Hello everyone, it’s Leah today on the blog! I have taken over the blog to share my lovely visit to Chestnut Cottage earlier this week. I came to visit mostly for work related items, but that’s never the full story if you know how Kathy and I are together!
If you have followed the blog for a while, you will have heard about “Grandmother Crisp’s Caramel Cake”… and if you are new to the blog, you’re in for a treat! I have officially been given a ‘behind the scenes’ look at this treasured recipe featured in Kathryn’s book, The Collected Tabletop. It’s one of the most popular topics on the blog and there is constant feedback regarding this delightful cake… and if you’ve tasted it, you’ll know why! It is sinfully delicious!
So after a bit of begging, Kathy gave in to my request and taught me how to make this tedious dessert!
To begin, we creamed the butter, sugar and eggs together in the mixer. In a separate bowl, we combined the dry ingredients. It is important to add the dry ingredients alternately with the milk and vanilla to avoid clumps of batter.
As a young, rather inexperienced cook, this little book is a huge help! It certainly covers ‘the basics’ as well as the adventurous side of cooking (I usually steer clear of the latter, unlike my friend Kathy!).
This cake calls for ‘ribbon-like’ batter before it is considered ready to bake.
Then we poured the batter evenly into 3, 9″ greased cake pans…
Once our cakes finished baking, they must cool completely before starting the icing.
Now for the icing…
After we melt down the brown sugar, butter and salt, we pour in the evaporated milk and let it come to an easy boil for a strict 4 minutes.
Using the mixer, we added confectioner’s sugar and vanilla. You will start to see it turn lighter and caramelize a bit.
Once we got the desired consistency, we began to ice the cake! (starting in between each layer)
Icing around the edges is the tricky part but you have to just keep at it until the cake is fully covered. Be prepared to make a bit of a mess with the icing!
And voila! Grandmother Crisp’s Caramel Cake is finished! I left Chestnut Cottage feeling much less intimidated about making this cake on my own next time.
For the full recipe, check out this blog post HERE!