I bombed the carmel cake recipe AGAIN:)

D

deb-in-mi

Well-known member
Although I didn't think it was funny yesterday - it definitely makes me laugh today.

Once again - I made the white cake, delicious.

Then I went about making the caramel frosting - this time making sure that the caramel reached 235F (couldn't believe how long it took to achieve the last 8 degrees are so). Then followed the rest of directions. After 15 minutes of whipping I was dismayed to see that the caramel had lightened much more so than the pic in the magazine. But although still pourable, it was still considerably thicker than my last go at it.

Problem was, the frosting never firmed up with time once on the cake. And, the weight of all the frosting as it dripped down the sides every time I tried to 'refrost' the sides, pulled apart the cake. Oh lord, it was ugly. But good!

I know they say 'third times the charm' but this gal ain't giving it another chance!

Deb

http://www.foodandwine.com/recipes/revelatory-caramel-cake

 
You were brave to try it twice...

... cakes scare me so much, that one failure has me running in the opposite direction and baking bread instead..

 
Deb, this is a foolproof recipe for caramel sauce - maybe you can make a frosting out of it:

CARAMEL SAUCE

From the poster: "You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later."

INGREDIENTS:

* 3/4 cup butter (I used unsalted)
* 1 1/2 cups firmly packed brown sugar (I used light brown)
* 2 tablespoons water
* 1/4 teaspoon salt
* 3/4 cup evaporated milk
* 1 tablespoon vanilla extract

DIRECTIONS:

1. Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2. Bring to boil for 3 to 5 minutes depending upon thickness desired. (I boiled 5 minutes).
3. Remove from heat and stir in evaporated milk and vanilla. (My note: chill if you want a thicker consistency).

2 1/2 cups (My note: made about 1 1/2 cups).

http://www.recipezaar.com/Caramel-Sauce-69479

 
That would be wonderful!! I know you can do it!

The cake just looks so tempting I would be willing to do it again based on your direction!

 
Ha!, she cried bitterly upon reading the words "foolproof" and "caramel" in the same sentence.

The only accurate usage here is the word FOOL.

You stick with me, Sister D. We'll pull nylon stocking masks* over our faces and hold up a See's Candy Store for CWA**.

(*well, what else am I going to do with pantyhose that have been languishing in my unmentionables drawer for the last decade?)

**Caramels Without Anguish, sort of like Doctors without Borders, but with more calories.

 
Deb - here's my mom's 'famous' caramel cake

She makes no telling how many of these a year for friends and charity.

Mom's Carmel Frosting
Everyone LOVES this icing.
2 ½ cups sugar
1 ¼ cups butter or margarine
¾ cup evaporated milk
cup confection sugar
1 ½ teaspoon vanilla
Brown ½ cup sugar in black cast iron skillet. Add butter and let melt. Add one cup sugar and mix well. Add evaporated
milk, let boil and add remaining sugar. Cook until forms a soft ball. Sift powdered sugar and add to mixture. Add vanilla,
beat well and spread over cool cake.
Source
Author: Sue Clinton
Author Notes
I usually make 1 ½ recipe for three layer cake.
If frosting should become too hard, just add a little more evaporated milk.

 
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