I was very excited about this cake. My dear friend Kathy was having a little birthday gathering and I offered to bring a yummy cake. This one was definitely geared towards my taste buds. I LOVE caramel.
The tricky thing about this cake is the part where you have to make caramel sauce from scratch. I attempted it once before and instead of a sauce it was more of a soup. I figured since this book has yet to fail me, it would be a bit more reliable than my previous attempt. I ended up trying this 3 times, the third time was the charm. Unfortunately I didn’t get photos of the pain-staking attempts. I only got the very last bit of my successful attempt.
My first attempt I followed the directions as they were written. Most of the recipes that have you make a caramel gave a page reference of “caramel-making tips”, but this one didn’t so I figured it was different. That resulted in a pot full of rock-hard crystalized sugar. Fail #1. At least I hadn’t wasted the cream. Next step I decided to act sooner and also washed down the sides of the pan with a pastry brush. I saw it starting to crystalize again and figured I could try adding some cream and see if it turned out at all like caramel; it turned out like sweetened condensed milk. Fail #2. The last attempt I changed pans, instead of my non-stick pan, I used one of my stainless steel pans. It still decided to crystalize a bit, but it also continued to caramelize which it hadn’t before. Finally I added the cream and while there were a few hard chunks of crystalized caramel, they reheated back to a liquid once I put it on the stove for a few minutes.
This recipe had the most sugar of any cake I’ve baked so far. A total of about 9 cups. :O (caramel, cake, and frosting)
It was SO yummy. I think I want this cake for my own birthday this year. 😀