September Snacks in Bed

Caramel Cake

 Buttermilk Cake

2 6 inch round cake pans

Preheat oven to 350* 

Bake for 30-45 minutes

• 2 1/2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter
• 1 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 1/4 cup buttermilk

1. in one bowl, mix together flour, baking powder, baking soda and salt
2. in am mixer, fitted with a paddle attachment, beat butter and sugar together until light and fluffy
3. beat in eggs one at a time, along with vanilla
4. when smooth, alternate buttermilk and dry ingredients, careful not to over mix
5. pour into prepared cake pans
6. bake until firm

Caramel Sauce

• 2 cups sugar , 2-4 Tablespoons water
• 1 cup heavy cream, room temperature 
• 4 Tablespoons butter
• 1 teaspoon salt

1. in a medium saucepan, boil sugar with water, never stirring or agitating
2.  once sugar starts to turn brown turn off burner and slowly stir in cream
3. careful because it will boil violently 
4. when calm and smooth, melt in butter and salt
5. let cool completely

Caramel buttercream Frosting

• 1 1/2 sticks softened butter
• 5 cups powdered sugar
• 1/4 cup caramel sauce
• 1 teaspoon vanilla
• 4 Tablespoons milk

1. beat together butter and 2 cups powdered sugar and vanilla
2. mix in milk and cooled caramel sauce
3. finish off with the remaining powdered sugar
4. add more milk if frosting is too thick

xoxo

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