I was cleaning ice out of the freezer (over time - it had gone everywhere) Sunday morning and found two frozen white cakes. Not surprisingly - one was 6" and one was 8", but they were both white and that larger cake could easily be put in its 6" place. YEAH - I was in the mood for a slice of cake after dinner!
After being outside most of the day - I forged ahead. I got a little lazy (and tired) towards the end so it's not so pretty, but it apparently tasted good...
First of four layers. This one was filled with homemade caramel.
Layer #3 filled with caramel. Layer #2 and top were frosted with almond cream cheese frosting.
Is that caramel oozing from layer #1?! It's starting to get ugly...
"Dirty" iced and heading to the fridge to chill a bit before covering with almond cream cheese frosting.
And yes - that is caramel oozing out......
"Finished" - sort of. That clever band around the "middle" (I obviously was not thinking clearly - ha ha ha) was intended to keep caramel in place.... it really didn't work.
By the time it got to this point - I didn't want a piece of cake anymore...
The remains Monday morning... I guess someone - several of them actually - really didn't care how it looked!
I'll take that as a compliment...
Yum Im thinking I need to find something like that in my freezer! Wow it's amazing what you came up with from two different sizes of cake!
ReplyDeleteWow - Jeff, that is a nice looking cake! I'm impressed with your decorating! I've signed up for a "cake decorating 101" class at my local cake supply shop (supposed to start in the fall). That should cover the basics - looking forward to it. I'd love to get your almond buttercream recipe too - that sounds great. I love putting a thin layer of homemade caramel inbetween cake layers - gives it that "something extra" - glad everyone enjoyed it - it looks fantastic!
ReplyDeleteI would have finished the cake as well lol. Love, absolutely love the caramel oozing out. Yum!
ReplyDeleteI like your shells! Shells were actually my favourite to practise during class because I liked how they sort of go up and down. I've never actually frozen a cake with success. Maybe I'm doing it all wrong, but it always ends up really dense and dry!
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