Filed under: TWD
I just finished making this. Its still so hot that I haven’t had a chance to taste the caramel. I have been so uber busy with the kids stuff, it has been a struggle to keep up with TWD. I am doing my best thought! Okay, the cake, the cake reeeeeaally sank in. Not a little crater, a HUGE crater. Not sure what the deal was, but I didnt want to bake it any longer because I didnt want it to dry out.
Caramel was easy, or so I thought. Followed the directions to a T, but when I scooped it onto the cake, there were huge sugar crystals that came up from the bottom of the pot. It was too late to strain it at that point.
Ah well. Not sure what I did wrong. I cut back on the amount of nuts because the kids do not like them. This way I can pick them off for them.
Thanks Tammy, Ive been wanting to make this for a long time now.
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Hope you liked it once you were able to taste it! Mine had the sugar crystals in it too. I thought I was doing so good…but it still tasted good to me!!!
Comment by Kim October 7, 2008 @ 2:29 pmHopefully you like it when you get the time to taste it. Hard when life is going a mile a minute
Comment by Caitlin October 7, 2008 @ 2:32 pmYou are doing so much that some things have to give. No shame in that. Take a vacay sister! You deserve it. {{HUGS}}
Comment by CB October 7, 2008 @ 2:39 pmClara @ iheartfood4thought
Craters = more caramel in every bite.
Comment by chocolatechic October 7, 2008 @ 3:10 pmWell did it taste good? Taste is more important than craters and screwy caramel.
Comment by Nikki October 7, 2008 @ 3:11 pmI think all our cakes had craters in them! thanks for making my pick :0)
Comment by Tammy October 7, 2008 @ 3:47 pmSo ar mine is the only one I’ve seen without a crater, and I think that’s because I baked it in a loaf pan. Yours is cute!
Comment by lemontartlet October 7, 2008 @ 8:05 pmI think a Zen-like state of mind is required for making caramel. You need to give it time to do its thing and don’t even think about walking away for just a quick second! I had a sunken middle as well, but to me that just means I get to trim the high spots off and have cake snacks.
Comment by Carol Peterman October 7, 2008 @ 8:13 pmMy cake had a huge crater too. Luckily, the caramel kind of disguised it. Hope you like it when you try it!
Comment by Tracey October 7, 2008 @ 9:51 pmA sunken middle just makes for an ultra-fun caramel volcano cake! KERSPLOW!
Comment by Mike October 7, 2008 @ 10:48 pmI have made this before too. I think caramel for me is either a winner or not. I have never been able to master caramel.
Comment by Gigi October 8, 2008 @ 2:07 amMy cake also had a crater, even the mini bundts… But it still tasted great!
Comment by Marthe October 8, 2008 @ 6:24 amWell, I over-baked my cake and it still had a crater, so go figure? Not my favorite recipe, but I was glad to have finally gotten a successful caramel under my belt.
Comment by Mari October 8, 2008 @ 5:23 pmYour cake looks delicious
That’s the nice thing about the caramel….it covers all 
Comment by Rigby October 8, 2008 @ 6:40 pmHmmmm, craters on the cake? Fill it with caramel!
Comment by Jules October 9, 2008 @ 10:45 amYou know, I had an enormous crater and I turned the cake over so the underside was on the top. It sank slightly, but worked fine. And for the caramel, I added a small squeeze of lime juice which helps prevents the crystals from forming. Nevertheless, I am certain your cake tasted DELICIOUS! Great job despite all of the things you are juggling!
Comment by Gretchen Noelle October 9, 2008 @ 12:53 pmOh, too bad! I had a crater cake too. Better luck next week!
Comment by Barbara October 9, 2008 @ 6:11 pmI think the crater is a feature to hold the caramel!!
Comment by Shari October 11, 2008 @ 11:02 ami had a pretty huge crater too…and some small sugar crystals in my caramel but warming it back up slightly on the stove seemed to do the trick.
Comment by Jaime October 12, 2008 @ 10:20 pm