Quote: Speaking of which:
When I was a kid Mom always made my birthday cake with a hard caramel icing . I'm talking icing that would break off in chunks, like peanut brittle. Try as she might, DW can't come close. She thought it might have been an OOPS on Mom's part, but she repeated it year after year.
I'd like to have a recipe if any of you have one.
For caramel icing? Or for my fav birthday cake?
My grandma used to make these chocolate sheath cakes with a peanut butter fudge icing. I can't even describe the texture, but it was the one I always asked for. One year she mailed me one, because we had moved to Kentucky and Louisiana was far away.
Was the caramel like glass or creamier? I'm wondering in something like the texture of a praline would be close.
Definitely not what I'd call creamy, if creamy equates in any way to soft. As I recall, it had a bit of a gloss to it. Don't know that I've ever had pralines.
For caramel icing? Or for my fav birthday cake?
My grandma used to make these chocolate sheath cakes with a peanut butter fudge icing. I can't even describe the texture, but it was the one I always asked for. One year she mailed me one, because we had moved to Kentucky and Louisiana was far away.
Was the caramel like glass or creamier? I'm wondering in something like the texture of a praline would be close.
Definitely not what I'd call creamy, if creamy equates in any way to soft. As I recall, it had a bit of a gloss to it. Don't know that I've ever had pralines.
Low 60s and overcast. Very nice, except my feet are so cold.
It is just the opposite of me moving to Missouri from the northwest and running around in shorts in the thirties, and being ready to swim at seventy in the spring. Then having to live inside in the AC most of my first summer.
