I got home from work today just after 5:00. I snagged a couple of vegan Buffalo wings and went to work on this cake. Here I am five hours later with a completed cake. I don’t think we had dinner. Definitely not on Rose’s quick and easy list! This will be a short post, probably less than 300 words and therefore, terrible for SEO. The hour is late, and I want to be at my best tomorrow as I’m learning the ropes.
Several of of my fellow Alpha Bakers have commented that they wished this 3 inch high cake was a layer cake to get more of the yummy caramel whipped cream. So that’s what I did, and I think it was a good call. I baked in two 9 inch cake pans with the sides lined inside with parchment and outside with insulating strips. They were in the oven for 25-30 minutes. After cooling, I gently removed them from my regular cake pans, not the prescribed springform pan. Both layers came out without sticking or tearing.
The lighter than air cakes were frosted with ganache and topped with a “burnt” caramel (and I stopped 5 degrees before the temperature given temperature, but I was using an old fashioned candy thermometer. ) I put the ganache in the freezer and the caramel in an ice bath to speed up their cooling times. So be sure to give yourselves plenty of time for this yummy project.
Ed loved the cake, but felt a little tricked at first. Given the appearance, he wasn’t expecting a chiffon cake. I’m taking the rest to the office tomorrow. We’ll see what my coworkers think of it.
Barely, 200 words!
Thanks for reading and good night! Dobranoc!
As an Alpha Baker I don’t post Rose’s recipes on my blog, unlike other blog posts. But you can order The Baking Bible from Amazon like I did.