All's I'm sayin' is I finally conquered the beast that is caramel.Only few know the true struggle I've had making caramel topping this year. In fact I was quoted saying, "I love caramel so much, why does it have to hate me?"
I liked this cake but it came out a bit dry. I cooked it for 45 minutes and would probably do it for 40 next time as well as cook the caramel a little bit less too. I'd also slab some vanilla ice cream on the side.
Check out the other TWD blogger's and find the recipe on Wee Treats by Tammy.
Future TWD Recipes:
Oct 14- Lenox Almond Biscotti
Oct 21- Pumpkin Muffins
Oct 28- Chocolate-Chocolate Cupcakes
If you are thinking about joining, the group is capping on Oct 31, so join soon! You won't regret it and we will bake together for years! Seriously, years.
6 comments:
I had some trouble with the caramel. I'm glad you've conquered it, but I'm still a work in progress. Looks good, though.
Ice cream would definitely overcome the dryness of the cake quite nicely. Great job conquering the caramel, that's one nice looking cake.
that caramel looks fab! thanks for making my pick
Your cake looks delicious and your caramel is perfectly ambercoloured!! I liked the combo of the cake and caramel, but also found the cake to be a tad dry
Looks lovely! I also found the cake a bit dry, but the topping was wonderful!
Congratulations on conquering caramel! Now that you've done it, any tips for the rest of us?
Ciao ! your cake looks gorgeous and I had trouble in mine being too dry too ! (your post about the international house brought me back in 1984 when a friend snicked me in for a week-my first week in the US)!!
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