The recipe said that caramel icing can smell fear. Be Brave, and it will turn out fine. I think that I was brave, I showed no fear....
....and it still came out like a glaze. The caramel didn't thicken like it was supposed to, it remained very watery. It tasted like caramel, and was really really good. I was proud of that, but didn't look anything like frosting or icing, it looked like melted caramel. It wasn't even the right color. I dipped the spatula into the pan, thinking, "surely it's going to thicken up" and lifted it up, looks like I have on my hands a pan full of really, really, runny caramel.
So, what did I do? I showed my bravery by putting it on the cake anyway. I'll show you Caramel Icing. It then proceeded to run all over the plate. And my counter top.
I thought it would harden, and work out just fine. We said a little cake prayer and went to bed. It will do magical things overnight and all work out.
But, that's not really what happened. After the cake sat with this super yummy "glaze" overnight it did weird things to my cake. It turned my beautiful, fluffy, light, cake, into a 15 pound, dense, pound cake-cake. Literally. It tasted good, it was sweet, with a hint of almond and caramel, so there was success on that end, but as far as the icing, better luck next time.
I didn't even take a photo of it. Don't get me wrong, I'm proud of my cake, as Julia and my Mom always said, "Be proud of what you put on the table, no excuses!" it was yummy, and was appeared to be a hit at the party, but it's definitely not blog worthy of a photo...not yet.
Next up. Red Velvet.
How hard can that be?
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