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we're re-starting the CCCC please join us! - Page 3

post #31 of 84
Thread Starter 
Hello.............? Anyone...........? I feel so lonely, just wondering if anyone had a chance to make the cupcakes.

Big sigh............i'll continue to try and be patient. Its not often I have free time on my hands......bare with me. icon_razz.gif
post #32 of 84
LOL ....Sorry Not yet ..no time for any "extra " baking ...
post #33 of 84
JessDesserts - this recipe sounds wonderful, but I'm a bit nervous about making the caramel. Do you think the cupcake is just as good without the filling? I realize this is about the sweet salt thing, but I was wondering if the cupcake/frosting is just as good without the filling? Thanks.
post #34 of 84
yay! sounds fantastic icon_smile.gif
Thanks for getting this going again thumbs_up.gif
Jodi icon_smile.gif
post #35 of 84
Thread Starter 
msulli- um.....to be honest, yes. Yes, I think the recipe would be different without the caramel.

Without the caramel, it would just be a chocolate cake with chocolate frosting.

I totally understand about being nervous about caramel tho. Even though I have had a love affair with caramel my entire life, I never had the 'courage' to try it myself until pastry school. The first week in the kitchen, we started out slowly.....with cookies. By the end of the week, after making dozens and dozens and dozens of cookies, our instructor announced we'd be having a cookie contest. Sweet!! We could pick any recipe we wanted, from any source, totally up to us! Wow!! Iwas so excited. I had been saving a recipe for a very long time; chocolate sandwich cookie, filled with caramel.
Well, I mise en place all my ingredients and realize that I now have to make caramel, for the first time, in front of all my classmates and I have no clue how to do it. Ugh. What was I thinking?!?! So...... when in doubt, fake it! I followed the recipe exactly, taking deep breaths the entire time and ya know what? It came out AMAZING!!
I ended up rolling them in sea salt for that extra wow factor and they were just FABULOUS!.
I learned a valuable lesson a while ago: do one thing a day that scares you. The way you will feel afterwards is infectious. And its not dependant on the results. Good or bad, you tried, you went out of your comfort zone and it feels great!!

If you have any questions, ANY at all, please let me know, ill be happy to talk you through it or help you any way that I can.

I hope you decide to take a stab at it, its really one of the most amazing flavor combinations!!

i'd love to know what you decide. thumbs_up.gif

jess
post #36 of 84
JessDesserts, thank you SO much. I will definitely give it a try. How could I not after that pep talk :- )
post #37 of 84
hopefully I can get back to baking this week and can try this recipe out. It sounds wonderful thumbs_up.gif
"I am the way and the truth and the life. No one comes to the Father except through me."
John 14:6
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"I am the way and the truth and the life. No one comes to the Father except through me."
John 14:6
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post #38 of 84
Ok, I just found this thread (I'm new to CC) and now I'm soooo excited to do this! And salted caramel is at the top of my list of flavors to try!! Woo-hoo!!!
post #39 of 84
Thread Starter 
welcome Sappy42 and crazyladybaker! We're so excited you can join us!! It's all about learning and having fun, so the more the merrier!!

Msulli10, im elated that you decided to give it a go. I dont want you to feel pressured, so I also wanted to offer you other alternatives to pourable caramel ( since it is my recipe we're trying)

1- you can simply use the old tried and try boil a can of sweeteened condensed milk. Although ive heard they dont recommend that any longer due to people not watching it carefully and/or not keeping it covered with water, so the can explodes. Yes, I said explodes.

2- the other choice is a variation of the 1st one, empty the can into a double boiler and heat for ~1hr-1 1/2 hours, or until the desired color is reached.

3- you can buy a bag of caramels ( for example Kraft; like the ones sweet old ladies always carry in their bags, or keep in a candy dish) and heat that with some heavy cream or half and half until pourable.


4- or ....( im all about choices) you can make dulce de leche and give that a shot. ill give you the recipe if you're interested.

Even with the above choices, I still think you should give it a shot. In my opinion, the worst that can happen is it doesnt work. From experience, as long as you brush the sugar crystals off the side with a pastry brush and keep an eye on it so it doesnt burn, it will be fine! Even better then that, you will be beaming with pride when you do it!!

If you get a free minute, take a look at my blog. I tried to take as many pics as I could while I was doing it and if you have any other questions, please let me know, we're in this together!!
post #40 of 84
Great topic - I just found it and thought about making the cupcakes but got worried about the caramel. JessDesserts, you covinced me to give it a try. I will make them this week - fingers-crossed.
post #41 of 84
I too am intimidated by the carmel, but I hope to give it a shot. I just got another order, but i might be able to squeeze it in this week. Thanks for starting this again, cupcakes is the area I really want to explore. I am tryin new recipies, so the timing is perfect!!!!
Cake makes everything better!!!!
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Cake makes everything better!!!!
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post #42 of 84
Jess, I will try to make them this week.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #43 of 84
I made them this weekend (well almost, did not make the frosting) - to rave reviews...

But I have not actually tasted them - so I have to rely on my 'tasters' for the feedback.

I found the cupcakes easy and quick - apparently they tasted good. I followed the recipe to a tee and was pleasantly surprised that it took no more time the my usual cake mix with extender. The cupcakes were definitely darker and more chocolaty looking.

The Caramel was simple enough, once I got a new candy thermometer (busted #2 earlier in the week making toffee candy). The simple syrup mixture took longer to boil then I thought but my patience paid off - I had read the comment about only cooking to 330 degrees and it was fine. I left the caramel sitting for a few hours before filling the cupcakes - I was hoping it would assist in the caramel not absorbing into the cupcakes. It did not help, within a couple of hours of filling the cupcakes the caramel was all through out the cupcakes.

I did not add the sea salt on top of the caramel as previously suggested.

When I went to make the frosting I was thrown by the amount of chocolate required....so I just used my standard chocolate buttercream. I still topped them with sea salt and a drizzle of the caramel and I must say the looked awesome.

Everyone who ate them said they were tasty and a keeper. I think I would try the dolce de leche suggestion next time - I would like to see if that stayed as a filling better then the caramel.

Thanks for a great recipe and the early feedback. I made these for a Man Shower....baby shower for a father.... And they were great for the dessert.
post #44 of 84
Thread Starter 
Welcome! Welcome! Welcome!

So glad you joined us jodi ( aka neelycharmed), dah12345 & mom2twogrlz!!

You'll be glad you decided to try the caramel, its a great addition to your repertoire, believe me!!

Yay GrandmaG!! Nice to see you again my dear!!
post #45 of 84
Ok, I wasn't getting my updates and here we are already on page three! I'm sorry for looking like I ditched you Jess!

I am SO with you on the caramel love affair Jess. When I die I want to be embalmed with it!! I know...that was not an attractive visual. Sorry. icon_redface.gif Anyway, I am hoping to try out the recipe tomorrow if at all possible.

I'm SO glad you pointed out the temp issue with the caramel. When I saw 360 I was like, WHAT??? I wouldn't go even to 350 personally. Any higher than that and it will turn into a brick the next day, from my experience. Or maybe that's just with the recipe I use. Hmmm. Maybe I should shut up! Hehehe. I am going to try my hardest to follow the rest of the recipe exactly because I know that's what we're supposed to do, but that's pretty hard for me. I'm a fiddler... I like to fiddle with recipes. But, just for you Jess, I'll behave this ONCE! hehehe. Do you SEE how much I adore you? icon_lol.gificon_rolleyes.gif

Also, thank you for the compliment earlier in the thread. I can't believe I didn't see it before... the thing about me being helpful. That really means a lot to me to hear that. I really do try to be helpful, and approach everything with a sense of humor, so it feels really good to hear I have been successful at least a LITTLE bit! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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