Did you know that you can draw any image on a cake?! Here’s a French Hen drawn on Banana cake with Salted Caramel Frosting!! Oui Oui for the 12 DAYS OF CHRISTMAS!!
When I was looking for inspiration for the 3rd day of the 12 DAYS OF CHRISTMAS, where it’s the 3 French hen day, I was trying to find a way to translate French hen in a cake. So I look everywhere and I finally found this cookie mold. Eureka!!! Why not make it into a cake!!!
Now choosing a recipe is a different story. So many cakes to choose from and so many flavor combinations. But one flavor combination that I like is Banana and Salted Caramel. Ok. Just a word of caution! If you love salted caramel, you will not be able to stop eating this cake!!!! Oh, every time I make a homemade salted caramel, I always have to hurry and put it in a jar because it’s so addicting!!! It is truly liquid gold!!! And it’s really easy to make!!! And when you pair it with this Banana Cake, mmm … mmmm ..mmmm….. It’s like peanut butter and jelly! It’s just that good of a pair. Here’s how to make the cake.
In the stand mixer, mash the bananas with the paddle attachment. This is faster and you can use the bowl to make the cake, too.
Beat the butter then add the sugar …
Then the brown sugar.
Add the eggs and the vanilla extract.
Then alternatively add the dry mixture of flour, baking powder, baking soda, and salt then add the buttermilk.
Pour into a a 9×13 baking pan that was greased and floured.
While the cake is baking, make the salted caramel frosting. I used a homemade salted caramel that I made the day before. It’s really not hard to make your own salted caramel. You can make it ahead and you can store it in the refrigerator for about 1 month.
Once the cake is cooled you can spread the salted caramel buttercream and do a crumb coat. Then add another layer of frosting then you can add the borders of the cake. I used piping tip number 21 to make the borders.
Once the frame is done, I drew the French Hen with food coloring and a few drops of vodka.
Et Voila!!! Oui oui!! La poule!!!
On the 3rd day of Christmas my true love gave to me, Three French Hens!!!
Happy Baking!!!
| Servings |
24 servings
|
- 3 cups large ripe bananas
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups buttermilk room temperature
- 1 cup unsalted butter room temperature
- 1/3 cup caramel sauce
- 1/4 tsp salt
- 2 cups powdered sugar
- Dash of milk or heavy cream
- Dash of milk or heavy cream
Ingredients
Banana Cake
Salted Caramel Frosting
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- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
- In a stand mixer bowl, mash the banana with the paddle attachment and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt together. This is the dry mixture.
- In a stand mixer bowl, beat the butter on high speed until smooth and creamy.
- Add both sugars and mix again.
- Scrape the sides and bottom of the bowl and add the eggs and the vanilla. Mix again.
- Add in the mashed bananas.
- Starting with the dry mixture, alternate flour and buttermilk and end with the dry mixture. Mix everything together completely.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Cool completely before putting on the frosting.
- In a stand mixer, mix together butter, caramel sauce and salt until light and fluffy.
- Add in the powdered sugar, beat again on low for 1-2 minutes until everything is mixed together.
- If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
- Frost the cake with the frosting.
Adapted from : Sally Baking Addiction and The First Year
