What is a girl to do when winter throws a curve ball upon one's birthday? Well, one bakes your own d@mn cake.
Last month Nemo, arrived right on time for my birthday (who's number shall not be named....). Rather than my usual carrot cake from Rosie's Bakery, I decided to whip my own up. The picture of this banana layer cake drew me in like a siren song on the Bon Appetit pinterest page (original recipe here). I altered the frosting recipe heavily! Note, not letting your caramel cool enough before mixing in whip cream = recipe for disaster, take my word on this one. I hate when I get impatient and just don't follow the directions to a 'T'.
So when my cream separated and I had a goopy mess, I stopped mid pour with the banana caramel, salvaged what I could and turned to my fail safe cream cheese frosting. Daring though it was, I made a blizzard trip to the supermarket for some cream cheese. My advice, don't try to save calories by getting the low fat stuff. Mine, as you can tell from the photos, clumped up a bit and created a bumpy final coat for the frosting. I filtered my powdered sugar, cross my heart!
I also substituted a maple liqueur for the rum, making sure to boil off the alcohol before pouring over the cake and keep baby friendly. All in all, the cake was just delicious. Like, epic delicious. So good, I am asking the chef at the site of my baby shower to recreate a version for my guests. I can also safely thank this cake for about 5 of the pregnancy pounds of I gained. And I wouldn't trade a delicious calorie. This is a cross between banana bread, caramel, and the most fabulous cake you have ever had. Make it.