My last post was more about the feels inspired by the Back in the Day Bakery’s Caramel Cake with Salted Caramel Frosting than the actual process of making it, which itself was a doozy. An involved and kinda painful but ohhh so fun doozy. Also, attempting to make a cake from scratch, by yourself, and documenting it with a camera and note taking, by yourself, adds a whole new degree of difficulty and danger.
The recipe comes from the Back in the Day Bakery Made with Love cook book by Cheryl Day and Griffith Day. You can order the book here and you can find the recipe here. But you should just do yourself a favor, and order the book. It’s full of happiness.
And without further ado, here are some behind the scenes shots!
Haha, the caramel. I read the recipe over and over, wondering how I’d get caramel just from melting sugar. After a few minutes on the stove, I was still pushing sugar around. And then, out of nowhere, it started to melt into a clear liquid.
And the more sugar I added, the darker the liquid got. By George, it became caramel.
It was a slow, careful process, as I had to stir it constantly, add a little bit more sugar each time, and not take my eyes off of it. I felt like a scientist.
After all the sugar melted, I followed the recipe and took it off the heat, and immediately, but slowly, added the cream. And I thought the caramel was going to explode! It instantly reared up, all the caramel seized and it smelled like someone had a wet dairy fart in the kitchen. Something tells me that my definition of “room temperature” cream and science’s definition of “room temperature” cream are different.
I’d have a picture of the 40 minutes me stirring/whisking/swearing at the caramel, trying to get it to melt back down, but I decided to spare the internet. This where I burned my fingers, made a huge mess, and started to wonder if it was too late to just buy an ice cream cake.
Around 9 PM, I realized both cake pans wouldn’t fit into the oven at the same time. I thought,
“I’ll just bake one at a time.”
“but that will take too long.”
“I can bake one on top of the other!”
“But then one layer will bake faster than the other.”
“But they’ll be done! And I can go to bed!”
So I baked both layers at the same time, and the layer on the bottom rack, as predicted, baked faster. And maybe too much.
But the other layer turned out great!
The funny part is, I ended up talking to my mom for about an hour while the cakes baked. It took about 25 minutes to cook each layer, so I could have just baked them one at a time, and I would have stayed up the same amount of time. Ah well. My entire life is a rush to get to bed.
The next day, I started the frosting.
I just realized that I forgot to sprinkle the cake with flaky sea salt. Sheeew. At least there was sea salt in the frosting.
So there you have it! Baking fun with the almost competent baker.
Give it a whirl!
2 thoughts on “Caramel Cake: Behind the scenes”
Helloooooo Jamie Oliver was the Naked Chef!!
And now he’s the over saturated chef!