When I was pregnant with our third daughter, I couldn’t eat anything with cream or any kind of cake.
In the first few months I’d just vomit and for the rest of my pregnancy, the cream and cakes would taste nice but then I’d be left with a nasty taste that would leave me naustious for hours, so I didn’t make or eat any desserts.
In the last few weeks of my pregnancy I had a craving for carrot cake, but decided not to bother making it as I knew I’d be left with the nasty lingering taste.
When our little Princess was born and all my taste buds were back to their normal tantalizing self’s I was back in the kitchen experimenting and the first dessert I made was carrot cake (“,)
I wanted my cake to be moist and light,
I wanted CREAM! I mean jam packed cream coz I was deprived it for 9 months, and from experience I also wanted some texture to compliment all the smoothness.
So I added what everyone usually adds,
Hey if it works, why change it (“,)
But I wasn’t satisfied with just, moist sponge, velvety cream and crunchy walnuts. I wanted something with a bit of bite to it but not as crunchy as the walnuts and not as soft as the cream and sponge so I decided to add a few raisins for pops of juiciness and soft texture.
This though wasn’t enough.
I wanted more,
I wanted flavour,
And I wanted texture.
I’m telling you I wanted to go all out on this cake because I waited so long to eat cake (“,) The only taste buds that were not going to be satisfied were salty and bitter, and then it clicked just like a light bulb switching on in the cartoons when the character has an idea,
Yes, my salted caramel is both salty and bitter,
Ooey and gooey.
Thick and silky,
And totally decadent drizzled all over the soft fluffy cake and velvety cream (“,)
This led to me making the cake a drip cake because come on who isn’t enticed by caramel spilling over a cake? (“,)
Now I was left with one final question…..
Do I cover the cakes sides?
Well in the space of about 5 seconds, I decided,
But I knew that the caramel drip over a cream coating wouldn’t have the same indulgent look so I decided on giving the cake a naked look.
The sides would still have cream here and there, because who likes dry cake? and the whole dessert would still look irresistible and what makes it even better is it is so easy to replicate, that even an amateur baker with no special tools could give it a go and have the same results.
If you watch my video below you can see just how easy it is to make this delicious cake with no special equipment. I don’t use a turntable or a palette knife, I use a plate and a spatula all whilst carry our new born daughter in the baby carrier.
It’s that simple, yet so stylish and professional looking, everyone will be impressed by how amazing it looks, but the real surprise will be when they take a bite and their taste buds start having party.
Watch the video below to see how simple this cake really is to make plus it’s deliciousness (“,)