Long time no post! I'm still here and rarely cookin' anything blog-worthy since my kids never eat what I make...with the exception of cheese burgers, chicken nuggets, PB sandwiches, pizza...and I can't really think of anything else they will both eat. Not kidding.
I finally made this cake! I'm so glad Jeff's birthday gave me an excuse.
I am happy to say that I mastered the frosting! Okay, so I failed miserably the first time and had outstanding success the 2nd. Here are my secrets:
1. Use a narrower pot. I don't know why this made such a huge difference, but I reduced the 1st batch for 30 minutes and the 2nd batch in the narrower sauce pan reduced much better.
2. Don't bother trying to mix it to cool it. I think this is a silly way to let something cool. Sure it might cool a bit faster, but don't waste precious energy...just let the reduction sit for an hour or 2 until it is room temperature with absolutely no warmth.
3. Do not use soft, but cool butter. Use the butter straight out of the fridge and cut it into cubes. This is the only way I use butter anymore. It makes my cookies much softer. If you let butter get too soft it is going to separate and never return to its original form.
4. In addition to the above changes I also replaced some of the milk with some heavy cream. However, I don't think it is necessary if you use the method I've said.
I can't wait to eat this cake!!!! I had to blog about it now cause otherwise it would never happen.
The end product. I used Oreo Thin Crisps to make little sanwiches and they were perfect.
Squint your eyes to get past the slight blur, but there is a little of both batches in this bowl. The failure on the bottom right and remnants of the success around the bowl. I had to use a bit of the bad batch since I only made 1/2 a batch the 2nd time. You can definitely taste the difference, but it will be okay. Certainly didn't have another 3 hours to make it again.