Martha Mondays is back and we’ve retooled it a bit. We’ll now be making a recipe the first Monday of each month and it will be a somewhat challenging or interesting recipe. We welcome new members, so if you would like to participate let me know.
You make this on a jelly roll pan, then cut it in half and layer it with the buttercream frosting. I found it a bit hard to maneuver around. The cake was too big for any platter I had and it wanted to break when I lifted it. I ended up using a cutting board to transfer it and to serve it.
I also had some trouble with the frosting. Mine was pretty runny. I should have refrigerated it before I tried to assemble it. I eventually got it together and we enjoyed this cake very much! The cake is moist and delicious. The frosting has WAY too much butter in it (a whole pound) and I thought it was a bit light on the caramel flavor, but it was still good. I did not make little spiderwebs on the top like you are supposed to: cake decorating is just not my thing. I liked this cake a lot though and would probably make it again with a different icing, and in a different pan.
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