the cake recipes look wonderful love this page
Layer cakes originated in the South, and with their over-the-top grandeur and unapologetic sweetness, they're inexorably linked to the culture. The drama, excitement and praise - they all speak to the South.
Credit: Todd Coleman
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Caramel CakeThe recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.See the recipe for Caramel Cake » Back to Sweet Southern Dreams » |
Comments (7)
Help! I made this cake over the weekend but the icing did not turn out! I found a different icing recipe that I now adore but anyone else having trouble with this icing? Any tips? Thanks!!!
(That is for the RED VELVET, btw)
I made the lemon cake for an early spring dinner party and was very disappointed. The icing was delicious, as was the flavor of the cake. The texture of the cake, however, was crumbly and dry, even though it was not overbaked. Although I used teflon coated cake pans, which I then buttered and floured, one half of the cake stuck to the pan and finally broke apart, which resulted in three, rather than four layers. The deliciuos icing and attractive appearance of this cake really call for a moister, softer and more delicious cake. I would not make it again.
I made the coconut cake tonight with mixed results. The cake itself turned out perfect, moist and delicious with an incredible vanilla flavour as yellow cake should have. The icing however is a different story. Took 3 times and still did not turn out properly. Once I pour the sugar syrup into the meringue it goes thin and never really turns into frosting rather just a thin sad sweet mess. The last time i left it on high for literally 12 minutes and while it did thicken up a bit was still quite thin. WHAT DO I DO? I'm not at any high elevation so it cant be that. HELP!?!?
I made the walnut spice cake this weekend and it was an utter disaster. The cake itself had an awful texture. The icing took twice as long to cook as the recipe said it would and still turned out very thin and pretty much unusable. Given the other comments here, I wonder if Saveur even tested these recipes in their kitchens. I won't be wasting my time on any of the other cakes.
I have made the lemon cake multiple times and also the coconut cake. Each time with perfect results. Both cakes were outstanding.
