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Joe, made the Maya Angelo Caramel Cake. Too sweet for me, but learned a lot.

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Joined: Jan 11, 2007

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Posted to Thread #21454 at 5:26 am on Jan 19, 2012

I love that she uses the liquid caramel in the cake batter and browned butter in the frosting was new for me too. I used your tip about holding back the browned bits.

When I mentioned the frosting was too sweet for me, my roommate said that's typical of southern cakes. Interesting.

Also, I remember you saying the recipe as written didn't make enough frosting. I found the same recipe on Martha Stewart's site, and it reflects that doubled frosting ratio.

Link: http://www.marthastewart.com/257425/caramel-cake


You can't do anything about the length of your life, but you can do
something about its depth. - M


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