Karmel Cake (page 31)

Karmel 05 Cake (page 31) – texan muffin take

1/3 of the cake batter from ROSE’S heavenly CAKES: Karmel Cake (page 31) baked on a large silicone muffin pan, an enormous texan muffin size, rose shape! note the characteristic “uneven browning” of butter cakes baked on larger silicone pans.  for the rose patter, i must admit the extra browning on the petal tips looks [...]

Karmel 04 Cake (page 31) – taken by a fluted tube pan

ROSE’S heavenly CAKES: Karmel Cake (page 31) is a moist and deep golden butter cake, with brown sugar caramel sauce mixed in the batter.  i take it on a fluted tube pan! my favorite fluted tube pan is the wilton dimensions cascade pan.  for this cake, i fill the pan only 1/3 full.  use the [...]

Karmel 03 Cake (page 31) – the dry ingredients

here is my review on the dry ingredients for ROSE’S heavenly CAKES: Karmel Cake (page 31): high quality light muscovado right brown sugar: bleached all purpose flour, measured by weight directly on the mixer’s bowl, sifting not necessary: baking powder, aluminum free, measured by volume with accurate measuring spoons (do you know most measuring spoon [...]

Karmel 02 Cake (page 31) – the truth about brown sugar.

brown sugar has health benefits, but don’t be fooled by plain refined white sugar colored brown!  in preparation for ROSE’S heavenly CAKES: Karmel Cake (page 31), i am sourcing real brown sugar. i am delighted to announce that i am part of Topics for The New York Times.  for one, i have to work with [...]

Karmel 01 Cake (page 31) – muscovado light brown sugar

i can hardly wait to take this cake, as suggested with muscovado light brown sugar from the island of mauritus, for ROSE’S heavenly CAKES: Karmel Cake (page 31). what should i take with the rest of the sugars?

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