Comments on: caramel cake http://smittenkitchen.com/2007/12/caramel-cake/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Ann http://smittenkitchen.com/2007/12/caramel-cake/#comment-331274 Ann Fri, 13 Nov 2009 23:57:16 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-331274 I have had the same problem with all my themometers. This makes caramel even more challenging. I suggest you bring a saucepan of water to a boil and have the themometer read the temperature. Since water boils at 212 farenheit, by the reading on your themometer(example 207 F)you will get an ideal on the REAL accuracy of your themometer. Using the expample, I can tell I need to add 5 degrees to all ofmy themometer readings for an accurante reading. I have had the same problem with all my themometers. This makes caramel even more challenging. I suggest you bring a saucepan of water to a boil and have the themometer read the temperature. Since water boils at 212 farenheit, by the reading on your themometer(example 207 F)you will get an ideal on the REAL accuracy of your themometer. Using the expample, I can tell I need to add 5 degrees to all ofmy themometer readings for an accurante reading.

]]> By: Colleen Raezler http://smittenkitchen.com/2007/12/caramel-cake/#comment-318397 Colleen Raezler Mon, 14 Sep 2009 21:40:13 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-318397 Thank you for this recipe! My husband loves the caramel cake from the Detroit-based Sanders (mentioned in another comment above by another Colleen) and I've been searching for a recipe that comes close to it since we moved out of Michigan four years ago. This was perfect- so easy and so delicious! Thank you for this recipe! My husband loves the caramel cake from the Detroit-based Sanders (mentioned in another comment above by another Colleen) and I’ve been searching for a recipe that comes close to it since we moved out of Michigan four years ago. This was perfect- so easy and so delicious!

]]> By: Kristen http://smittenkitchen.com/2007/12/caramel-cake/#comment-312511 Kristen Mon, 10 Aug 2009 02:10:06 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-312511 What temperature would you suggest for the drape-y fondant caramel icing? My grandmother used to make a Caramel Cake with a Thick Sugary Crusty Icing that used to tickle my nose, make me sneeze, and make me *supremely* happy. I had bookmarked your recipe (after trying other recipes that had pedestrian melt-into-the-cake icing) thinking "This is it! The nose-tickling caramel cake!" But alas. It was only your tricky candy thermometer that led to such results. What temperature would you suggest for the drape-y fondant caramel icing? My grandmother used to make a Caramel Cake with a Thick Sugary Crusty Icing that used to tickle my nose, make me sneeze, and make me *supremely* happy. I had bookmarked your recipe (after trying other recipes that had pedestrian melt-into-the-cake icing) thinking “This is it! The nose-tickling caramel cake!”

But alas. It was only your tricky candy thermometer that led to such results.

]]> By: margie http://smittenkitchen.com/2007/12/caramel-cake/#comment-304573 margie Tue, 14 Jul 2009 03:25:55 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-304573 I want to let you know that I made this cake and it was amazing. So light, with a small tender crumb, amazing flavor. I used Lyle's Golden Syrup instead of corn syrup in the glaze. And, I made a mistake, I had the oven set too low (325) when I put the cake in. After about 15-20 minutes I realized this and bumped up the temp for the finish. I wonder if that had anything to do with the overwhelming success of this cake. I also used high fat butter, and a 9" round spring form pan instead. It all worked great. I definitely count this among the best cakes I've ever made. I want to let you know that I made this cake and it was amazing. So light, with a small tender crumb, amazing flavor. I used Lyle’s Golden Syrup instead of corn syrup in the glaze. And, I made a mistake, I had the oven set too low (325) when I put the cake in. After about 15-20 minutes I realized this and bumped up the temp for the finish. I wonder if that had anything to do with the overwhelming success of this cake.

I also used high fat butter, and a 9″ round spring form pan instead. It all worked great. I definitely count this among the best cakes I’ve ever made.

]]> By: Jason http://smittenkitchen.com/2007/12/caramel-cake/#comment-299606 Jason Thu, 02 Jul 2009 02:50:28 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-299606 Thanks Deb! Wow, what a trill for such a quick response from a rockstar such as yourself. I am honored! Very good advice... I kinda sorta went ahead and sliced off a little of the brown after flipping the cake. I'm being optimistic with my hypothesis that the caramel glaze will seep down further into it... making the birthday creation even tastier on day two! Thanks also for going easy on me... I am truly a novice. This is my first year (out of 35 on planet earth) that I have decided to take up cooking from scratch. Well cooking of any kind for that matter sadly. So I am still in the infantile stages of baking only. Your website has given great inspiration. I think I've been through every recipe at least twice... and my next adventure (first non-dessert) is the pasta with baked tomato sauce. I'm so into this!! Thanks Deb! Wow, what a trill for such a quick response from a rockstar such as yourself. I am honored! Very good advice… I kinda sorta went ahead and sliced off a little of the brown after flipping the cake. I’m being optimistic with my hypothesis that the caramel glaze will seep down further into it… making the birthday creation even tastier on day two!

Thanks also for going easy on me… I am truly a novice. This is my first year (out of 35 on planet earth) that I have decided to take up cooking from scratch. Well cooking of any kind for that matter sadly. So I am still in the infantile stages of baking only. Your website has given great inspiration. I think I’ve been through every recipe at least twice… and my next adventure (first non-dessert) is the pasta with baked tomato sauce. I’m so into this!!

]]> By: deb http://smittenkitchen.com/2007/12/caramel-cake/#comment-299519 deb Wed, 01 Jul 2009 21:18:33 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-299519 Not an idiot! I did not level this cake (my old oven just did a terrible job browning the tops of things) but I often do. It <em>is</em> a decorators trick, just to level cakes before stacking and layering them. (If you put a flat-bottomed cake layer on top of a rounded cake dome, the top layer is likely to crack.) But it is not necessary on a single-layer cake such as this. Not an idiot! I did not level this cake (my old oven just did a terrible job browning the tops of things) but I often do. It is a decorators trick, just to level cakes before stacking and layering them. (If you put a flat-bottomed cake layer on top of a rounded cake dome, the top layer is likely to crack.) But it is not necessary on a single-layer cake such as this.

]]> By: Jason http://smittenkitchen.com/2007/12/caramel-cake/#comment-299499 Jason Wed, 01 Jul 2009 19:36:33 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-299499 Call me a baking idiot (nicer word being a novice), but it looks like you cut the top off of the cake before pouring the caramel. Is this a technique that I haven't learned yet in the art of cake decorating? Can someone please enlighten me on this... as I am trying to bake this for my grandpa's 84th b-day tomorrow? Thanks!! Call me a baking idiot (nicer word being a novice), but it looks like you cut the top off of the cake before pouring the caramel. Is this a technique that I haven’t learned yet in the art of cake decorating? Can someone please enlighten me on this… as I am trying to bake this for my grandpa’s 84th b-day tomorrow? Thanks!!

]]> By: LansingAnn http://smittenkitchen.com/2007/12/caramel-cake/#comment-290507 LansingAnn Tue, 02 Jun 2009 02:30:01 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-290507 I just want to let you know I made this and it was wonderful! Nothing like seeing to grown men cry because they have just ate something so good they wanna slap somebody. This was very very very good. I just want to let you know I made this and it was wonderful! Nothing like seeing to grown men cry because they have just ate something so good they wanna slap somebody. This was very very very good.

]]> By: Jessica http://smittenkitchen.com/2007/12/caramel-cake/#comment-290269 Jessica Mon, 01 Jun 2009 18:57:11 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-290269 I made this a few weeks ago. Like the other posters, my glaze was a lot runnier, but I found this worked well because it soaked into the cake better. One Tip: I found this cake to be much more delicious the next day after the glaze had a chance to soak in for 24 hours. It was moister and sweeter! Next time I will make it and glaze it the night before, and serve with another batch of glaze the next day! (I kind of figure you can't have too much caramel glaze...) ;) I made this a few weeks ago. Like the other posters, my glaze was a lot runnier, but I found this worked well because it soaked into the cake better. One Tip: I found this cake to be much more delicious the next day after the glaze had a chance to soak in for 24 hours. It was moister and sweeter! Next time I will make it and glaze it the night before, and serve with another batch of glaze the next day! (I kind of figure you can’t have too much caramel glaze…) ;)

]]> By: Farah http://smittenkitchen.com/2007/12/caramel-cake/#comment-274944 Farah Sun, 26 Apr 2009 09:13:28 +0000 http://smittenkitchen.com/2007/12/caramel-cake/#comment-274944 Today is sunday and i will try your recipe today your glaze recipe specially looking wonderfull. Today is sunday and i will try your recipe today your glaze recipe specially looking wonderfull.

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