Yet another attempt to practise making caramel. Sometimes I wonder why I bother practising when it is just sugar, which is not a big friend. It gets worse when the people who received the cake commented that it was too sweet. I had already reduced the sugar used in the cake and the caramel, let's just said it was a fraction of the original recipe.
Instead of making a big 10-inch cake, I made 3 loaves. I reduced sugar for the cake by one-quarter cup and made only half of the caramel. The syrup was then shared among the 3 loaves and it was still sweet for that friend. Guess her tolerance for sugar is way lower than mine, or have I began to accept more sugar now? :S The perils of baking, perhaps?
My brother, who also received one loaf, asked me to bake it some other fruit. I will bake him a Peach Upsidedown Cake, another day. Come tomorrow, I am committed to the community baking effort every other week. That would take away some weekend (home) baking time...
Instead of making a big 10-inch cake, I made 3 loaves. I reduced sugar for the cake by one-quarter cup and made only half of the caramel. The syrup was then shared among the 3 loaves and it was still sweet for that friend. Guess her tolerance for sugar is way lower than mine, or have I began to accept more sugar now? :S The perils of baking, perhaps?
My brother, who also received one loaf, asked me to bake it some other fruit. I will bake him a Peach Upsidedown Cake, another day. Come tomorrow, I am committed to the community baking effort every other week. That would take away some weekend (home) baking time...
2 comments:
This must be very tasty. Pineapple cake is something new for me. It looks really yummy!
Thanks Grace. Quite yummy, just skip the caramel layer and brush with apriot gel.
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