I recently went to a Chinese rest. (not sure if I can mention their name ) and was served desert. It was a very moist Dark Chocolate Cake with Salted Carmel frosting. The frosting was very light and it did not have a strong carmel flavor, You could hardly taste the carmel. The carmel was drizzled on the plate, so I am wondering if that was where the carmel part came in.
Anyway, my daughter in law wanted me to try this out for her birthday cake. Any ideas??
Do you think it was a buttercream or a swiss buttercream? Was it a light caramel color frosting?
It was very light in color... it could have been a swiss buttercream. I'm not sure.
My guess is it was a swiss buttercream. That is so light in texture, and if they didn't add in a lot of caramel it wouldn't have an overly caramel flavor.
I would think it would be easy to recreate.
ACheck out this site: http://www.joepastry.com/. I really like his recipe for dark caramel sauce and smbc. The dark caramel flavor is wonderful with the addition of some salt and the smbc holds well to the addition of the caramel. It has great depth of caramel flavor with a very light texture and not overly sweet. I usually pair this with a dark chocolate cake or vanilla bean cake. Happy Baking!
Thank you!! I'll check out that website!
Could you lead me to the smbc at Joe's Pastry. With this new site, i couldn,t tell if KBridgen, got my p/m. Thank You.
Aicer101, just sent you a pm.