My final post for this flurry of posts (especially difficult because I have only had 30 mins sleep since yesterday afternoon!), is this cake. I made this for my first night shift on Friday night. I love anything caramel and anything salted caramel just elevates it to a more sublime level. This cake had a tender crumb and the icing just made it even better. I have to say it wasn't overly caramel but I think that was ok as it wasn't too too sweet which can be a little overwhelming with caramel sometimes. I got a few cupcakes out of the mixture too and I can tell you that this cake keeps very very well.
Of note I made 1 1/2 times the recipe so I got a bigger cake out of it and it definitely increased well. Make sure you pour the icing over as soon as you make it as it sets on the cake quickly (as you can see) but it doesn't set hard so you break your knife cutting the cake! I thought my icing looked better than the one in the recipe I found as it seemed to have more colour to it...this could be because the sugar there is different to the sugar here? Also for the syrup I used glucose syrup instead of corn syrup but you could probably get away with not using it at all. You can find the recipe here.
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