It was gooey, and sticky and caramel-y. What more can you ask for after a 2-day baking project.Read More
This cake was never going to be made. I was to busy this past weekend, I was hosting my annual Hot Chocolate Party for my girlfriend and I was cooking up a storm and figure that Hot Chocolate + Chocolate cake was NOT a match made in heaven, so I put it on my list to skip it.
But then on Monday, actually late Sunday, the posts from my fellow bakers started to trickle in and words like “light as a feather and as soft as a whisper”, “EPIC”, “Everything a cake should be”, “the caramel whip cream is to die for”…were written all over the place, and the praises continue in our Baker Facebook group, where it seem this cake was the talk of the town. I was sucked in and posted that I was on my way to the kitchen to see if this cake was going to be the belle of the ball in Casa P.
You would think that after almost a year of baking with Heavenly Cake bakers I would be prepared for any issues that baking and frosting a cake can throw at me. I was wrong; because the baking gods continue to keep me humble by once in a while just hurling a tiny-itsy bitty curve ball that will explode into a curse fest in my kitchen.
It all started when I took a peek at last month’s issue of Saveur magazine and saw they were featuring southern cakes.
Oh my heart did a happy dance when I opened my mailbox and totally skipped everything to read the article and see the pretty cake pictures. I’m a huge fan of homemade cakes;the ones that are passed down from generation to generation. Yes, I do appreciate the fancy cakes. But, the homemade ones hold my heart.
So when I hosted a “Chica Brunch” at my house a couple of weeks ago, and one of the guests was celebrating her birthday, I decided to surprise her with a small cake. Since I knew she had the same love affair with caramel as me, there really was no choice but to make the cake in the article.