This coming week is my hubby's birthday. We decided to celebrate on Saturday since Wednesdays are generally less celebratory. He does have to wait until Wednesday for his gift, though!
I can never decide what kind of birthday cake to make him, and he is usually no help. He doesn't have a strong favorite and claims not to care what I make. I decided to go away from the chocolate peanut butter concoctions of the past. He also likes toffee and chocolate, so I went in search of a caramel buttercream, thinking to top it with Heath or other toffee pieces.
On Pinterest, this Salted Caramel Buttercream recipe popped up on a search and sounded perfect. Easy, with a yummy caramel flavor, plus salted caramel anything sounds delicious to me. (Nevermind that this cake isn't for me, right?) Instead of the accompanying cake recipe, I just used the Duncan Hines Dark Chocolate Fudge since he really likes that.
The frosting is super sweet -- caramel syrup and a pound of powdered sugar will do that. I only used a half of a teaspoon of sea salt rather than the full teaspoon in the recipe. I wanted to be careful that it didn't get too salty. I think I could do the whole teaspoon in the future. To counter the sweetness, I topped the cake with roasted, salted pecans. It was a nice contrast in texture and flavor.
I will definitely make this frosting again in the future. I'm already thinking of all the different combinations there could be.
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