|Getting ready to put it all together…|
Today is my birthday…I consider it my personal New Year.
Auntie used to celebrate her birthday without any fanfare. The only way you’d know that it was her birthday is that she would make herself a cake. Not just any cake…A golden layer cake with blackberry jam between the layers. With no frosting, candles, or people to sing Happy Birthday, I thought that her celebration was sad. What I didn’t realize is that Auntie was having the best birthdays…She was thankful for seeing another year, plus she was having her favorite cake.
Taking a que from Auntie for the last 8 years, I’ve found myself enjoying the celebration my way. I usually spend the day having the things that I want like this morning’s sausage, egg, and cheese on a freshly baked croissant. For lunch, I’ll go across the street with my husband to great restaurant for calamari. But right now, I’m finishing up my favorite cake…golden, buttery layer cake with pastry cream filling and caramel frosting with toasted coconut and chopped pecans.
Most of all, I’ll spend it being thankful for my New Year!
***Posting the cake instructions a little later 🙂
See…As promised, the finished cake:
|Caramel encrusted with toasted coconut & pecans|
|I would love to let you believe that I cut the cake for you to see the pastry cream filling and caramel layer….We dug in before I got a chance to photograph the “whole” cake 🙂|
The caramel icing recipe that I’m sharing today is the star of this show. Auntie taught me to make caramel icing using Pet-Milk, sugar, butter, and vanilla. She simmered it for what seemed like hours. It was always worth the wait.
1-12 ounce can, Pet-Milk
1/2 cup heavy cream
1 cup granulated sugar
1/2 cup, firmly packed brown sugar
4 tablespoons unsalted butter(1/2 stick)
1 tablespoon vanilla extract
Place all ingredients in a saucepan. Cook on medium-high heat, stirring occasionally, until boiling. Reduce heat to medium-low. Stir constantly until amber colored and medium ball stage, 235 degrees. This took me about 45 minutes. Remove from heat and allow to cool completely before using.
***To make my cake, use your favorite yellow cake recipe (double the link recipe) to make 2 eight inch rounds. Pastry cream recipe, 1/2 cup toasted coconut, and 1/2 cup chopped pecans. Split layers in half. Add pastry cream to each bottom layer and top each with its remaining layer. Place 1 filled cake layer on cake place and top with 1/3 of the cooled caramel. Top with 2nd filled cake. Use 1/3 of the caramel to frost the sides of the cake. Mix toasted coconut and nuts together, apply mixture completely to the cake’s side. Fill in the top of the cake with the remaining caramel.