November's Daring Bakers Challenge was sugar packed, ensuring that anyone even trying to avoid the sweets would gobble this cake down without a second thought. Yes, it was that good! I devoured this like I'd never had cake before.
The challenge was Shuna Fish Lydon's Caramel Cake with Carmelized Butter Frosting. If your mouth isn't watering yet, you're obviously not human. The challenge was co-hosted by Dolores of Chronicles in Culinary Curiosity, Alex of Blondie and Brownie and Jenny of Foray Into Food.
Originally, the recipe just makes one 9-inch cake. Since we really didn't have anything going on last week when I made the cake, I didn't know what we'd do with a big old cake (besides eat ourselves into a stupor). Instead, I made three 4-inch cakes (which I then stacked and frosted) and three heartshaped cakes using my mini heart springform pans. The hearts were harder to frost and I was lacking patience, so they didn't make it to the photo shoot! One of them did, however, make it downstairs to my neighbors who were celebrating 6 months of marriage, aww. Making some "baby" cakes is an easier way to spread the cake love around so you don't end up wondering what to do with the 1,000+ sweet calories sitting in your kitchen.