Banana Toffee Crunch Ice cream

When I,  like most people have a lot of ripe bananas, I make banana bread. But even after I made banana bread I still had several bananas left. So I started searching through my cook books and found this recipe in The Perfect Scoop. After I tasted the base I was in love. It had a strong roasted banana flavor and it wasn’t too sweet. And if you have ever mad ice cream before, you know that once the ice cream is churned it lessens the intensity of the flavor; which is just what I had planned on.

However once I churned it I realized that it had hardly changed all and to top it off it was too rich for my taste. Meaning I had some really strong banana ice cream, which wasn’t really what I had been looking for. I decided to give it a chance and see what it tasted like in a day. The next day it was just as strong and I realized it needed some crunch. So I decided to melt it down and mix in vanilla ice cream base and add homemade toffee pieces. The results were amazing. The ice cream had a nice amount of banana flavor but it wasn’t over whelming and the pieces of toffee added crunch as well as a little bit of chocolate. Listed below are the recipes for the roasted banana ice cream, altered vanilla base, and homemade toffee. I didn’t combine the two ice cream base recipes because they are made differently.


Roasted Banana Ice Cream

Makes about 1 Quart


3 medium-sized ripe bananas, peeled

1/3 cup packed light brown sugar

1 tbsp butter, salted or unsalted, cut into small pieces

1 1/2 cups whole milk

2 tbsp granulated sugar

1/2 tsp vanilla extract

1 1/2 freshly squeezed lemon juice

1/4 tsp course salt


  1. Preheat oven to 400 degrees.
  2. Slice the bananas into 1/2 in pieces and toss them with the brown sugar and butter in a 2 quart baking dish. Bake for 40 minutes (stirring half way through baking) until the bananas are browned and cooked through.
  3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth.
  4. Chill the mixture throughly in the refrigerator, then freeze in your ice cream maker. Or mix with the following Vanilla ice cream base, and mix to your ice cream maker. Once churned, hand fold in broken up pieces of toffee. They should be small pieces, about the size of a dime, if not smaller.

I removed the vanilla bean from this recipe


Vanilla Ice Cream

Makes about 1 quart


1 cup whole milk

3/4 cup sugar

2 cups heavy cream

pinch of salt

6 large egg yolks

3/4 tsp vanilla extract


  1. Heat the milk, sugar, 1 cup of the cream, and salt in a medium sauce pan over medium heat until the sugar is dissolved. Take milk mixture off the heat and allow to cool for 30 min.
  2. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan.
  3. Stir the mixture over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  4. Pour the custard through the strainer and stir it into the cream, and add the vanilla extract, and stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator. Then churn the base in an ice cream maker. Or mix with the roasted banana ice cream base, and then churn in an ice cream maker. Once churned, hand fold in broken up pieces of toffee. They should be small pieces, about the size of a dime, if not smaller.



Makes 2 cups


1 tbsp water

4 tbsp butter, salted or unsalted, cut into pieces

1/2 cup granulated sugar

2 tbsp packed light brown sugar

1/8 tsp baking soda

1/2 tsp vanilla extract

1/2 cup chocolate chips or 3 oz bittersweet or semisweet chocolate, chopped


  1. Create an outline of 8 in circle on a parchment lined baking sheet. I use a cake pan to make the outline.
  2. Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, a brown sugar, mixing them together. Have baking soda and vanilla measured and ready.
  3. Cook the mixture over medium heat, stirring as little as possible. (you may need to tilt the pan to get an accurate read on your thermometer. When the mixture reaches 300 degrees, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t over-stir.
  4. Right away, pour the hot toffee mixture and spread to cover the circle.
  5. Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer. If you’d like sprinkle the chocolate with finishing salt or with coarse salt. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

Storage: The toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.

Oatmeal Banana Bread with Streusel Topping

Banana bread

For the most part when I make banana bread I usually make your garden variety banana bread. With the exception of the crunchy banana bread recipe of course. But this time I wanted to branch out a bit, well as much as you can while only using ingredients you already have. Because I don’t have a job yet. So thankfully this recipe, and the banana toffee crunch ice cream I am posting later can be made using ingredients you already have.

For this recipe I combined parts from two different recipes: the streusel from a recipe I found on Greatist and a banana bread recipe from babble.

Oatmeal banana bread right out of the oven

Oatmeal Banana Bread with Streusel

Makes 1 loaf

Streusel Topping


1/4 cup oats

1/2 teaspoon cinnamon

1 tablespoon brown sugar

1 tablespoon melted butter


  1. In a small bowl mix above ingredients together until combined. Set aside

Oatmeal banana Bread


4 very ripe bananas
3/4 cup packed brown sugar
1/4 cup canola or other vegetable oil
2 large eggs
1 tsp. vanilla
1 1/2 cups AP flour
1/2 cup old fashion oats
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt


  1. Preheat the oven to 350°F. Butter 1 loaf pan.
  2. In a large bowl, mash the bananas, don’t worry about getting all of the lumps out, just make sure they are on the small side, like cottage cheese.
  3. Add sugar, oil, eggs and vanilla and mix until combined.
  4. In a separate bowl mix the flour, oats, cinnamon, baking soda and salt until combined
  5. Add flour mixture to wet ingredients and mix until just combined.
  6. Pour into loaf pan. Sprinkle streusel on top and bake for approx 50 minutes, until golden and cracked on top and an inserted toothpick comes out clean.

Creme Brulee

Creme brulee is one of the quintessential restaurant desserts. You’ll find it in just about any restaurant you go to, yet it still has a reputation that oozes class. It is silky smooth custard covered in caramelized sugar. You can’t get better than that. Sounds hard to make right?


You couldn’t be further from the truth and it is inexpensive to boot! The sad part is most restaurants’ creme brulee ranges from bad to down right inedible. In all of my years of eating dessert I have yet to taste a lusciously creamy (you can’t forget flavorful) creme brulee with the perfect amount of caramelized sugar on top that creates that wonderful *crack* sound when you take the first spoonful.

Once I found this recipe (which I found in a publication of Cooks magazine) I actually stopped eating creme brulee in restaurants because I was tired of paying so much for a dessert that I could make for pennies on the dollar and I knew would be impeccable. The following recipe is actually less than a dollar per serving, and is quite a show stopper. My parents have told me on numerous occasions that I have “spoiled them” and whenever they brave trying creme brulee at a new restaurant, it never compares.

I mean and who doesn’t like playing with a little fire now and again? It’s honestly my favorite part of making this lovely dessert…well besides eating it of course.


To serve this dessert you will either need a blow torch or to use the broil setting on your oven. I personally don’t trust my oven to do an even job of caramelizing, so I have never tried this method. You can purchase a little torch at most stores that sell kitchen gadgets. However I would recommend purchasing a real blow torch from your local hard ware store. The last time I bought one, the propane canister cost about $5 and the head (the part the flame comes out of) cost around $15, and they last a long time. I have had mine for two years and I use it several times a year and I am maybe a 1/3 of the way the way through the container. Invest in one that self ignites, trust me it will save you time and effort.

Creme Brulee

Creme Brulee

Serves 8-10


4 cups chilled heavy cream.

2/3 cup granulated sugar

pinch salt

1 vanilla bean, halved lengthwise

12 large egg yolks

8-12 tsps cane sugar


  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  2. Combine 2 cups cream, sugar, and salt in a medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to a boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
  3. Meanwhile, place a kitchen towel in the bottom of a large baking dish or roasting pan and arrange *8-10 4-5 oz ramekins (or shallow fluted dishes) on *towel. Bring a kettle or large saucepan of water to boil over high heat.
  4. After cream has steeped, stir in remaining 2 cups of cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined. Add remaining cream and whisk until evenly colored and throughly combined. Strain through a fine mesh strainer into a 2-qt measuring cup, or a pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
  5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into the ramekins, until water reaches 2/3 the height of ramekins. Bake until centers are just *barely set and are no longer sloshy and a digital instant-read thermometer inserted in the centers registers 170-175 degrees, 30 35 minutes (25-30 minutes for shallow fluted dishes). Begin checking temperatures about 5 minutes before recommended time.
  6. *Transfer ramekins to a wire rack to cool to room temperature, about 2 hrs. Set ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hrs or up to 4 days.
  7. Uncover ramekins; if condensation has formed on the custards, place a paper towel on surface to soak up moisture. Sprinkle each with about 1 tsp *cane sugar; tilt and tap ramekins for even coverage. Ignite torch and caramelize the sugar. I recommend (if you can handle it) holding the ramekin at a 45 degree angle and slowly rotating it in your hand while you are caramelizing the sugar. It will help the sugar melt more evenly. If you are afraid to hold the ramekin while you are caramelizing the sugar you can put it on a lazy susan and slowly turn it. If you are using a real blow torch keep the flame approx 8-10in away from the surface.  This will allow you to evenly caramelize the sugar without getting burnt spots. If you are using a little torch keep the flame approx 1-4in away from the surface. I recommend to serve *immediately. However they may be kept refrigerated for up to 30 minutes uncovered.


Tea infused creme brulee-(you can use any kind of tea you’d like, I prefer chai or green tea)

  • Knot together the strings of 10 tea bags. Follow the recipe above, substituting tea bags for vanilla bean; after steeping, squeeze bags to extract all the liquid. Whisk 1 tsp vanilla extract into yolks in step 4 before adding cream.

Add fresh fruit or a layer of chocolate

  • Follow the recipe above; but before pouring the custard into the ramekins put fresh fruit in the bottom such as raspberries, sliced strawberries, blueberries, or blackberries. Or you could put pieces of chocolate down. I would recommend melting it a bit so they don’t float. Yum!

Tips and Tricks

  1. I say 8-10 because it depends on how full you fill them. I can get 10 portions out of this recipe, however if you are looking for hardier portions just fill 8 ramekins. Try to make the ramekins as level as possible; it will help to prevent spilling and improve the presentation.
  2. I consider it a firm giggle like jello.
  3. I use tongs with rubber bands wrapped around the pinchers.
  4. I think it melts better than beet sugar. I recommend serving immediately because I love eating the two different temperatures. Warm from the caramelizing process and cold from it being recently refrigerated.

Crunchy Banana Bread

Mmm… I forgot how good banana bread smells when it is cooking.

I follow a few other baking blogs… ok, I mostly only follow baking blogs but one of my favorites is Smitten Kitchen.

Which is where I got this recipe for Crackly Banana Bread.

I made a few minor revisions based on the loaf I made. But I love the interesting texture created by the addition of the millet. I don’t really think it crackles. The millet adds an unusual crunch. Sort of like adding sprinkles or nerds to ice cream.

Crackly Banana Bread


3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
1/3 cup (65 grams) light brown sugar
1/3 cup (80 ml) maple syrup (less for less sweetness, of course)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 grams) baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 cups (180 grams) whole-wheat flour
1/4 cup (50 grams) uncooked millet


  1. Preheat your oven to 350°F and butter a 9×5-inch loaf pan.
  2. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain.
  3. Whisk in egg, then oil, brown sugar, syrup and vanilla extract.
  4. Sprinkle baking soda, salt, cinnamon, nutmeg over mixture and stir until combined.
  5. Stir in flour until just combined, then millet.
  6. Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

Hi, Everybody! An update on my life (so far) in 2013

Holy Geez it has been a long time since I have posted! And a lot has changed, but I’ll just give you the highlights.

I stopped writing, and started reading a lot more, and I picked up knitting again.

I quit my job in mid April. No, I don’t have a job lined up. I really just felt that it was time to do something new, and after two years in the cupcake business I was really ready for a change. And knowing my self I wouldn’t commit to finding something new while I still had a safety net. Plus I hadn’t been on a vacation in over two years.

I went to visit my dad and step mom in Vacaville, CA. It’s Vac pronounced like the vac in vacuum. I had a great time visiting them and I also got to see some of Fairfield (which is where one of the Jelly Bean Factories is), San Fransisco, and visit a winery that makes champagne in the Napa Valley.

Jelly Belly Factory

Golden Gate Bridge

Where I got to taste a $95 bottle of sparkling wine!

Where I got to taste a $95 bottle of sparkling wine! It was so beautiful there!

Right now I am working on finding a new job and enjoying my time off.

Oh and here are a bunch of pictures of things I have made between the last time you heard from me and now, enjoy!

Stay tuned for my next post about my favorite creme brulee recipe. I challenge you to find a better recipe.

Update on what I’ve been up to lately


These are some of the things I have been up to at work lately.

Coach cupcake for Katie. It was for her graduation and she loves coach. It also says congrats Katie on the side.

A co-worker asked for this drawing, it is supposed to be an inside joke. It was nice for once to draw something that was meant to be sketchy and rough rather than a logo, or a line drawing that needs to be precise.

Fun, simple rocket-ships for a little boys birthday.

Sorry the picture is blurry. These are supposed to be pointe shoes. Not ballerina shoes, as per the instructions.

We almost got to do the facebook like button for a local company party. But this was the best that I could come up with and it just wasn’t good enough.

Crystal’s going away treat! It’s half a cupcake on an ice cream galoree-o. So tasty!

My friend Selina loves Hello Kitty and is also an amazing chef. So I made this for her going away party. I think I have finally conquered her face shape.

The Wedding

 So here it is my first wedding cake!

Sorry this is so so sooooo late! I took a little break from baking, I think I got a little burnt out. But then work got really crazy and the n I really didn’t feel like baking after working 45hr weeks. But I have gotten to do some fun things at work recently so I will post those soon!

Bottom tier:

Vanilla cake with raspberry filling

Middle tier:

chocolate cake with caramel buttercream filling

Top tier:

Red velvet with cream cheese filling

I iced the whole cake in vanilla buttercream.

Over all I am pretty happy with it and it received lots of woo’s and ahhh’s but being the perfectionist that I am there are a lot of things that I would change for the next time I make a cake.

Blackberry Swirl Ice Cream

Last week my friend Krystal mentioned that she was going to make ice cream on her day off. You should check out her blog The Dessert Shop if you have some time. I thought ice cream sounded like a great idea considering it is supposed to get in the hundreds this weekend, Yikes! And it’s a good reason to finally use my The Perfect Scoop cook book by David Lebovitz.

So after flipping through the book and a trip to the farmers market I decided on Blackberry swirl ice cream. I really like this recipe because the blackberries are crushed and rustically swirled into the vanilla ice cream creating a refreshingly bright tasting ice cream. It’s like topping vanilla ice cream with fresh crushed berries.

Blackberry Swirl Ice Cream

Makes about 1 1/2 quarts

Ice Cream

1 cup whole milk

2/3 sugar

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/2 tsp vanilla extract

Blackberry swirl

1 1/2 cups blackberries, fresh or frozen

3 tbsp sugar

1 tbsp *Vodka

1 tsp Lemon juice


  1. To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
  2. Pour the cream into a large bowl and set a mesh strainer over the top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and over and ice bath stir until cool. Chill thoroughly in the refrigerator.
  5. An hour or so before churning the ice cream, make the blackberry swirl by mashing the blackberries together with the sugar, vodka, and lemon juice with a fork (if using frozen blackberries, let them thaw a bit first) until they are juicy but with nice-sized chunks of blackberries remaining. Chill until ready to use.
  6. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled blackberry swirl mixture.


Raspberry-Remove the lemon juice from the swirl ingredients.

Tips and Tricks

  1. The vodka is to prevent the swirl from freezing solid. Just like when you put vodka or other hard alcohols in the freezer, adding vodka to the swirl will improve the mouth feel and make it easier to scoop.

Chocolate Cake with Caramel buttercream

I really love the combo of chocolate and caramel, especially these recipes.

I took the cake out of my apartment to take pictures of it and was immediately mobbed by every kid within eyesight. Of course they all begged me for a piece. And I gave in, I mean who can resist a bunch of kids who <3 cake.

They loved it!!!

I think I made some new friends!

And they have signed me up to make all of their birthday cakes, whether I or their parents want me too. Now whenever I see them they tell me what kind of cake they want for their birthday, and guess what, it’s different every time.

I used Hershey’s chocolate cake recipe but I changed a couple of things: I used buttermilk instead of milk and I used coffee instead of boiling water.

If you are going to use milk instead of buttermilk I would recommend using whole milk not 2%. I like using coffee instead of boiling water because coffee enhances the chocolate flavor of the cake without making it taste like a mocha. It really makes a big difference.

Hershey’s Chocolate Cake recipe

Makes 1 8 in cake


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup hot coffee


  1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
  3. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Swiss Caramel Buttercream

Makes enough to frost and decorate 1 8 in cake.
Make the caramel sauce at least 1 hr before adding  the buttercream.


5 large egg whites
pinch salt
1 cup plus 2 tbsp sugar
1 pound (4 sticks) room temp unsalted butter, cut into tbsp
 1/2 tsp vanilla extract
1/2 tsp lemon juice (makes caramel brighter)
1/4 salt
*caramel sauce recipe


  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water (water should be able to touch the bottom of the bowl), and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth. (kind of like snot, gross I know but still)
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined. Mix in caramel sauce.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

If you are like me and never remember to set out your buttercream a head of time, you can soften a portion (less than a third) in the microwave and add it back in as you re-whip the buttercream. Re-whip using the whisk attachment not the paddle attachment.

I know there is a lot to this caramel recipe but I tried to make it as idiot proof as possible. In theory anyone should be able to make it and not crystallize or burn it. Oh and keep in mind the temp range I listed is just the level of darkness that I like. Caramel temps range from 320- 350 degrees.

Caramel Sauce

For my caramel buttercream I used 1 1/2 times this recipe. But add as much or as little caramel as you’d like.

You can dbl this recipe


1 cup sugar
1 tablespoon corn syrup (dark or light)
1/4 cup water
1/2 cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt

*1/8 tsp lemon juice (optional)

*1 tsp vanilla (optional)


  1.  In a *clean heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, lemon juice, and water until the sugar is completely moistened. It should look like wet sand. If you got any sugar on the sides of the pan while stirring either use your fingers or a very clean pastry brush dipped in hot water to “wash” down the sides. You don’t want any sugar on the sides. Warm your cream and have an oven mitt near by because you wont have time to do it once your caramel gets close to temp/the darkness you like.
  2. At this point you can do one of two things: You can put your candy thermometer into the pot and cook on medium heat, *stirring or swirling the pot occasionally until the sugar dissolves and is completely clear. Or you can put a *lid on your sugar mixture and cook on medium heat until the sugar mixture is dissolved and completely clear. Stir or swirl occasionally. Once clear put in your candy thermometer.
  3. Once sugar mixture is clear, allow it to boil undisturbed until it starts to darken, *swirl the pot every once in a while. The caramel will be done at about 340-342 degrees fahrenheit (I find it easier to watch the caramel temp in celsius; so it should be 172-174 degrees celsius). It may take a while at first but trust me, the last 10 degrees happens fast! Immediately remove it from the heat and slowly and carefully whisk in the warm cream into the caramel. It will bubble up furiously. This is where I use the oven mitt. I have gotten many a steam burn from making caramel.
  4. Lightly whisk the mixture until smooth. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter, salt and vanilla.
  5. Allow caramel to cool completely before adding to buttercream. It should also be *stirred or emersion blended before adding.

Tips and tricks

  1. When I say clean I mean really clean. You don’t want anything that could come loose and cause crystallization. In fact everything you are putting in the caramel should be very clean. Caramel doesn’t start to darken or turn into caramel until all of the liquid has evaporated out of the sugar mixture. So technically you can make caramel without water, you just have to know what you are doing. Corn syrup is an invert sugar meaning it will resist crystallization. Lemon juice (in small amounts) will also help prevent crystallization.
  2. Too much stirring can sometimes cause crystallization, so I prefer a gentle swirl. If you do stir occasionally keep your spoon in a cup or bowl of hot water so that you don’t introduce crystals. The reason for putting the lid on is because as the sugar mixture warms up, water will condensate on the lid and wash away any potential crystals that form.
  3. Swirl more often than you did before. If you don’t swirl the pot, one spot may get too dark. If one area of the caramel burns then all of it will be burnt. Ie. the darkest spot in your caramel is the color your caramel will end up being.
  4. I have noticed the caramel sauce has a tendency to separate as it cools but once it is re-mixed it wont happen again.

Bonus Post!

Hello, everyone!

I hope you are enjoying this lovely Saturday. I just wanted to take the time to show you some of my recent work. I was super excited when I found out that I would get to draw Mario Brothers cupcakes today. Definitely not my best work but I think you can tell who they are


Oh and a couple of weeks ago I got to draw a camcorder cake! Totally weird request, but I was glad to do it.

Here is a pic of the wedding cake topper I did for one of the weddings I iced at work. My co-worker sent me a pic when she set up the wedding. So sweet of her!

In other news stay tuned for next weeks post Chocolate cake with caramel buttercream frosting. I can’t wait to share it with you.