October: Caramel Cake

November 1, 2011

Well folks, the October Cake of the Month wasn’t as great as I envisioned it in my head. I was on a pretty good roll, feeling good about my baking skills so this was just a little taste of humble pie, I suppose. (Get it, humble pie? Cake of the month? :) So if you, dear reader, happen to be a skilled baker, would you please keep reading along and tell me where I went wrong?

Problem #1 – The caramel was delicious and exactly the right caramel color, but it was too runny. You can tell in these photos that as I clicked, more and more caramel was pooling in the cake stand. Making caramel is kind of like a science project, I didn’t know exactly when to add the milk or the butter or remove it from the heat. Maybe my directions were too loosey-goosey. I think I removed it from the heat too early. Everything else felt right except that step I rushed because I got nervous it was burning. Problem #2 – The cake itself. I’m not sure what happened here. It’s really dense. This could be one of two things. The recipe called for 4 egg whites, rather than full eggs. Does that change the moistness of the cake? I also tried a new trick I heard… If you lift the cake pan a few inches off the counter and drop it a couple of times it will release the air bubbles. I did this more than a couple of times. Maybe I messed something up? So as you can tell, October will not be winning the Cake of the Month contest. Good thing it looks prettier than it tastes.

Copyright Whitney Curtis 2010-2013

6 thoughts on “October: Caramel Cake

  1. bebba

    I think you should warm a slice in the microwave then top it with a scoop of vanilla ice cream. It certainly couldn’t hurt it.

    Reply

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