What did I do wrong. Place one layer on cake plate and working quickly, cover top with thin layer of Caramel frosting. Divide the batter evenly among the 2 pans. . Will this cake hold up and is it dense to stack? If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding. Simple theme. Leslie Styles/Styles Design www.stylesdesign.net. Remove from fire, let cool slightly, and add vanilla. The only thing was that both my cakes sunk Once you frosted it obviously you couldn’t tell but do you have any idea why that could have happened? Also, would replacing the butter with browned butter work ? Yes that would be fine! Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Oooh, you are going to love this caramel cake. It is indeed a difficult recipe to make. I would love for you to visit my website:www.carolinescakes.com and see my 7-layer Caramel Cake. Knowing they're based on real recipes from that time just makes me love the book more. All All in all though, it was REALLY good. Hi Sheryl! I’m in the middle of making this and just had to say that I had to trim off the top of my cakes and I CAN NOT stopping eating it…so GOOD…especially when I dipped it in the caramel coming off the stove. I think I will try the caramel cake. It sounds like you may have let it cool just a little bit too long before using. 3:00 AM. Beat until right consistency to spread. I need to do a southern caramel cake for a four tier wedding cake. Garnish with whole pecans. Spread over cake. Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. A little patience goes a long way! You don’t really have to worry about over-beating our batter the same way we do with traditionally creamed cakes (like the layers in my coconut cake).This method yields a cake with a fine, plush crumb. Can you make this in a 13 x 9 pan instead of making it a layer cake? This post is to my foodie friends. Do you think I can bake this cake in a bundt pan? If you wish to adjust the sugar ratios you can, however, the taste will be different. Since I can't tolerate sugar and flour anymore the *creation* part of baking is what it's all about for me. That should work fine. Even Zach wanted a second slice, and he hardly has a sweet tooth at all. Heat to just under a boil and stir until it’s thick. Remove cakes from pans after cooling for 10 minutes and then cool completely on wire racks. I do wonder if I could make the icing a little less sweet. I do not have heavy cream. Here's the recipe. Susanne, We have shipped out so many of our Caramel Cakes for book groups who have read The Help. Normally if your cakes are slightly under-baked they will sink a little bit when removed from the oven. I was searching for "Minny's caramel cake" from The Help and found this post. It was labor intensive, too, and when I made it I wished no one else would eat it so I could have it all to myself. It was very moist and honestly even if there was no frosting it would be finger lickin’ good. Place remaining 6 tbsp butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. I thought I would try this one, cutting everything in half and using a loaf pan. Melt together brown sugar, butter, salt, milk, and cream. It was delicious. With its layers of tender, buttery vanilla cake that perfectly complements that rich, decadent caramel frosting…. I had never heard of caramel cake before reading the book, so I did what I often do — I, 1 cup finely chopped pecans, plus extra for garnish, 1 cup unsalted butter at room temperature. Don't subscribe I am so glad you enjoyed it so much, Hartley! Stir in condensed milk and egg yolks. It is indeed a difficult recipe to make. Yumm! Now does that make you want to read the book or what? Boil for 5 minutes. For the best results, I would use room temperature butter. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds. Thanks! I’m usually more of a chocolate cake person myself, but this recipe has made a convert out of me. We start by combining all of our dry ingredients and sugar in our bowl, then gradually, one tablespoon at a time, beat in the butter until it is incorporated and you have a mixture that looks sandy (see first image, above). Reverse creaming simply means that instead of the traditional method of creaming our butter and sugar and other wet ingredients in one bowl and our dry ingredients and another and then combining the two (carefully, of course, so we don’t over-mix), we do things… a little backwards. Article by ModernMom. you did an amazing post with wonderful pictures and I wanted to share. Love this recipe! . Pre-heat oven to 350°F. Theme images by, Throughout the book, Stockett referenced a caramel cake that Minny made — a southern prize-winning cake. I chose The Help for our book club a couple months ago and we all loved the book! Anyway, I was intrigued by the cake. The cake turned out SO YUMMY. . Thank you Kathryn for a wonderful story!! Awful." . I imagine I would love the caramel cake since that flavor is, or was, my favorite. Add powdered sugar gradually, beating well after each addition until completely smooth. Bake for 18-20 minutes or until cake is lightly browned and springs back and a toothpick inserted in the middle comes out clean. Soft, tender vanilla cake with a moist crumb and brown sugar in the batter for a hint of caramel taste, but still. As for the brown butter, I don’t reccomend it. Thank you, thank you!!!!! Also for my personal taste the icing was a bit too sweet. While I don’t prefer it for all cakes, it’s actually the only way I make my vanilla cupcakes anymore! I’m glad you enjoyed it though! I had never heard of caramel cake before reading the book, so I did what I often do — I 'googled' the recipe! . My Caramel Cake is 7 layers and made with old fashioned caramel icing, which uses no corn syrup or powdered sugar. Stir frequently until brown sugar is dissolved and mixture comes to a boil. I'm very tempted to make this cake. when do you add the the 1C chopped pecans to the cake batter? This caramel cake recipe uses the reverse creaming method for a plush, buttery crumb. Unfortunately, I’m not sure how you would do that. Hi Hal! Shouldn’t the amount of cake flour be higher if so what should it be in grams, Hi Mikia! My Caramel Cake is 7 layers and made with old fashioned caramel icing, which uses no corn syrup or powdered sugar. . Combine flour, baking powder, pecans and salt in another bowl.
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