We decided to go with a rosette cake like this one, but using my cocoa buttercream frosting for the swirls, and white pearls instead of ivory. It looked so elegant, and I smelled like heaven (that frosting is such a blessed thing, I tell you). And on the inside, we did 4 triple chocolate layers, and between each layer we used this caramel frosting. Another blessed thing, that frosting is.
I wished I would have taken a picture of the dang thing! Oh well, I think the smile on my brother's face as he was about to head into his apartment (where she was) with the cake-in-hand was worth a thousand pictures. It was adorable.
Well... apparently this batch of caramel frosting goes a long way, so with the extras, I made a few little cupcakes. With this recipe, you can easily add in a little of sea salt if you like things salty, or you could just use my salted caramel frosting altogether. Both should do well.
Easy Caramel Frosting
1 stick of butter
1 C brown sugar
1/4 t salt
6 T milk
3-5 C sifted powdered sugar (depending on how thick consistency you want)
1. In a saucepan, melt the butter, then stir in brown sugar and salt.
2. Bring to a boil for about 2 minutes (careful not to burn), stir occasionally. Remove from heat and add milk. Stir with a whisk until fully combined.
3. Return to heat and slowly bring to a boil again. Remove from heat. Bring to room temperature (either by letting it sit out forever, or sticking in the freezer for 5 minutes like I did.)
4. In the bowl of your stand mixer fitted with paddle attachment, add caramel mixture, and slowly add in powdered sugar about a 1/2 cup at a time. If frosting is looking too stiff, stop adding powdered sugar and maybe add in a little milk. If frosting is looking too thin, keep adding powdered sugar to your desired consistency.
recipe adapted from: allrecipes.com