This is indeed a wonderful video. It's far more useful to hear someone admit to a small error and demonstrate how to fix it than it is to see only the perfect outcome.
This is a great video. The fact that you had problems with the caramel is something we could easily run into. Since you showed how to manage it we don't have to be afraid of it now. Thanks for sharing this beautiful cake recipe!😊
Thank you for your caramel recipe, this is exactly what I was looking for. I made it yesterday and it was amazing. I wasn’t bothered by using the egg as several eggs are used in making homemade ice cream and I understood that it’s probably used for the thickening process. I doubled the recipe for my 3 layer 8” cake i it was perfect.
Re: eggs, I agree that it has something to do with creating that specific texture. I’m curious about trying a recipe without just to see the difference but overall, this is how I remember and prefer my caramel icing.
Why eggs in icing? I make carmel cakes quite often. I do not use eggs in my frosting. I use sugar, butter, pet milk, salt, and a pinch of flour. Comes out perfect. I can't understand the eggs. But to each it's own.
Was the milk added to quickly perhaps? If it didn’t incorporate into the cooked sugar the sugar could have seized, hence the lumps. Or maybe not enough whisking (or vigorous enough)?
And theirs would be different from this one! I’m sure Southern Living has other easier recipes in the great big internet. My family doesn’t have a recipe but this one hits home for them.
If you have a large enough pot, yes. Be more diligent about heat control since the pot would be wider/more surface area. I think your concern about not having enough is accurate for 3 layers.
Southern living recipes are very home ec-ey. And in the last 30 years they went low fat and designed for people who never even had home-ec. They really jumped the shark when they had to withdraw an entire issue from circulation because several house fires were started because of a bread recipe in which they instructed one to melt shortening in a quantity of water until boiling. I think they made some changes in their test kitchen after that.
Good lord!!! We didn’t really keep the magazine around in my home growing up. But we did have an old cookbook that I think was inherited from someone…my mom wasn’t the type to collect cookbooks or even experiment with cooking, so it was a book we happened to have. When I moved to NY I asked her if any of the old cookbooks she had had a recipe for this and so this is how I ended up with this one! But it very much reminds me of the ones I had growing up, so I’ve stuck with it.
Hi Ginger! Talking usually goes hand-in-hand with instructional videos. But you can probably turn on the translation feature and turn down the volume if you just want to read the instructions. Hope that helps and thanks for the comment!
I don't think anyone whose youtube videos include the titles 'Sparkly Fingers', the classic 'Sparkly Fingers 2nd coat' and the seminal 'Billy filming thru the bedroom screen' for a grand total of 12 combined views, is really in the position to critique.
@@mrt4801 I don't do my video's for an audience, it's for me and only me....If people want to look at them, so be it, I don't give two shitz!! They aren't instructional videos...I'm not in it for view, or money, just me!!
@@mrt4801 you stand corrected, I've gotten 42 combined views, but I could give 2 shitz less.....Because my ego doesn't need to be fed by how many "views" I got....How pathetic 🤣🤣
@@GingerGoss A grown adult who can't even spell 'videos' correctly should probably reconsider who they call 'pathetic'. I'd say it's rather pathetic that you go out of your way to mock someone who made an effort to produce an instructional video that many people seem to enjoy.
Born and raised in Nashville. This is THE cake at every southern reunion, Sunday dinner and funerals.
Yassssss
This is indeed a wonderful video. It's far more useful to hear someone admit to a small error and demonstrate how to fix it than it is to see only the perfect outcome.
Thanks Ellen! I was really proud that I fixed it and could show everyone else that, too!
Click on the Live Chat icon for my real-time response to the video - and the Applaud icon to show your support of the channel!
This is a great video. The fact that you had problems with the caramel is something we could easily run into. Since you showed how to manage it we don't have to be afraid of it now. Thanks for sharing this beautiful cake recipe!😊
Thank you! I’m a big believer in showing mistakes and how to handle them. Also, knowing what NOT to do is equally as important as knowing what TO do!
Thanks 😊
Sure thing Lena!
IT LOOKS SOO DELICIOS THE CARAMEL CAKE I WILL TAKE YOUR RECIPE THANK YOU FOR SHOWING ❤❤❤😂😂😂
Thanks!!! Have so much fun!
Thank you for your caramel recipe, this is exactly what I was looking for. I made it yesterday and it was amazing. I wasn’t bothered by using the egg as several eggs are used in making homemade ice cream and I understood that it’s probably used for the thickening process. I doubled the recipe for my 3 layer 8” cake i it was perfect.
Re: eggs, I agree that it has something to do with creating that specific texture. I’m curious about trying a recipe without just to see the difference but overall, this is how I remember and prefer my caramel icing.
Just reheat before you try to frost the top of the cake, makes it much easier
Sweet
Ha! VERY
Eggs in a caramel icing recipe 🤣🤣🤣.
Beautiful Cake..😊
Thank you!
Sout titres 😢 je comprends pas onglet
Why eggs in icing? I make carmel cakes quite often. I do not use eggs in my frosting. I use sugar, butter, pet milk, salt, and a pinch of flour. Comes out perfect. I can't understand the eggs. But to each it's own.
I don’t understand either but that’s the printed recipe.
You didnt use the southern living icing recipe...it doesnt have eggs in it
I may not have used the recipe that YOU have but yes, sugar, it is a Southern Living recipe.
My milk curdled and I had small lumps? I cooked it until 235, what went wrong?
Was the milk added to quickly perhaps? If it didn’t incorporate into the cooked sugar the sugar could have seized, hence the lumps. Or maybe not enough whisking (or vigorous enough)?
This recipe is harder to do than is necessary
I know. My mother and grandmother never used eggs in their caramel icing.😳
But it looks delicious!!!😋
And theirs would be different from this one! I’m sure Southern Living has other easier recipes in the great big internet. My family doesn’t have a recipe but this one hits home for them.
It's like a metaphor for life, isn't it, Elaine.
Can I double this Caramel recipe? I'm making a 3 layer 9" pans cake. I'm concerned that this amount of caramel icing won't be enough,
If you have a large enough pot, yes. Be more diligent about heat control since the pot would be wider/more surface area. I think your concern about not having enough is accurate for 3 layers.
Very disappointed in that caramel pour, that's the whole point.
Show a slice,I’d like to see the texture of the cake.
The cover image of the video is the most immediate photo
Or: instagram.com/p/CLebxrCn1aK/?igsh=MWw5NDJlOXkwa3d3Zw==
Southern living recipes are very home ec-ey. And in the last 30 years they went low fat and designed for people who never even had home-ec. They really jumped the shark when they had to withdraw an entire issue from circulation because several house fires were started because of a bread recipe in which they instructed one to melt shortening in a quantity of water until boiling. I think they made some changes in their test kitchen after that.
Good lord!!! We didn’t really keep the magazine around in my home growing up. But we did have an old cookbook that I think was inherited from someone…my mom wasn’t the type to collect cookbooks or even experiment with cooking, so it was a book we happened to have. When I moved to NY I asked her if any of the old cookbooks she had had a recipe for this and so this is how I ended up with this one! But it very much reminds me of the ones I had growing up, so I’ve stuck with it.
Cake is beautiful but no vanilla extract?
Yep! Mentioned at 3:00
@@CookingCompanionTV ok rum
@@kp9955 1 tsp vanilla. Rum is optional.
@@CookingCompanionTV ok cake turn out looking beautiful and thank you for your time to show us the recipe. Kudos
@@kp9955 thanks! I am so proud of it
Egg??? No!!!
Yes really! It is one of the ways the icing can be made
U look like u have jaundice or Liver problems. Please go check with your doctor. But I love your recipe ❤️❤️❤️
Have you ever seen someone with jaundice?
Oh gawd this video is so long and drawn out, and all you do is flap your lips, after 5 min of your rambling, I was done......
Hi Ginger! Talking usually goes hand-in-hand with instructional videos. But you can probably turn on the translation feature and turn down the volume if you just want to read the instructions. Hope that helps and thanks for the comment!
I don't think anyone whose youtube videos include the titles 'Sparkly Fingers', the classic 'Sparkly Fingers 2nd coat' and the seminal 'Billy filming thru the bedroom screen' for a grand total of 12 combined views, is really in the position to critique.
@@mrt4801 I don't do my video's for an audience, it's for me and only me....If people want to look at them, so be it, I don't give two shitz!! They aren't instructional videos...I'm not in it for view, or money, just me!!
@@mrt4801 you stand corrected, I've gotten 42 combined views, but I could give 2 shitz less.....Because my ego doesn't need to be fed by how many "views" I got....How pathetic 🤣🤣
@@GingerGoss A grown adult who can't even spell 'videos' correctly should probably reconsider who they call 'pathetic'. I'd say it's rather pathetic that you go out of your way to mock someone who made an effort to produce an instructional video that many people seem to enjoy.