http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/ Where Baking and Humor Meet Wed, 08 Feb 2012 20:48:45 +0000 hourly 1 http://wordpress.org/?v=3.1 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-77686 Kim Wed, 08 Feb 2012 03:11:16 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-77686 Never mind my question. I just saw the two posts above that give possible reasons. Never mind my question. I just saw the two posts above that give possible reasons.

]]> http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-77685 Kim Wed, 08 Feb 2012 02:53:56 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-77685 My caramel frosting turned out really grainy. Any idea what I did wrong. The caramel in the pan had the right consistency so I am thinking it was when I added the butter. ? My caramel frosting turned out really grainy. Any idea what I did wrong. The caramel in the pan had the right consistency so I am thinking it was when I added the butter. ?

]]> http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-77301 Susan Thu, 19 Jan 2012 03:21:26 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-77301 Oops just noticed a typo, You need to wipe down the sides of the pot as the mixture "cooks" not "cools". Oops just noticed a typo, You need to wipe down the sides of the pot as the mixture “cooks” not “cools”.

]]> http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-77300 Susan Thu, 19 Jan 2012 03:20:03 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-77300 I've made a lot of candies in the past using this process. Usually when your finished process becomes grainy, it's because as you stirred your mixture, it left sugar crystals on the side of your pot. When you took it off heat and poured it or whatever, the sugar crystals went back into your mix, crystallizing the bunch. Usually when you are making a sugar syrup, you need to make sure that you wipe down the sides of your pot as the mixture cools. I usually use a pastry brush with a cup of water. Dip the brush in the water and wipe away all the sugar stuck to the pot above your mixture. Dip your brush in water as needed. Or you can put a lid on your pot for a little bit too. The steam it generates inside the pot will usually clean the sides too. And make sure after you take your pot off the stove, that you don't stir the mixture with a spoon that has sugar crystals on it. I’ve made a lot of candies in the past using this process. Usually when your finished process becomes grainy, it’s because as you stirred your mixture, it left sugar crystals on the side of your pot. When you took it off heat and poured it or whatever, the sugar crystals went back into your mix, crystallizing the bunch. Usually when you are making a sugar syrup, you need to make sure that you wipe down the sides of your pot as the mixture cools. I usually use a pastry brush with a cup of water. Dip the brush in the water and wipe away all the sugar stuck to the pot above your mixture. Dip your brush in water as needed. Or you can put a lid on your pot for a little bit too. The steam it generates inside the pot will usually clean the sides too. And make sure after you take your pot off the stove, that you don’t stir the mixture with a spoon that has sugar crystals on it.

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