Caramel Cake, filled with caramel frosting and drizzled with caramel sauce. Get your caramel fix here!
I love birthdays. My birthday. Your birthday. Family birthdays. Strangers’ birthdays. I love them all. A lot of people hate their birthday, so I think I try to combat all that ill-will and love everyone’s birthday whether they want me to or not.
This year, my roommate wasn’t super excited about her birthday, but I was! Because 1) As we’ve discussed, I love birthdays and 2) I knew I was making this Caramel Cake. It’s a caramel lover’s dream with homemade caramel sauce in the cake batter, frosting and drizzled on top.
It’s so good that I had a brief moment where I contemplated keeping it all for myself. It was brief, but it happened.
Caramel sauce a.k.a. one of the purest joys the pastry world has ever given us.
Today, we’re tackling caramel sauce. Velvety, smooth caramel sauce. Like whipped cream, it’s a few simple ingredients, a small turn of technique, and then sheer pastry bliss.
Crispy, crunchy caramel corn is what your sweet (and salty) tooth needs!
I used to work in a bakery where we made a lot of caramel corn, a lot of caramel corn. I wasn’t involved in the corn popping or the caramel cooking. No, I had the glamorous job of pulling the popcorn apart into individual pieces, by hand, just after it was coated in 250F caramel.
It was an intense task, but I have to say that the temporary loss of feeling in my fingertips was worth it. This crisp, sweet, and slightly salty caramel corn was insanely addictive. We even had to cover it with cling wrap to keep the staff from eating it all.