Food Porn

 

I like to bake.

I don’t know why since I hardly ever eat a sweet, but

it’s creative, and my kitchen is like a science lab, and I

love science.

 

I also like to change the rules.

 

– I’ll let that sink in

 

When I was a kid I watched my grandmother create amazing meals without a recipe.

 

When I was a kid I never watched my mother create amazing meals without a recipe.

 

When I asked my grandma if I could help, she said, “Alright. Pull up a stool. Taste along the way.”

 

When I asked my mother if I could help, she said, “Alright. Pull up a stool and read me the recipe.”

 

Different styles.

 

Different generations (and I must be old-fashioned ’cause I almost never use a recipe).

 

So, I pay attention, and dissect flavors, and use what’s ‘at-hand’, and add a little of this and change a little of that.

 

But once in a while, I see a photo of food porn, and I start to set the lights and imagine the lingerie and pucker-up for my scene- and  it goes okay, but I see a few ways we could get a bigger bang for our buck (sorry- I had to) then, inevitably, I change things up, and the director shouts ‘CUT. WE GOT IT!’

 

And this is exactly what happened when I recently followed a recipe for a decadent cake, that I made as per directionthe first time– found a few flaws, and c-o-r-r-e-c-t-e-d them, for the second try.

 

This post is about THAT recipe, and the resulting mouth orgasm that is proof of my dedication to porn theatre.

 

I’ll be here all week. (It’s a theatre saying Stacia. EeGads)

 

 

 

Salted Caramel Cake

 

For the Cake:

 

9 tablespoons salted cold butter cut into cubes

12 tablespoons salted butter melted

3-1/3 cups sugar

3 tablespoons vanilla extract

8 egg yolks

4 whole eggs

3-3/4 cups cake flour sifted

2 teaspoons salt

1-1/2 tablespoons baking powder

3/4 cup buttermilk

a HEAVY cup of cream (a little more then a cup)

 

 

Cake Ingredients at the readyPINIMAGE

Cake Ingredients at the ready

 

For the Caramel Frosting:

 

4-1/2 sticks salted butter

a HEAVY cup of cream (a little more then a cup)

4-1/2 cups brown sugar, firmly packed

2-1/4 cups powdered sugar

4 tablespoons vanilla extract

2 teaspoons salt

 

 

Frosting ingredients at the ready. No tasting- yet. PINIMAGE

Frosting ingredients at the ready. No tasting- yet.

 

 

Preparing the Cake:

 

Preheat oven to 350.

Butter & flour three 9 inch cake pans.

In a mixer bowl (I use a Kitchen Aide with a paddle attachment) beat the cold butter until fluffy on medium speed.

Add vanilla. Beat again.

 

 

Cake batterPINIMAGE

Cake batter

Lower the speed and add the melted butter, yolks, and whole eggs. Blend well.

 

Adding the eggsPINIMAGE

Adding the eggs

In another bowl, sift together the dry ingredients (flour/salt/baking powder).

In a third bowl, whisk the buttermilk and cream together.

On low speed, mix the dry and liquid ingredients together with the fluffy butter-goo a third at a time: dry/wet/dry/wet etc.

Pour into prepared pans and bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from the oven and cool on a wire rack for 10 minutes before you attempt to remove them from the cake pans.

Release the cakes from the pans. Wrap in plastic wrap and put into the freezer.

 

Preparing the Frosting:

 

In a large heavy saucepan, melt the butter completely.

Stir in the cream and brown sugar, blending well.

Bring to a boil.

Reduce heat and simmer for 10 minutes until caramel mixture is smooth.

Remove from heat and let the mixture come completely to room temperatire. Even better- put it into the freezer for an hour.

After it has cooled pour the frosting into the bowl of your electric mixer (Again- I use my Kitchen Aide with the paddle attachment) and beat in the powdered sugar, vanilla, and salt.

Assembling the Cake:

 

Remove the three cake rounds from the freezer and slice each in half, giving you six thin layers total.

 

The three cake layers sliced in half.PINIMAGE

The three cake layers sliced in half.

Plate the first layer using about a cup of frosting between each layer.

 

PINIMAGE

Assembled

Use the remaining frosting to cover the sides.

 

Remove the long wood skewers and slice. PINIMAGE

Remove the long wood skewers and slice.

 

 

It takes a day.

It has many steps, but, it’s soooo worth it!

 




  • Carrie - Oh, my.

    That looks pretty pornfully sinful.

    My mom is a fabulous cook. Fabulous.

    Me? Uh, yeah no. I read a recipe. My husband told me the other day, “You’re the cook in the family so whatever you say in the kitchen, goes.”

    My reply was, “No, I’m the recipe reader in the family so whatever I say in the kitchen, goes.”

    Different, but the same.

    But that cake…oh my heavens. =)ReplyCancel

    • Cheryl - It is sinful- eat it in bed for best results.ReplyCancel

  • Darcy Perdu (So Then Stories) - WOW! Your Salted Caramel Cake looks SCRUMPTIOUS!
    I just licked the computer screen!
    And I hardly EVER do that with REGULAR porn!ReplyCancel

    • Cheryl - Hahaaaaa. Your so funny Darcy! Glad you stopped by!ReplyCancel

  • William Kendall - Good lord. Now I’m hungry.ReplyCancel

  • Carol Cassara - This porn is all I can think about right now. OMG.
    Carol
    http://www.carolcassara.comReplyCancel

  • Chloe Jeffreys - Dang! This is porn I can sink my teeth into.ReplyCancel

  • Mari Collier - Since I don’t like caramel there’s no way I’ll make that one. I always follow a recipe for the first time, then like you I make “adjustments” or sometimes additions.ReplyCancel

  • Natalie - Me too! Me too! I love to bake! My fav recipe is a hazelnut torte that took 12 hours total (spread out over a few days). Worth. It.
    And that cake looks positively delish.ReplyCancel

    • Cheryl - YEA!!!! Another baker! I’d love the recipe Nat!ReplyCancel

  • Carollynn Hammersmith - So, when I come to town for my birthday, will you make this for me?ReplyCancel

  • Lizzi Rogers - Ohhhhh MYYYY! That looks good.ReplyCancel

  • Cary - I hate you because this looks beautiful and will make me fat.ReplyCancel

    • Cheryl - Which is why you really luv me. Fat and happy!ReplyCancel

  • Roshni - Oh good God!! That looks awesome! But, now I’m confused: do you expect us to follow the recipe?!! 😛ReplyCancel

    • Cheryl - I think it would be just as easy to pour a bunch of sugar and eggs in a bowl. Blend well. And gorge. HA!ReplyCancel

  • Connie McLeod - OMG, that looks delicious.ReplyCancel

  • Sue Pekarek - I never thought to bake 3 cakes and get 6 layers. I will remember this nice tip. Love your dedication to a recipe that takes two days!ReplyCancel

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