I'm going to be honest and tell you that this was my second try on the caramel cake. Caramel can be tricky, yes--but what I did was to leave the sugar out of the actual layers (the Composer was telling me something absorbing) and bake some flat buttery disks that Daisy thought were the best bread ever.
Anyway. Bella made the layers today, and I made the caramel, which came out lovely.
That.cake.looks.delicious.
ReplyDeleteAnd it looks divine! Is this book still available or is it out of print? My youngest dd is 11 and a great baker and her dad is a VERY appreciative taster. We would have a lot of fun with this!
ReplyDeleteCaramel is one of my favorite!! This is a beautiful cake, and I am sure it came out wonderful. Fun to be going through all these cakes with you. What a fun thing to do!!
ReplyDeleteNever attempted caramel because of your reasons! lol It does look great though. Bet it tasted even better!
ReplyDeleteMy very favorite cake.
ReplyDeleteCongrats on attempt no. 2!
Anna, as a long time reader-but-not-commenter on your blog I have to say that the caramel cake has drawn me out. =) Caramel cakes are an art, and yours look delicious!
ReplyDeleteI love that story! I made a coffee cake last week without the baking powder and my kids thought it was fab.
ReplyDeleteI've never made a caramel cake, but yours is very inspiring.
Caramel? Mmm, but I never tasted caramel cake before. Is it really difficult to make?
ReplyDeleteCaramel is mostly a matter of cooking sugar to the right temperature--a candy thermometer is very helpful in this endeavor.
ReplyDeleteEileen, this book is brand new. It's very beginner friendly, too. I think you would have fun.