Photos Of My Caramel & Coffee Layer Cake

As-Salaamu Alaykum,

We all make mistakes now and then and here is just one of my many.

Caramel, no matter how many times you make it you take your eye off the ball and think oh i've simmered it for as long as the recipe stated it will thicken more whilst it cools in the fridge WRONG if it's not thick now it won't be after 2 hours in the fridge!

This time i used an unusual recipe that called for evaporated milk, i've used condensed milk before to make a caramel back in my school days when i made millionaires shortbread but never evaporated and here's why - it takes what seems like forever to thicken. Next time i make this particular caramel i plan to use my trusted sugar thermometer in sha Allah it's never failed me yet.

So when you make caramel buttercream with thin caramel guess what happens, it tastes like butter not caramel! 

The coffee flavoured cake still tasted real good but to enjoy it i had to scrape a ton of butter buttercream off the surface first.

Unlike me, when you follow astral's recipe ( use a sugar/candy thermometer for the caramel or at least wait until it's thick / how you perceive caramel to be) i'm optimistic you will get a delicious tasting cake inside and out! (if your not big on frosting half the frosting recipe to fill and top the cake)

UPDATE:  buttercream tastes less butter and more caramel a day later, the flavours get chance to meld together and you get a nice contrast of bitter coffee and sweet sweet caramel. I would still cut down on the frosting next time or only serve this cake in very small portions.