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| RER 6.23.15 |
Ok, maybe I’m no
expert. I know I’m no expert. My
cakes do not always come out looking perfect. Believe me, I wish they would
like those from gorgeous baking blogs and glossy magazines. But, sadly, they do
not. I am no pastry chef with culinary background and know-how. However, I am a
sometimes baker who enjoys trying something different and experimenting in the
kitchen.
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| RER 6.20.15 |
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| RER 6.20.15 |
For Father’s Day, I was inspired by my
sister who has been wanting a caramel cake. A legit caramel cake. Not the gentler breed I made before.
One of those super buttery yellow cakes held together by melted sugar caramel
glue, sticky and sweet, decadent and southern. I got the picture.
However, my
cake, unfortunately, did not come out like the picture.
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| RER 6.20.15 |
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| RER 6.20.15 |
The Real Deal Southern Caramel Cake recipe from Grandbaby Cakes would appease sister’s dreams and celebrate my
Daddio. Making the cake was easy, despite the zillion (six) eggs plus a load
(two) of yolks, the copious amounts of butter, the surplus of sugar, the random
sour cream, and the endless mixing. It was cathartic and exciting, maybe a
little unnerving.
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| RER 6.20.15 |
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| RER 6.20.15 |
The cake became
infinitesimally more difficult when the thick evaporated milk, tons of sugar,
and more butter than safe, simmered, bubbled, and boiled for more than an hour
and a half. I sat and I watched and I stirred and I read when I was not sitting
and watching and stirring, but at about the 1.45 hour mark, things started to
burn. I ruined everything that this caramel was meant to be: a creamy, glossy,
sticky caramel to coat that cake.
Mine got lumpy and dull, chunky, and stiff—to sum up, unpleasant. Little
whisk in hand, I attacked the cooling caramel, hoping to bring back some of its
luster and revive the soul of this
cake.
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| RER 6.20.15 |
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| RER 6.23.15 |
If that wasn’t
enough, this seizing caramel involved extreme, strenuous, and sometimes sweaty
effort to apply. Warm caramel and muggy afternoons do not play nicely together,
so what was once a straight, square and level cake, became a sloppy, lopsided
mess. A few layers went one way while the others leaned the other way.
Disaster.
To put it
simply, the cake was not pretty.
But whoa, was it
delicious.
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| RER 6.20.15 |
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| RER 6.20.15 |
I made it on Saturday
and threw the swerving cake in the fridge before any more damage could be done.
Sunday, after prying off the lid and some of the caramel (and cake layer #2),
the ugly cake tasted amazing. The crisp beautiful layers were sweet and tangy
with sour cream, but dense enough to stand up to my imperfect caramel. It was
just moist enough and felt like heavy pound cake on the tongue, while the candy
coating was buttery, rich, and decadent with the aroma of browned sugar. Despite it all,
my unattractive cake was scrumptious filled with love, commitment, tears, sweat,
and dedication.
It’s the taste
that counts? Or is it the thought? Well, this caramel cake ended up being
pretty tasty.
Hope you all had
a sweet Father’s Day too!
RER
6.21.15
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| RER 6.23.15 |
