Ultimate Carrot Cake ~ #TheCakeSliceBakers

This Ultimate Carrot Cake has the perfect amount spice, carrot, and fruit and the 

Cream Cheese Frosting has a secret ingredient - the combination is absolutely delicious.

Meyer Lemon Curd Sweet Rolls with Cream Cheese Frosting

Is there anything better than warm bread from the oven - I think not. Especially

these delicious Meyer Lemon Sweet Rolls, filled with lemon curd and a creamed lemon

sugar mixture, and topped with delicately flavored lemon cream cheese frosting.

Apple Cake with Sage Caramel ~ #TheCakeSliceBakers

“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” – Lauren DeStefano

Masala-Chai Carrot Cake ~ TheCakeSliceBakers

"Take the broken pieces of your life, bake a master cake out of it.

Don't stand still like a lake; keep flowing like a stream!" Israelmore Ayivor

Scandinavian Cardamom Cinnamon Rolls ~ #BreadBakers

"Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life." ~ Daniel Handler

Carrot-Honey Layer Cake ~ #TheCakeSliceBakers

Vegetables are a must on a diet. I suggest carrot cake.

White Chocolate Mud Bundt Cake ~ #BundtBakers

If you grew up making mud pies, it is now time to make a mud cake.

Coffee and Walnut Cake ~ #CakeSliceBakers

#Cake Slice Bakers are one month into baking from their new book - World Class Cakes by Roger Pizey. I can't wait to see which cake everyone chose to bake this month.

The Cake Slice Baker's October 2013 - Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting

It is so hard to believe that a year has gone by since we chose Vintage Cakes by Julie Richardson as the cookbook would be baking from in 2012-13.  It has been such a pleasure to bake with everyone in the Cake Slice Baker's group, and I am looking forward to our new book which will be revealed with next months post. As this is our last cake from the book it was decided that rather than vote on one cake, we would all choose the cake we wanted to make.  In some ways this was harder than voting because I kept looking through the book and then changing my mind.  I finally got it down to four cakes before I settled on the Old Vermont Burnt Sugar Cake With Maple Cream Cheese Frosting. It just seemed fitting for this time of the year.

In the book Julie Richardson describes how burnt sugar syrup was used to flavor cakes before the invention of extracts such as vanilla or almond.  The syrup is simple to make and gives this cake a wonderful toffee-caramel taste.  For me it brought back memories of making toffees for school fetes and cake sales, that were slightly soft and very chewy (or as we called them stickjaws), or so hard that you could suck on them for hours.