I found this recipe on NYT Cooking. It is by Mellie Pear Tree. https://cooking.nytimes.com/recipes/1021870-southern-caramel-cake My changes were: I used about 1.5 cups of sugar. I did add a half cup more of buttermilk. The base cake turned out great. For the icing I used 2 cups of confectioner' sugar instead of 3. And I still felt it was a little on the sweeter side. Maybe next time I will reduce the dark brown sugar in the caramel too. Also, the icing thickens as it cools. I poured mine while it was still hot. It is better to let it cool just a bit so it does not all just flow to the sides. I used 3/4 teaspoon salt. Here is the recipe if the link does not work (original, without any modifications.) : By Millie Peartree YIELD 10 to 12 servings TIME 50 minutes, plus cooling This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room te...
I have been wanting to make this particular recipe for a while now. It finally came together on Diwali 🪔. Definitely worth the effort. Recipe from here: https://www.signatureconcoctions.com/2020/04/19/masala-doodh-tres-leches-cake/ Happy Diwali everyone.
It’s the year 2020. And it’s going on with a bang. Making its presence felt. They say hindsight is 2020 and this one is definitely out to teach some lessons. There is a silver lining to everything though. 2020 brought me back to my kitchen. In a big way. To be honest, I have never really enjoyed the day to day mundane cooking - it has often felt like a chore. But I do love food. I love eating - People eat to live, I live to eat. I love different kinds of flavors. I love food that is colorful. And I have always enjoyed baking or trying a new recipe. The extended lockdowns resulted in me cooking at home all the time. Interestingly though, I am quite enjoying the cooking this time around - maybe because there is more time, or there is more motivation. Anyway, this blog is mainly a vehicle to archive my recent experiences in the kitchen. Most are recipes that I have picked from somewhere. I might change a thing here or there - because sometimes I just don’t have an ingredient at hand ...
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