// you're reading...


Caramel Cake

After a few savory challenges, I was pleased to see a sweet cake recipe for the month of November. However, many people began to report that it was overly sweet with the combination of the cake a frosting. Generally in Peru, the cakes are not overly sweet and I worried about the cake being eaten by others, besides me.

I toyed with the idea of making it for Thanksgiving but for some reason, the step of making the syrup was overwhelming me. It was not that I hadn’t done it before. It had to do with making, then cooling, then making the cake. I was trying to get pies, stuffing and other things done in my kitchen all at once. Suddenly I had a brilliant idea…use Manjar Blanco instead of the caramel syrup! Manjar Blanco is made by cooking down sweetened condensed milk and evaporated milk until thickened (don’t worry, I am working on a post to share this). I thought it would be a perfect substitute, and a way to Peruvianize things.

Yes, I did also make some adaptations from the Martha Stewart recipe, who took it from Maya Angelou. It seemed that Shuna’s version reduced the baking powder and added more caramel syrup and called it more difficult. I took the best of both by keeping in the amount of caramel syrup (replaced by manjar blanco) and increasing the baking powder.

What did the Peruvians think? They all politely ate the slice of cake, but I definitely heard more compliments on the other dessert recipes. I thought the cake seemed a little dry. At room temperature, the frosting seemed to be addictive. The day after it was all assembled, it seemed to blend flavor-wise a bit more than the first day. I wonder how a yellow cake with this frosting might taste. Probably yummy!

Caramel Cake

Source: From Shuna Fish Lydon of Eggbeater as seen on Bay


  • 10 tablespoons of butter, at room temperature
  • 1 1/4 cups of rubia sugar
  • 1/2 teaspoon of salt
  • 1/3 cup of manjar blanco
  • 2 eggs, at room temperature
  • splash of vanilla extract
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1 cup of whole milk, at room temperature


  1. Preheat oven to 350F. Prepare 2 8-inch cake pans by spraying them with cooking spray. Line each with a parchment paper round, and spray again. Set pans aside.
  2. In a medium bowl, cream butter, sugar and salt, then cream until very light yellow and fluffy. Add the manjar blanco and mix on medium speed, scraping down the bowl. On high speed, add the vanilla extract and the eggs, one at a time, mixing well after each addition. Scrape down bowl again, beat the mixture until light and uniform.
  3. Sift together flour and baking powder. Turn mixer to lowest speed, and half the dry ingredients, milk and the remaining dry ingredients; mixing between each addition. Divide the batter between the cake pans.
  4. Place cake pan on cookie sheet. Bake at 350F for 35-40 minutes, or until the cake springs back when gently touched in the center and a skewer inserted in middle comes out clean. Cool cake for 10 minutes in pans. Invert cakes and remove parchment paper round. Cool cake completely before icing it.
  5. Place the first layer on the cake plate (cut top if needed for leveling). Spread the top of the first layer with manjar blanco. Top with the remaining layer. Spread entire cake with frosting.

Caramelized Butter Frosting


  • 3/4 cup of butter
  • 400 grams of powdered sugar
  • 3 tablespoons of evaporated milk
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of salt, or to taste


  1. In a small saucepan, melt butter over medium high heat until nut-brown in color, about 8 minutes. Pour butter into the mixing bowl, leaving behind any burned sediment; set aside to cool. (This bubbled over and made a mess. I guess I assumed it was a "don't stir" type of thing. I think I was wrong.)
  2. Combine butter with the powdered sugar, vanilla, and salt, mixing on medium speed until the mixture is chunky. Slowly add evaporated milk and beat until smooth. Caramelized butter frosting will keep in fridge for up to a month.

Caramel Cake with Caramelized Butter Frosting is being served up for the November Daring Bakers Challenge. The crackers were chosen by this months hosts, Dolores of Culinary Curiosity, Alex of Blondie and Brownie, and Jenny of Foray into Food. Please visit the Daring Bakers Blogroll to see what other wonderful Caramel Cakes are being served up!


114 Responses to “Caramel Cake”

  1. Hmmm… my cake was nice and moist. Dry or not, yours looks gorgeous! I agree – yellow cake w/ the frosting would be tasty, too!

    Posted by culinography | November 29, 2008, 12:56 am
  2. It looks beautiful. Love the dusting!

    Posted by rainbowbrown | November 29, 2008, 2:34 am
  3. I love your Peruvian twist. Thanks for baking with us this month.

    Posted by Dolores | November 29, 2008, 4:18 am
  4. Ciao ! What a nice idea ! I used biancomangiare but it’s made with toasted almonds milk and cornflour !

    Posted by natalia | November 29, 2008, 5:23 am
  5. Great job! I bet the frosting would be delicious on a yellow cake! YUM!

    Posted by Cristine | November 29, 2008, 7:08 am
  6. Looks wonderful!

    Posted by RecipeGirl | November 29, 2008, 8:07 am
  7. You accomplished yet another Daring Baker challenge with finesse:D

    Posted by Bellini Valli | November 29, 2008, 8:15 am
  8. I like your twist on this month’s challene. You did such a great job frosting the cake. I increased the baking powder too.. this was really dense (almost like a blondie except not as butter heavy)

    Posted by Steph | November 29, 2008, 8:17 am
  9. A beautiful cake! Such cakes are always sweet (how else can they be, especially when there’s frosting?), but I never found it overly sweet… Great job!Cheers,Rosa

    Posted by Rosa's Yummy Yums | November 29, 2008, 9:03 am
  10. A beautiful cake! Such cakes are always sweet (how else can they be, especially when there’s frosting?), but I never found it overly sweet… Great job!Cheers,Rosa

    Posted by Rosa's Yummy Yums | November 29, 2008, 9:03 am
  11. A beautiful cake! Such cakes are always sweet (how else can they be, especially when there’s frosting?), but I never found it overly sweet… Great job!Cheers,Rosa

    Posted by Rosa's Yummy Yums | November 29, 2008, 9:03 am
  12. A lovely cake! Excellent baking as always. Yes, I am looking forward to your Peruvian caramel recipe.

    Posted by Sherry Trifle - Lovely Cats | November 29, 2008, 9:06 am
  13. I must live with sweet tooths. My son and husband devoured this cake! they really loved it.

    Posted by Dana McCauley | November 29, 2008, 9:11 am
  14. The caramel syrup substitution sounds very interesting. I think it would pair well with the cake.My cake was dense but it was moist too. But too sweet for me. No one else complained though.:)

    Posted by Aparna | November 29, 2008, 9:30 am
  15. mmm manjar blanco! cool!

    Posted by strawberriesinparis | November 29, 2008, 9:39 am
  16. Can’t wait for your post on Manjar Blanco. Nice job on your cake and congratulations on getting it done.

    Posted by Sugar Chef | November 29, 2008, 9:46 am
  17. Sounds good to me Gretchen & I cant wait to see the post you are working on. My cake was heavy & dense too, & the frosting was definitely addictive. xoxo

    Posted by Passionate About Baking | November 29, 2008, 10:55 am
  18. Peruvian Twist Cake! That’s a good one. Really like the little cake size you did with this one.

    Posted by MyKitchenInHalfCups | November 29, 2008, 11:06 am
  19. my cake was dense, but still very nice. yours looks great, and i agree that the frosting was sweet but lovely.

    Posted by Sara | November 29, 2008, 11:30 am
  20. I love the idea of making little cakes… and the sprinkling on top, too cute!Beautiful accomplished challenge, Gretchen!

    Posted by vibi | November 29, 2008, 11:50 am
  21. I definitely liked this better the second day. And yes, that frosting was addictive – dangerous!

    Posted by Engineer Baker | November 29, 2008, 11:55 am
  22. love your cake, the frosting was a bit sweet for me but others loved it

    Posted by Medhaa | November 29, 2008, 12:33 pm
  23. Your cake looks great! The variation using manjar blanco sound delicious!

    Posted by Eat4Fun | November 29, 2008, 12:47 pm
  24. Your cake looks great! I love the variation you made.

    Posted by Erin | November 29, 2008, 12:51 pm
  25. gretchen, my cake was moist but dense. So was it too sweet for you?

    Posted by myfoodsafari | November 29, 2008, 4:09 pm
  26. Your cake looks so beautiful! I love the Peruvian touches you added.

    Posted by CookiePie | November 29, 2008, 4:33 pm
  27. Nice “peruvianization”! It looks wonderful!

    Posted by Clumbsy Cookie | November 29, 2008, 5:36 pm
  28. Dry?? wonder why? hmmmm.It still looks stunning!ohhhhh the frosting! I wish I still had some left!

    Posted by Leslie | November 29, 2008, 7:41 pm
  29. Gorgeous cake. YUM!

    Posted by pinkstripes | November 29, 2008, 8:10 pm
  30. Lovely cake- I have tried a choc cake with this icing (by request) and it was wonderful.

    Posted by Fran Z | November 29, 2008, 8:29 pm
  31. Your cake looks lovely. I definitely want to try this frosting with other kinds of cake.

    Posted by Di | November 29, 2008, 8:31 pm
  32. Michelle – No clue as to why it was a bit drier than I would have liked. Maybe I will have to make it again!Rainbow Brown – Thanks! I thought it was a nice fall addition.Dolores – Thank you! It was my make it or forget it moment.Natalia – MMMmmmm, sounds like an interesting twist!Christine – Yes, I imagine that combo as delicious!Recipe Girl – Thanks!Bellini valli – A whole year…amazing!Steph – Thanks! It was dense. I would like to try the frosting with something else.Rosa – I loved the salty sweet sensation of the frosting. Sherry Trifle – Thanks! Yes! I need to post it!!Dana – Glad to hear those in your house loved it.Aparna – The Manjar was wonderful in this. Glad your family enjoyed the cake!Strawberries in Paris – It was delicious!Sugar Chef – I will get to it quickly! THanks!Passionate About Baking – Thanks! Yes, addicting is hardly the beginning of it!Tanna – Hehe! Thanks, I made two 8″ layers to take as a cake to Thanksgiving and a few baby cakes for me!Sara – I enjoyed the frosting quite a bit but yes the cake was not as light as I typically enjoy.Vibi – Thanks! I like little cakes. I thought the leaf was perfect for fall.Engineer Baker – Seems as though the flavors just blended, no?Medhaa – I was one of those who loved the frosting. It was all about the salt.Eat4Fun – Thanks, I enjoyed it!Erin – Thanks!My Food Safari – I think I added enough salt that instead of sweet, it was just addictive!CookiePie – Thanks!Clumbsy Cookie – Thanks, I enjoyed it that way!Leslie – Not sure, but that is okay. I still ate it up…especially the frosting!Pinkstripes – Thanks!Fran – I was thinking the chocolate cake with this would be good.Di – Yes! I cannot wait to see what else it may be good with!

    Posted by Gretchen Noelle | November 29, 2008, 9:07 pm
  33. Very pretty. It was pretty sweet, so any idea to cut the ‘sweet’ would be great. Nice job.

    Posted by TeaLady | November 29, 2008, 9:40 pm
  34. Beautiful cake. I love the leaf on top, very festive.

    Posted by Harmony | November 29, 2008, 9:41 pm
  35. Your cake rose wonderfully. I enjoyed reading about your “daring” substitutions!

    Posted by hexe | November 29, 2008, 9:50 pm
  36. I have to say the frosting was my favorite part (second to the caramels!). I like your stencil decoration on top!

    Posted by Shari@Whisk: a food blog | November 29, 2008, 9:51 pm
  37. Wow, replacing the caramel with manjar blanco suddently sounds very tempting. I can’t wait for you to post the recipe.Your cake looks fantastic!Cheers,Elra

    Posted by Elra | November 29, 2008, 10:23 pm
  38. Very pretty! I love the dusting/stencil you did on top.

    Posted by Meryl | November 29, 2008, 10:44 pm
  39. Interesting what the Peruvians had to say. Not many people can tolerate that much sweetness in one dessert. I am very interested in the Manjar Blanco. Can’t wait to see it!

    Posted by Megan | November 29, 2008, 10:51 pm
  40. Lovely cake!It must have been delicious with manjar blanco. I had the chance to try this sweet when I was in Peru. So addictive! I love it.

    Posted by Jasmine | November 29, 2008, 11:02 pm
  41. We do a similar thing in Australia (with the condensed milk, place one unopened can in the oven for one hour and you will have caramel syrup, love the look of the cake. Great photos thanks for the comments on my blog. Happy Holidays from Audax

    Posted by Audax Artifex | November 29, 2008, 11:27 pm
  42. Your cake looks great. Bravo!

    Posted by Honey Pickles | November 29, 2008, 11:31 pm
  43. What lovely little cakes you made! Congrats on completing the challenge with a Peruvian twist.

    Posted by fruittart | November 29, 2008, 11:48 pm
  44. It looks beautiful even if your guests didnt love it :) !

    Posted by jillian | November 29, 2008, 11:49 pm
  45. Ooo, your cakes look awesome! I also found that they tasted better the next day – and for moistness, it’s kind of random, but I find that putting them in a really airproof container works. Sometimes that can make it too moist though, if they last that long =D.

    Posted by Lauren | November 29, 2008, 11:57 pm
  46. Looks great! The cake I was talking about that my parents like is actually a yellow cake with a darker caramel, almost fondant, icing. It’s DELICIOUS! Sorry you didn’t quite get the compliments you wanted…I’m sure it was yummy!

    Posted by Claire | November 30, 2008, 12:01 am
  47. That sounds delish! Manjar Blanco sounds a lot like the dulce de leche I make. I almost used that instead too!

    Posted by Michelle Dargen | November 30, 2008, 12:14 am
  48. Your cake looks gorgeous. Like your twist to recipe.

    Posted by Shaheen @ Ambrosia | November 30, 2008, 12:41 am
  49. Your cake looks yummy. I totally agree with you about the icing. I am excited to use brown butter in the future, but maybe to flavor a whipped cream icing with reduced sugar. Great job!

    Posted by Rysheda | November 30, 2008, 12:52 am
  50. Very lovely! Is Manjar Blanco the same as dulce de leche?

    Posted by Susan/Wild Yeast | November 30, 2008, 1:04 am
  51. Your cake looks great and wonderful twist on the challenge!

    Posted by lilmizlynn | November 30, 2008, 1:32 am
  52. you cake looks so beautiful! bianco mangiare sounds really yummy, i can’t wait to try it myself. -kk

    Posted by my food affair | November 30, 2008, 2:06 am
  53. Way to make this cake Your Own. I loved it.

    Posted by Cynthia's Blog | November 30, 2008, 2:21 am
  54. Way to make this cake Your Own. I loved it.

    Posted by Cynthia's Blog | November 30, 2008, 2:21 am
  55. Way to make this cake Your Own. I loved it.

    Posted by Cynthia's Blog | November 30, 2008, 2:21 am
  56. Liked your adaptation and it looks very good.

    Posted by Andreia Sousa | November 30, 2008, 6:39 am
  57. i am intrigued by manjar blanco now. i bet t tasted delicious!

    Posted by Aran | November 30, 2008, 6:52 am
  58. Tea Lady – I used at least a teaspoon of salt. Peruvian salt…which is powdery and just tastes different (and better). Harmony – Thanks!Hexe – The baby cakes rose wonderfully, but the larger ones did not.Shari – Mmmm…yes, the frosting was perfect!Elra – I will get to it quick like!Meryl – Thanks!Megan – Yes, most Peruvians enjoy a different style of dessert than Americans.Jasmine – I had no idea you were in Peru!! When? Where?Audax Artifex – SOunds like the typical method people use to make dulce de leche. Thanks!Honey Pickles – Thank you!Fruittart – Thanks, I enjoy making things “Peruvian.”Jillian – I enjoyed it quite a bit, so no worries!Lauren – Thank you. Usually I don’t have too much of a problem with moistness since it is so humid here. But maybe next time I will try that.Claire – I do love yellow cake and I think Yellow cake with caramel would be incredible!Michelle – Manjar Blanco is rather similar to dulce de leche. It was a perfect substitution.Shaheen – Thanks!Rydesha – Yes, I think whipped cream would be a lovely compliment to this cake.Susan – They are similar. It is like Peru’s version of dulce de leche.Lilmizlynn – Thank you!My Food Affair – Thank you. It is rather delicious! Mmmm…Cynthia – Thank you!Andreia – Thank you, it was tasty!Aran – It was delicious! Thanks!

    Posted by Gretchen Noelle | November 30, 2008, 7:40 am
  59. your cake looks fantastic!!=)

    Posted by ingegerd | November 30, 2008, 8:13 am
  60. We love Manjar Blanco in this house but we call it sucre a la creme. I’m not sure that is even the right term.You’re right. The cake would be delicious with it and it had me thinking the same thought.I do the compeletely unorthodox method of boiling the unopened can of sweetened condensed milk. How do you make your’s?

    Posted by BC | November 30, 2008, 8:24 am
  61. What a beautiful cake, great job on the challenge!!

    Posted by culinarytravelsofakitchengoddess | November 30, 2008, 8:26 am
  62. I waited til the Thanksgiving craziness to make this as well.

    Posted by Lori | November 30, 2008, 8:50 am
  63. I agree, the frosting was a little addictive. But, I could see this was an acquired taste.

    Posted by maybelle's mom | November 30, 2008, 9:14 am
  64. I agree, the frosting was a little addictive. But, I could see this was an acquired taste.

    Posted by maybelle's mom | November 30, 2008, 9:14 am
  65. I agree, the frosting was a little addictive. But, I could see this was an acquired taste.

    Posted by maybelle's mom | November 30, 2008, 9:14 am
  66. Sorry the guestd didnt like it. Americains tend to like more sweet.But it looks great.

    Posted by glamah16 | November 30, 2008, 10:16 am
  67. Ingegerd = Thank you!BC – I will be getting a Manjar Blanco post up soon to share my method!CTKG – Thanks!Lori – Why oh why don’t I make it at the beginning of the month?!?Maybelle’s Mom – Mmm…yes the frosting…yum!Glamah – No worries, they ate it, it just wasn’t their favorite.

    Posted by Gretchen Noelle | November 30, 2008, 10:20 am
  68. I like your spin on the cake and I am looking forward to your method for manjar blanco. Your cake looks yummy and I would have loved to taste it with the changes!

    Posted by Camille | November 30, 2008, 10:23 am
  69. I loved your simple decoration on the cake!

    Posted by Kerrie aka GFShaolin | November 30, 2008, 10:23 am
  70. Your cake looks great! I thought it tasted better the second day. Nice job:)

    Posted by Half Baked | November 30, 2008, 11:07 am
  71. Nice job–hope the browned butter mess wasn’t too onerous. Manjar blanco sounds like a delicious treat!

    Posted by Bumblebutton | November 30, 2008, 11:16 am
  72. You are very brave to attempt the cake when you had so many other dishes to prepare!The cake looks great – I love the maple leaves on it. (I am Canadian)The Peruvian syrup was a great idea.

    Posted by Natashya | November 30, 2008, 11:23 am
  73. Hola Gretchen, me encanta tu torta se ve deliciosa :9. Gracias por visitar mi blog y por tu lindo comentario.Un abrazote desde Venezuela.

    Posted by Faery | November 30, 2008, 11:24 am
  74. Your cake looks entirely delicious!! Beautiful photos :)

    Posted by madcapcupcake | November 30, 2008, 12:18 pm
  75. First let me say that I admire your Thanksgiving spirit! I know how difficult it can be to make an American feast in a foreign country. I also give you points for even making the cake when you had so many other things going on. You’re dedicated! And I’m with out (as you know) with the frosting. I think that would taste really good on French Toast, don’t you think?

    Posted by Julia | November 30, 2008, 12:25 pm
  76. my cake was actually very moist; i’m sorry yours was a bit dry. interesting how you used the manjar – i’m not familiar w/that but it sounds delicious

    Posted by Jaime | November 30, 2008, 12:58 pm
  77. Camille – Thanks, I will get that up as soon as I can. Kerrie – Thank you!Half Baked – Thank you. We agree then!Bumblebutton – Ugh, the browned butter…good thing I had planned to clean the kitchen already. Natashya – Thanks! I thought the leaf would be a nice fall touch!Faery – Muchisimas Gracias!!Julia – Thanks! Mmmm…on French toast? That does sound good!Jaime – I am not sure why mine lost some moisture. It is usually rather moist here.

    Posted by Gretchen Noelle | November 30, 2008, 2:14 pm
  78. Your sponge looks fantastic!

    Posted by Joy | November 30, 2008, 2:52 pm
  79. Wow–you make the cake look so tasty and moist. Looks phenomenal!

    Posted by MaryMary | November 30, 2008, 2:57 pm
  80. how funny that you just recieved polite comments! my guests were much more greedy!

    Posted by abby | November 30, 2008, 2:58 pm
  81. the cake looks nice. I m curious about the Manjar blanco. Please post about it :)

    Posted by Snooky doodle | November 30, 2008, 3:08 pm
  82. Good job with the challenge–and your substitutions sound very interesting!

    Posted by Rebecca | November 30, 2008, 3:43 pm
  83. Whoa! That stencilling is so pretty and unusual. Love it!

    Posted by Argus Lou | November 30, 2008, 4:13 pm
  84. I love your ideas for adaptations! And it turned out great – though I must say, that twofer pie looks AMAZING too.

    Posted by Amy | November 30, 2008, 5:26 pm
  85. Delicious Gretchen! I am fascinated by the manjar blanco, and look forward to reading more about it.

    Posted by Cakelaw | November 30, 2008, 6:03 pm
  86. it looks lovely.

    Posted by Tammy | November 30, 2008, 6:15 pm
  87. Joy – Thanks!MaryMary – Thanks! It was tasty!Abby – How funny. Snooky Doodle – Thanks, I will post it sometime soon.Rebecca – Thank you!Argus Lou – Thanks, I was hoping to make it fall-like.Amy – Thanks! Mmm…the twofer pie was tasty!Cakelaw – Thanks! I will share soon!Tammy – Thanks!

    Posted by Gretchen Noelle | November 30, 2008, 6:27 pm
  88. Your cakes look darling…did you bake the recipe twice? I think my guests were just being polite when they ate theirs, too…too sweet it seems, but pretty.

    Posted by Elle | November 30, 2008, 6:56 pm
  89. I love the sound of cooked down condensed milk — a dulce de leche. Your cake looks great!

    Posted by Pat | November 30, 2008, 7:07 pm
  90. Your cake sounds wonderful. That Manjar Blanco sounds like a yummy substitution to the recipe!

    Posted by genkitummy | November 30, 2008, 8:25 pm
  91. Another beautiful job! And I can only imagine how rich it tasted with dulce de leche thrown in!

    Posted by Hannah | November 30, 2008, 11:04 pm
  92. Looks fantastic! :))

    Posted by Szkrabeka | December 1, 2008, 12:16 am
  93. Beatiful cake! It looks really deslicious and delicate.

    Posted by morgana | December 1, 2008, 4:59 am
  94. Your cake looks great :-)!!! Yummy!!

    Posted by dolcigine | December 1, 2008, 8:33 am
  95. Elle – I only baked it once, but would like to make it again soon.Pat – Thanks!Genkitummy – It was very yummy!Hannah – Thanks! It was delicious!Szkrabeka – Thanks!Morgana – Thanks, it was incredibly tasty!Dolcigine – Thanks so much!!

    Posted by Gretchen Noelle | December 1, 2008, 10:08 am
  96. I like your twist on the cake! I thought it was better the second day, with less frosting. But, I am not the frosting lady around here..my three year old only ate the frosting on her cake!Thanks for stopping by!

    Posted by Calm In The Kitchen | December 1, 2008, 10:40 am
  97. I agree I ate the frosting at room temp and really liked it! I had too much leftover for some reason, but I didn’t want it to be super sweet by adding 2 inches of frosting on top.

    Posted by Allie | December 1, 2008, 10:42 am
  98. the Manjar Blanco sounds interesting. I look forward to your post.

    Posted by Gina | December 1, 2008, 12:21 pm
  99. Love your idea to use manjar blanco to Peruvianize the cake!

    Posted by linda | December 1, 2008, 3:45 pm
  100. I think your twist sounds delicious! I agree that it was better the second day

    Posted by Deborah | December 1, 2008, 4:10 pm
  101. i love the leaf outline! the manjar blanco sounds great, I can’t wait to see a post about it :)

    Posted by minisuperbias | December 1, 2008, 6:02 pm
  102. Gorgeous!! I love the little dusting leaf!! Too Beautiful!! Thanks for stopping by!!

    Posted by SweetDesigns | December 1, 2008, 9:42 pm
  103. I like your decoration, simple but lovely.Ps. I think the cake is too sweet for me too.

    Posted by dailydelicious | December 1, 2008, 11:53 pm
  104. I really like how you “Peruvianized” this cake! I also toyed with the idea of making the Maya Angelou version, but haven’t gotten around to that yet.

    Posted by Regina | December 2, 2008, 1:11 am
  105. I can’t wait to hear more about Manjar Blanco.. sounds like dulce de leche with a peruvian twist.. yummy!

    Posted by Sandra Avital | December 2, 2008, 5:10 am
  106. Looks gorgeous! Sorry it didn’t turn out quite as you had hoped.

    Posted by Kait | December 2, 2008, 11:41 am
  107. gorgeous! i wish i’d made a cake!

    Posted by Katy | December 2, 2008, 12:51 pm
  108. Nice job on the peruvian style cake! I like that you adapted other recipes to it as well.

    Posted by Lesley | December 2, 2008, 1:01 pm
  109. I know this isn’t the point at all, but I adore the font that spells out “Caramel Cake.” It truely fits the assignment!

    Posted by Beth | December 2, 2008, 9:04 pm
  110. Hi Gretchen Noelle,How are you ?Thank you for your visit and your very nice comment :-)I’m very excited about December’s challenge !

    Posted by Nawal | December 2, 2008, 10:01 pm
  111. I love the subtle decoration on top of your mini’s.

    Posted by Jenny | December 3, 2008, 8:33 am
  112. I agree about the caramel syrup. A little too involved. Next time, I think I’m going to put maple syrup or molasses in there instead.

    Posted by Melissapher | December 3, 2008, 5:30 pm
  113. Your cake looks very pretty… even if it was a tad dry. Good work.

    Posted by gfgastronaut | December 3, 2008, 8:54 pm
  114. The cake does look pretty! I’m sorry it wasn’t very well received.

    Posted by Vera | December 3, 2008, 10:08 pm

Post a Comment


Facebook Twitter Pinterest instagram RSS


Pulpit rock