You may recall in the recent past, I talked about a caramel dobos torte we made. While we didn’t end up being particularly thrilled with this cake, we did learn how to make caramel in the process. With this newfound skill, we decided it was time to put it to good use and make some homemade, caramel-y treats. But first, we needed to replicate our caramel. This proved to be more difficult than we expected, as caramel is still a rather tricky process despite having done it before. After three attempts, we finally had a brand new batch of caramel. Continue reading Bonus: The Duck’s Caramel Popping Corn
From time to time, Mother Duck and I enjoy baking new things. Well, to be more accurate, we don’t always enjoy the process of baking, but we certainly enjoy the results. One recent recipe we decided to try was a caramel dobos torte, a twelve-layered cake with caramel buttercream, the recipe for which came from British baker Mary Berry. Now there’s a nice name if there ever was one.
First of all, I’ll just tell you guys now that we had no intention of actually making twelve layers. That’s a bit too fancy for us. Though we had actually halved the recipe, no, we did not plan on making six layers, either. Rather, we were perfectly content with two layers because cake is cake, no matter how many layers it has. And yet, even now, we were getting ahead of ourselves because the first step of the recipe was creating homemade caramel. This is something we had never done before, and it felt like a monumental task indeed! Continue reading Fun and Confusion with Caramel