I was embarrassingly excited about caramel week from the moment I heard of its existence. ‘Now that’, I thought, ‘is going to be a fun bake off bake along week’. I mean, who doesn’t love caramel? People who are wrong, that’s who.

Stroopwafels are one of my favourite things ever… but I don’t have a waffle iron. I was very torn. There was a serious moment when I considered buying one (I got to the ‘looking up prices on Amazon’ stage), but it seems a bit too insane and profligate to buy an expensive bit of kit just for the sake of making one bake off bake along technical challenge. Even on caramel week.

Realistically I would never use it again, and in my teeny tiny kitchen every single bit of kit has to be there for a good reason. It’s a bit rubbish, actually, for them to set a technical challenge that requires an obscure bit of equipment, so people at home generally can’t join in. Also, considering that every single person messed up the stroopwafel caramel, I reckon they were either given insufficient instructions or insufficient time. I mean, if half of them messed it up then fine – but all of them?

DSC_0004-2-1024x683

So, down to a choice of two things. I absolutely love a millionaire’s shortbread, but since I have done the signature challenge every single week for the bake off bake along so far, I thought this was perhaps my one chance to give a showstopper a go. You know, when it wasn’t something insane, like a biscuit board game or a bread sculpture. A caramel cake seems pretty reasonable. I make stupid huge cakes fairly often.

It felt like cursing myself to think this, but I have never been particularly scared by the concept of making caramel. One of the things I bake most often is salted caramel brownies, so I make caramel for those all the time. And it hasn’t gone wrong yet. Cue targeted lightning strike from the heavens directed at my kitchen and everything blowing up.

DSC_0048-2-700x1024

It was actually fine. But I did cheat slightly in that I didn’t use a spun sugar decoration. I’ve done spun sugar at culinary school, and I love playing with it, but… well, to be honest, it’s an absolute and total pain cleaning up little bits of spun sugar when they are scattered and hardened all over your kitchen, and now that I’m working full time I have to cram these bake along sessions into sneaky little grabbed hours.

So here we have it: a chocolate brownie and pistachio cake, sandwiched with a salted caramel layer and a pistachio buttercream, decorated with raspberries, homemade honeycomb, and pistachio caramel shards. It’s not the prettiest thing ever. It’s fairly messy, and I was rushing. But it was tasty. And it has caramel, chocolate, and pistachio. And those are three of my favourite things.

DSC_0055-1024x683

So where’s the recipe?

This might be a bit of a cop out, but I’m not sharing the recipe, because it would be incredibly long and complicated. Two different types of cake, salted caramel, pistachio buttercream, honeycomb, pistachio shards… I am assuming no one is going to be casually making this! Do let me know in the comments if you’re particularly after the recipe for any of the elements of the cake and I will happily provide it.

Another week, another bake off bake along done, and enough caramel made to use up all the white sugar in my baking cupboard. And there was a really serious amount of sugar in my baking cupboard.

The story so far: bake along one, two, and three