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This is the perfect cake if you're looking for a real winter warmer pud. It's a really straightforward cake to make and doesn't take long to bake. Two layers of super light caramel pecan cake sandwich a creamy caramel buttercream before being draped in a flourish of more caramel buttercream and a garnish (or mindless scattering) of pecans and chocolate bits. Caramel cake has been on my mind for a while now, and after an endless struggle to find a recipe that didn't contain an ounce of salt (i'm afraid salted caramel doesn't quite cut it for me) I ended up adapting a fabulous recipe from The Pink Whisk and added pecans to give the cake more substance.
In terms of decorating, I tried to go for effortless chic, but to be honest I just really wanted to eat the cake so I quickly slathered on some buttercream, aimlessly threw on some pecans and chocolate, and dribbled some caramel on the side. My peeps seems to like the whole look, but to be honest I think they were just grateful that a cake had been baked, so I went with the whole messy-but-so-totally-2014-vibe. I've seen this look a lot recently, where the poor cake is left to fend for itself beneath a pile of sweets, fruits or whatever else may lurking in the kitchen cupboards.
