Comments on: The Cake That Broke My Will http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/ gaining weight, one pastry at a time Mon, 15 Mar 2010 12:31:16 +0000 http://wordpress.org/?v=2.9 hourly 1 By: Nataline http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-57429 Nataline Sun, 01 Mar 2009 21:09:24 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-57429 Thanks for posting this. I have gone through four different caramel cake recipes so far and this one has been the overwhelming favorite of all my tasters. Thanks for posting this. I have gone through four different caramel cake recipes so far and this one has been the overwhelming favorite of all my tasters.

]]> By: d http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-48401 d Tue, 29 Apr 2008 17:33:09 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-48401 I made this last weekend for a birthday party and it was a huge hit. I made a few changes -- added 2 teaspoons cinnamon, 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg to the batter to get more of a caramel spice cake effect. Also, I mixed in about half a cup of the frosting with about a cup of mascarpone cheese and filled the two layers with it (I cannot tell you how good this was). I frosted the top and sides with the regular caramel frosting and made similar sugar decorations with a lone blackberry in the center. I also drizzle some warm blackberry jam across the top (mostly for decoration). The cake was a huge hit - thanks for the recipe! I made this last weekend for a birthday party and it was a huge hit. I made a few changes — added 2 teaspoons cinnamon, 1/2 teaspoon ground allspice
1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg to the batter to get more of a caramel spice cake effect. Also, I mixed in about half a cup of the frosting with about a cup of mascarpone cheese and filled the two layers with it (I cannot tell you how good this was). I frosted the top and sides with the regular caramel frosting and made similar sugar decorations with a lone blackberry in the center. I also drizzle some warm blackberry jam across the top (mostly for decoration). The cake was a huge hit – thanks for the recipe!

]]> By: Cheryl http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-42735 Cheryl Mon, 03 Mar 2008 05:32:49 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-42735 I made it tonight! It came out fine in the bundt pan. I lowered the temp to 325 and baked for about 40 minutes, because I wasn't sure how fast it would cook. I added toffee pieces to the cake mix because, well, the more candy the better, right? I had a hard time with the caramel frosting. I measured carefully and used a candy thermometer, and while the frosting came out tasty--my husband is eating the leftovers with a spoon right now!--it's pretty granular. I'm not sure what I did wrong. I'm wondering how accurate of a temperature measurement I had... even with the narrowest pan I own, the frosting didn't come up very high on the thermometer, and the thermometer was too tall to clip to the pan, so I was holding it and trying to keep it off the bottom. I've never used one before--I actually bought it just to try this recipe--so I guess I'll figure it out. (Are there small candy thermometers out there? Mine's about 14 inches tall. It was the only one in the store, but it's unwieldy.) Thanks for all the recipes and the inspiration. I've been making your cakes right and left for the past few months. I tried your peanut butter cup cake last month... it was great! I made it tonight! It came out fine in the bundt pan. I lowered the temp to 325 and baked for about 40 minutes, because I wasn’t sure how fast it would cook. I added toffee pieces to the cake mix because, well, the more candy the better, right?

I had a hard time with the caramel frosting. I measured carefully and used a candy thermometer, and while the frosting came out tasty–my husband is eating the leftovers with a spoon right now!–it’s pretty granular. I’m not sure what I did wrong. I’m wondering how accurate of a temperature measurement I had… even with the narrowest pan I own, the frosting didn’t come up very high on the thermometer, and the thermometer was too tall to clip to the pan, so I was holding it and trying to keep it off the bottom. I’ve never used one before–I actually bought it just to try this recipe–so I guess I’ll figure it out. (Are there small candy thermometers out there? Mine’s about 14 inches tall. It was the only one in the store, but it’s unwieldy.)

Thanks for all the recipes and the inspiration. I’ve been making your cakes right and left for the past few months. I tried your peanut butter cup cake last month… it was great!

]]> By: Cheryl http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/comment-page-1/#comment-42458 Cheryl Sat, 01 Mar 2008 14:53:08 +0000 http://www.culinaryconcoctionsbypeabody.com/2006/10/12/the-cake-that-broke-my-will/#comment-42458 This sounds really good... I'm going to make it this weekend! I was thinking of using a bundt pan. Do you know if that would that alter the cooking time or temperature? I thought it would be fun to fill the center of the cake with more spun sugar or maybe caramel candies. This sounds really good… I’m going to make it this weekend! I was thinking of using a bundt pan. Do you know if that would that alter the cooking time or temperature? I thought it would be fun to fill the center of the cake with more spun sugar or maybe caramel candies.

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