Cake decorating has always been seen as a form of art in earlier time cake decorating
was expensive and therefore decorating was reserved for special occasions only. Decorations vary from culture to culture and the decorations that were used way back were usually seeds and nuts as well as different fruits along with the frosting. Caramel frosting has been around for some time and is not a new technique.
Almond paste which is usually used on fruit cakes was introduced by the Arabs and later edible silver and gold leaves followed. And in the early 19th century decorations such as royal icing, sugar pastes and fondant became available. Slowly cake frosting developed into what is known today as a multi billion industry and one can obtain any type of decoration any size cake from your favorite hero to a racing car to a castle whatever you want can be done.
Caramel frosting is perfect for many desserts as well as oatmeal type cakes. A thinner version can be drizzled over apple pie or a plain loaf cake. This type of frosting can be used widely as it is not the same as most frostings in that it is cooked. Here is the basic recipe for you to try.
Caramel Frosting Recipe
Ingredients
cup of caramelized brown sugar
2 tablespoons of butter
A little water
1 teaspoon of vanilla essence
1 cup of refined icing sugar
2 tablespoons of chopped nuts
Directions: use a heavy bottomed saucepan and mix the brown sugar and butter and simmer over a medium heat melting the sugar and butter while stirring constantly to prevent the mixture from crystallizing or burning. Bring the mixture to a boil and boil for 1 minute and remove from heat. Add the rest of your ingredients and when cool you are ready to use the mixture.