Without quite realizing what I was getting myself into, I jumped into preparation last Saturday night for the Sunday gathering's dessert and settled on a classic old-fashioned caramel cake. With excellent guidance from Jocelyn Delk Adams and her Grandbaby Cakes blog, the outcome was reasonably remarkable, with tender terrific layers of moist-crumbed cake and an authentic caramel as the glazed icing.
This was not caramel frosting...this was caramel: slow-simmered, long-cooked, gradually achieved authentic caramel, drippily spread once thickened over the waiting layers, oozing down the sides, sticky and sweet and seriously almost too much.
The accompanying ice cream was amazing, on its second appearance here at the Roediger House: dense, chewy, rich New England-style vanilla ice cream.
At present, there appears to be no available treatment for the resulting sugar comas.
"Real Deal Southern Caramel Cake," from Jocelyn Delk Adams of Grandbaby-Cakes.com. [Published 16 October 2022 / Updated 29 October 2022]
"Dense, Chewy, and Rich New England-Style Ice Cream," from Max Falkowitz, former senior features editor of SeriousEats.com. [Updated 28 February 2019]
No comments:
Post a Comment