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Polka Dot Cake~ a recipe revisited!

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Revisited Recipes!Day #5 is here, along with our final revisited and recreated recipe.  I’ve really enjoyed remembering these recipes with all of you.  I hope you have found one to try for this upcoming holiday weekend!

Our final recipe is my personal favorite of the week, mainly because it brings the most smiles.  If you want to make a cake that will be a show-stopper at your holiday celebration, this is it.

Polka Dot Cake Revisited!This recipe was published recently, in January of 2013.  It is so incredibly fun to make.  I’ve made it 5 times now and each time I do, I love it more.  You can color the cake layers, you can color the polka dots…endless fun possibilities!

It is not a difficult recipe, but it is time consuming and it requires a cake ball maker (or, according to my commenters on the recipe, a mini muffin tin).

It takes two cake mixes and I made both mixes and simply divided them evenly into the three colors.  I made 12 cake balls in each color and one layer of each color.

The original blog post has detailed instructions and photos, so I recommend you visit there 1st if you want to make this cake.  The comments are also very helpful and full of tips on making this work well.

To see the original recipe and instructions click here.

To print the original recipe click here.

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Polka Dot Cake!!!!Thank you so much for joining me this week for a trip down memory lane.  I hope it was as fun for you as it was for me.

Did you catch all of our recipe remakes this week?  If not, click on the ones you missed to be taken to the post!

Patriotic Tie-Dye Cake!!!!Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Oreo Pops- yum!!!

Colorful Bundt Cake~ a recipe revisited!

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RR HeaderWelcome back to day #3 of our fun Fourth of July week!  Today, I’d like to revisit one of my favorite Halloween cakes~ and try it in red white and blue!!!  It’s incredibly easy to make and the colors are just too much fun!  Ready to revisit another recipe?  Here we go:

Colorful Bundt CakeThis recipe was originally published on October 6, 2012.

I’ve made layered cakes before in all sorts of colors and it is SO tedious to layer everything “just so”  This cake involves just pouring colors in together and baking.  The patterns come out different each time and the possibilities are endless.  I just love it red white and blue!  The glaze on top is just pre-made frosting that has been softened in the microwave and colored with food color gels.  Easy easy easy to make~ plus its so much fun to cut into and see what pattern happened inside!

To see the original recipe click here.

To print the recipe and try it for yourself, click here.

Colorful Bundt Cake!

Patriotic Bundt Cake

Red White and Blue Bundt Cake!
Patriotic Bundt Cake!!!!Don’t miss another great recipe remake tomorrow!  Follow Easybaked on Facebook, or sign up for recipes to be emailed directly to you.  All the information you need to do both of these things is just to the right of this recipe!

More fun summertime recipes:

Raspberry Truffle TartMango Smoothie PopsIce Cream CakePudding popsicles!

Turtle Brownie Bars

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Caramel Turtle Bars!!


Everyone loves a good bar dessert.  These are absolutely stuffed full of yummy goodness.  Caramel and three kinds of chocolate mixed with chocolate cake….these will certainly satisfy your sweet tooth!!!!

INGREDIENTS:

  • 1 box of chocolate cake mix
  • 1/3c. oil
  • 2 eggs
  • 1c. each of white chips, semi-sweet chips, milk chocolate chips and dark chocolate chips
  • 1/2 c. margarine or butter
  • 32 unwrapped Kraft caramels
  • 1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 350 degrees.  Grease a 9x13pan.  
  • Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).  
  • Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes and then remove from oven.
  • While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
  •  Cook over low/medium heat until melted and smooth (stir constantly!)  
  • Spread caramel over partially baked cake mixture.  
  • Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in small sections over the caramel.)
  • Bake an additional 25 to 30 minutes.  Remove from oven and cool 20 minutes.  
  • Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

Caramel Turtle Bars!!!

My thoughts:  I make this recipe with a variety of cake mix flavors every time I start accumulating odds and ends of chips in my pantry.  When you bake a lot, you end up with lots of almost-empty bags of baking chips in all sort of flavors.  I just use them all up in this recipe!  I’ve made this with yellow, chocolate and caramel cake mix.  I’ve used dark, milk, white, swirled, peanut butter, cinnamon and butterscotch chips.  Each time I make it there’s a whole new flavor and look.  I *love* recipes like that!  It’s like having so many recipes all in one.  I hope you have fun – both following this recipe  AND experimenting with it!  Enjoy!!  ~r

Caramel Turtle Bars!!We love chocolate and caramel here at Easybaked!!  Check out some of our other recipes that use this favorite combination.  Just click on an image to be taken to the recipe.

Turtle CheesecakeSalted Caramel Cookie Cup!!!Caramel Fudge Brownies!!Inside-out Caramel Apple!!

*****SPECIAL NOTE******  Ruthanne will be wandering the Amazon Jungle when this recipe posts.  If you don’t get replies to your comments or questions it is because I have no internet….I’ll be back soon though!!!!

Chocolate Covered Strawberry Cake Roll!

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Chocolate covered strawberry Cake roll!!This strawberry cake rolled with vanilla buttercream and dark chocolate ganache is not only a pretty Valentines Day treat, but such a yummy one!  Plus, it looks A LOT harder to make than it really is!

February 1st.  How can the first month of this year be gone already?  I had already written a post for for this week when I looked at the calendar and thought, oh my- it’s time for a Valentine’s dessert!  I had an unexpected day off of work this week and decided to experiment with turning an ordinary cake mix into a cake roll.  I absolutely loved the results!  Cake rolls will always be a little fussier than plain old cakes, but look at how cute it is…!  If you’ve never made a cake roll, I will try to explain it as we go.  I have a few pictures, but if you want a few more click here for my pumpkin roll recipe.

INGREDIENTS:

  • One boxed strawberry cake mix (I used Pillsbury this time)
  • Water, oil and eggs (we will adjust the amounts from the box just a bit!)
  • 1/2c. heavy whipping cream
  • 1 c. dark chocolate chips
  • 2 sticks (8 oz) butter
  • 1 1/2 c. powdered sugar
  • 1 T. clear vanilla flavoring.

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make boxed cake mix, but add just a little less oil and water.  The Pillsbury mix called for 1 cup of water and 1/3 cup of oil.  I used 3/4 c. water and 1/4 c. oil instead.  I used the same # of eggs (3)
  • Cover the bottom of a standard jellyroll pan (mine is about 12″ by 17″, and about 1″ deep) with waxed paper- allowing the paper to extend just a bit over each end.
  • Lightly spray with non-stick cooking spray.
  • Pour cake batter into pan and gently spread it out to cover the entire bottom in a thin, but even layer of cake.
  • Bake at 350F degrees for 15-20 minutes- checking often to make sure it isn’t browning too much.
  • Remove pan from oven, sprinkle a clean kitchen towel with powdered sugar, lay it powder side down on the top of the cake and holding the towel in place, flip the pan over onto a flat surface.  You will have your powdered towel, the cake on top and wax paper on top of the cake.
  • Peel the wax paper off and gently roll the cake up in the towel, rolling from one short end to the other- keep the towel on the bottom and wrap it up with the cake.
  • Refrigerate for one hour.
  • While this is in the fridge, make your ganache and butter cream.
  • For the ganache: heat 1/2 c. of whipping cream in a medium saucepan until it starts to bubble around the edges.  Turn off the heat. Add the dark chocolate chips and cover for 5-10 minutes.  Stir until smooth and creamy.
  • For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy.
  • After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.
  • Gently and evenly spread ganache over entire surface of the cake roll.
  • Gently and evenly spread the buttercream over the ganache.  This part was a little tricky- I wanted to make sure I didn’t mix the two layers, so I scooped the buttercream in little bits all over the top and then spread it a little at a time.

Spread chocolate over the cake roll...Add buttercream over chocolate!!  YUM!

  • Gently roll the cake back up, leaving the towel behind.  Carefully lift it on to a large plate and refrigerate it until the buttercream and ganache harden up.

The 1st time I made this it rolled beautifully and I just sprinkled it with powdered sugar….then when I made it for taking photos it cracked as I rolled.  This sometimes happens with cake rolls and there’s an easy fix: make another batch of ganache and pour it right over the top!  I think I actually liked it better this way!  You can’t even tell it cracked, see:

Cake roll cracked!!!!Chocolate covered Strawberry cake roll-- all fixed!!!

When it is chilled, slice it and serve it with whipped cream and maybe even some chocolate covered strawberries?  So yummy!!!!

Chocolate Covered Strawberry Cake Roll!!!My thoughts: I really had fun making this dessert.  There’s just something about the pink cake and all that gooey chocolate that makes me smile!  I hope this cake brings a smile to the faces of all the ones you love this Valentine’s Day!  Enjoy!!!   ~r

Want some other fun Valentines Day ideas?  Click on the picture to be taken to the recipe.

Dark Chocolate Ganache CupcakesPeppermint marshmallow crunch barsSweetheart browniesOld Fashioned Red Velvet Cake

Polka Dot Cake!!!

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Polka Dot Cake!!!It just makes you smile, doesn’t it?  I don’t think I can adequately express how happy this cake makes me.

I made this cake for my friend Nikki’s birthday and it made her happy too…

Happy Birthday!!!                      Surprise!!!!

I simply can’t take credit for the idea behind this cake,  that credit goes to an adorable blog called “Once Upon a Pedestal”.  I can’t even take credit for finding the idea… that goes to my wonderful Pinterest addicted friend Laura.  I can tell you this: it is NOT hard to make.  It does take some time, but it is very easy to put together, and the “wow” factor?  Incredible!

Polka Dot Cake!!!!!!

The 1st question everyone asks is “How did you get the polka dots INSIDE the cake?” They are cake balls.  To make this recipe, you will need one piece of special equipment: a cake pop/ doughnut hole maker.  I feel like I walked by those like 100 times over the holidays in various stores and every time I thought, “I wonder why you would ever buy one of those?”  Now I know!  Here’s the one I got: Bella Sensio Cake Pop Maker

Cake pop maker

There are several brands and varieties- I’m sure they all work great- I would look for one that does 12 at once, just as a time saver!  The good news?  Once you make this cake, your friends will all want to borrow your cake pop maker and you won’t have to store it anywhere!

Are you ready to see how this is done?  Here we go: (printable recipe)

INGREDIENTS:

  • 2 boxed white cake mixes (plus the oil, water and eggs to make them according to the package)
  • You favorite frosting (I used my buttercream recipe, doubled, which you can get by clicking here)
  • Sprinkles or candy to decorate the cake.

DIRECTIONS:

  • Plug in/turn on your cake pop maker to warm it up.
  • Make one of the cakes according to package directions.
  • Divide batter evenly into smaller bowls based on the number of colors you want to use (I did 4)
  • Color the batter using color gels (I love the Wilton brand in particular because it gives such a vivid color)
  • Following the directions for your particular cake pop maker, make cake balls using each of the colors.

(with mine I sprayed it with Pam, used a small (2 tsp) cookie scoop, rapidly scooped batter in and immediately closed the lid.  My directions said 4-5 minutes and they all were burnt to a crisp– about 2 minutes worked perfectly for me.  I just set them out on a plate to cool then…be prepared to experiment a little with this– you will have some extra pops at the end, so its ok if you mess some up!)

Polka Dot Cake Pops

  • While cake balls are cooling, preheat oven to 350F, and make the second cake mix according to package.
  • Spray 3 – 6″ round pans with non-stick spray and set a circle of parchment paper in the bottom of each one (to keep your layers pretty!)
  • Spread a thin layer of batter in the bottom of each pan, place cake balls on top in any pattern you choose and divide remaining batter over the top of the balls so they are completely covered.

Assembling a Polka Dot Cake

Ready to bake!

 

 

 

  • Bake layers at 350F degrees for about 30 minutes.  You can use the toothpick test (I recommend it!) but be careful to hit cake and not cake balls….you can kind of tell where they are- they bump up just a bit.
  • When cooked all the way through, tip over on a cake rack to cool completely.
  • Trim, if needed, to flatten layers and use frosting to stack all three layers and cover the entire cake with frosting.
  • Decorate as desired.


Polka Dot Cake!!!!!My thoughts:  I’m not a cake decorator, and my buttercream is a whipped frosting that is OH so yummy, but not very good for a smooth cake surface….it still makes me smile…bumps and all.  You can decorate your cake however you like.  I used Wilton Jumbo Confetti Sprinkles on this one.  I really hope you give this cake a try– if you have any questions about the process just ask!!  — or check out “Once Upon a Pedestal”, as her pictures were very helpful.  She also uses a different type of cake pop pan than I did.  I hope this recipe idea made you smile on this cold winter morning– enjoy!!!!!  ~r

Polka Dot Cake!!!!

Polka Dot Cake Tips

Other Easybaked cake recipes you might enjoy: (click on the photo to see the recipe)

Chocolate Mousse CakeOld fashioned Red velvet cakeStrawberry-Lemonade CakeTie-Dye Cake with Blue Raspberry Frosting!

Chocolate Lava Cupcakes

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These rich chocolate cupcakes are made with a cake mix, but filled with warm chocolate fudge that pours out when you take a bite~ yum!!!!!

INGREDIENTS: (makes 18-20 cupcakes)

  • One boxed dark chocolate cake mix (plus water, eggs and oil to make according to box)
  • 1 c. semi sweet chocolate chips
  • 1/2 c. whipping cream
  • 1/4 c. cocoa powder
  • 1/2 c. white baking chips

DIRECTIONS:

  • Heat semi-sweet chips and whipping cream in the microwave, stirring every 30 seconds until completely melted and smooth, making a ganache.
  • Refrigerate for about 2 hours, until hardened to a soft fudge consistency.
  • Scoop small balls of cold chocolate ganache out of bowl using a small cookie scoop (I highly recommend a small cookie scoop for this job- the chocolate is sticky and hard to work with until it is rolled in cocoa- a scoop makes it so much easier!)
  • Roll balls in cocoa powder and keep refrigerated until use.
  • Preheat oven to 350F degrees
  • Make cake mix according to box and spoon about 1 1/2 tablespoons of batter in 18-20 cupcake liners in tins.
  • Gently press a ball of ganache into the center of each cupcake.

  • Cover each ball with a small scoop of cake batter- just enough to cover the ball completely.
  • Bake at 350F for the time recommended on the box.
  • Remove from oven and serve warm with ice cream and drizzles of white chocolate.

If you aren’t serving immediately, warm each cupcake in the microwave for 15-20 seconds before serving.

My thoughts: I’ve had many a molten lava cake and cupcake before, but usually they fall apart right out of the pan.  These cupcakes hold together beautifully and don’t leak all that warm fudge out until they are cut into.  They are perfect re-heated and sooooo yummy with a little ice cream and raspberry sauce.  A perfect treat for a chilly fall day!!  Enjoy!!  ~r

Other cupcake recipes you might enjoy: (click on the image to be taken to the recipe)

Mini Pineapple Upside Down Cakes

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A fun twist on the traditional pineapple upside down cake– little mini cakes that are so pretty and fun to serve!

The Mini cheesecake pan is back!  I love this Chicago Metallic pan so much!!!  I know lots of you have gotten this pan for previous recipes (Cookie cheesecakes and Frozen S’mores) and love it– so here’s another!  These little cakes could be made in muffin tins- but in the mini cheesecake pan the bottom comes right out and you can keep your toppings in place and pretty– no sticking to the bottom of the pan.  Love it!  Here’s the recipe: so easy!

Ingredients:

  • One boxed white cake mix (plus the oil, water and eggs to make according to box)
  • 2/3c. packed dark brown sugar
  • 1/3c. melted butter
  • 1 (20oz.) can of pineapple chunks
  • 24 maraschino cherries

Directions:

  • Preheat oven to 350 degrees
  • Place disks in the bottom of your Mini cheesecake pan and spray well with non-stick spray.
  • Mix together brown sugar and melted butter.
  • Spoon half of the sugar mixture evenly into the bottom of each cup in the pan (this recipe makes 24 mini cakes, so if you only have one pan you will need to do this in 2 batches).
  • Place one cherry in the center of each cup.
  • Break apart pineapple chunks and place around cherry in each cup.
  • Make cake mix according to box (I used the whole egg method)
  • Spoon half of batter evenly in each cup over cherry and pineapple.
  • Place pan on a cookie sheet (important– these will leak a little!!!)
  • Bake at 350 degrees for about 22-24 minutes.
  • Allow pan to set and cool.
  • Gently push up on bottom disk and remove each mini-cake from pan.
  • Place bottom up on a cake rack and gently remove disk from top (replace any fillings that stick)
  • Wash your sticky fingers and pan and repeat to make 24 cakes (unless you are lucky enough to have two pans- then you can do them all at once!)
  • Allow these to cool completely.  Once they set they hold together beautifully- they are just a little fragile when they are still warm.

My thoughts: Well, I hate cooked fruit.  I have to admit that I didn’t try these.  I did, however, enlist many friends and coworkers in the tasting process and got a unanimous thumbs up on them.  They are (of course!) more work than just a regular cake.  They are sticky and the toppings slide off a bit and I wished I had 2 pans so that I could do them all at once.  I’m thinking of getting a second one…. the end result was so cute and so much more fun than just a plain cake though.  I really like that everyone gets pineapple and a cherry.  Enjoy!!!!!!!  -r

My First Attempt at Cake Pops :)

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It’s Memorial Day.  I have extra down time and I start thinking about cake pops– they are all the rage these days…I look up some info by googling “What are Cake Pops?” and get literally hundreds of recipes for these little treats.  Cake + Frosting= balls of happiness.  Add a stick and cover them in chocolate–CAKE POPS!  So I decided to give them a try…..

INGREDIENTS:

(we went with only things I already had in the house, but these flavors were really yummy!)

  • 1 box of yellow cake mix (and water, oil and eggs to make according to package)
  • 1/2 tub of Wiltons decorating frosting
  • 1 bag of Wilton Dark Candy Cocoa Melts
  • Small amounts of Wilton colored candy melts to decorate with
  • 24 Lollipop sticks

DIRECTIONS:

  • Make cake according to directions and cool.
  • Cut cake into small pieces and scoop into a large mixing bowl.
  • Using a hand mixer, blend cake into crumbs.

Crumbs!!!

  • Add frosting and mix with mixer until combined.
  • Using hands, knead cake and frosting into a dough-like consistency
  • Use a cookie scoop to measure out scoops of dough.  Roll into balls with hands.

Cake and Frosting balls (and Casper watching for crumbs!)

  • Melt dark chocolate candy melts in the microwave in 30 second increments, stirring in between.
  • Dip the end of a sucker stick into the chocolate and press into the top of each ball of dough.  Allow this chocolate to harden.

Pre-dipped sucker sticks.

  • Dip entire ball of dough into remaining chocolate- covering completely.  Set upright by putting end of stick in a block of styrofoam (or I used a shoebox that I poked holes into!)

Dipping....

Creative use of a shoe box....

  • Melt colored candy melts in the same manner as you melted the dark chocolate ones and drizzle over the top .

Drizzle drizzle....

  • Allow chocolate to harden completely and serve!
    My thoughts:  What a glorious mess this made. wow.  In almost every answer on “how to make cake pops” I read something along the lines of- these take practice…don’t expect your first batch to be beautiful etc…and I disregarded this thinking that I’ve dipped almost everything I own in chocolate- how hard could this be???  
    The cake part is easy.  Making crumbs- easy. Mixing in frosting and making balls- easy.  Sticks- easy.  Dipping these?   CRAZY messy!   After my 1st five pops were dipped I decided that I was never doing this again.  By pop #15 I was thinking I might do this again- but not for 20 years.  I dropped pop #22 on the ground and had to eat it (well I couldn’t serve it could I??)
    One bite in and  I decide I am making these for EVERYTHING!!!!  I’d never tasted one of these and I am blown away- no wonder everyone is going through the hassle!
    Advice:
    1.  Don’t wear your favorite white shirt while making these. 😦
    2. Eat these over a plate so that when they fall apart you don’t have to wonder how clean the floor is.
    3. These take practice- don’t expect your 1st batch to be beautiful- lol 🙂
    ENJOY!!!!!!!! r-

Coconut Carrot Cake Cookies!

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Confession:  I hate carrot cake—HATE it.  But I love these cookies so much that I could eat a whole plate of them in one sitting- they are so moist and flavorful– and they use a cake mix which makes them really easy to make!

INGREDIENTS:

  • 1 box of Betty Crocker Carrot Cake Mix
  • 12 oz. Philadelphia Cream Cheese (divided)
  • 1/4c. margarine (plus an additional 2 tbsp)
  • 1 egg
  • 1/2 tsp. of coconut extract (divided)
  • 1/2c. oatmeal
  • 1c. confectioners sugar
  • 1/2c. Wilton White Candy Melts

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together the 1/4c. margarine and 8 oz. of the cream cheese (the remaining will be used in the frosting).
  • Using a mixer, add in the egg and 1/4 tsp. of coconut extract (the remainder will be used in the frosting)
  • When the mixture is smooth, slowly add the cake mix until blended (batter will be very heavy)
  • Fold in oatmeal until well mixed.
  • Using a small cookie scoop, place scoops of batter on an un-greased cookie sheet about 2 inches apart.
  • Bake for 8 to 10 minutes.  About halfway through, pull the cookies out and gently flatten the tops with a finger and return to oven for remainder of time.
  • Cool cookies completely on parchment paper.
  • Make frosting: cream remaining cream cheese with 2 tbsp. of margarine and 1/4 tsp of coconut extract. Add confectioners sugar to a thick consistency.
  • To put together: turn one cookie bottom up, spoon or pipe a little frosting on it and top with another cookie.
  • If desired, melt some white chocolate and drizzle it over the top of the cookies.
  • Makes about 24 cookies.

My thoughts:  Mmmmm….I want to have some of these cookies now!  I am on a baking freeze because of a kitchen remodel, so I am pulling some recipes from the archives.  This recipe was inspired by my friend and coworker Tammy.  Her daughter requested carrot cake cookies for a bridal shower, and Tammy (an amazing baker!) created cookies very similar to this.  I rethought them a little and added coconut for a recipe contest on Real Women of Philadelphia (RWOP).  Whenever I make them people ask for the recipe.  They are a little time-consuming, but SO worth the extra time in the kitchen!!  I hope you love them!!  r-

Caramel Chip Bars!!!

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These chewy cookie bars are packed with 4 types of chips and a thick layer of soft caramel- YUM!!!

 

INGREDIENTS:

1 box of yellow cake mix

1/3c. oil

2 eggs

1c. each of white chips, semi-sweet chips, milk chocolate chips and butterscotch chips

1/2 c. margarine

32 unwrapped caramels

1 (14oz.) can of sweetened condensed milk

 

DIRECTIONS:

Preheat oven to 350 degrees.  Grease a 9x13pan.  Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).  Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes.

While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.  Cook over low/medium heat until melted and smooth (stir constantly!)  Spread caramel over partially baked cake mixture.  Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in sections over the caramel.  Bake and additional 25 to 30 minutes.  Cool 20 minutes.  Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

 

My thoughts:  I’ve been making these bars for years and its fun to try them with different types of chips and flavors of cake mix.  These were inspired by a recipe given to me by a friend of a friend.  Her name is Lily and for years we called these Lily Bars in her honor :0)  They have evolved into this recipe (my personal favorite combination of ingredients) –but next time I am adding some coconut!  If you like experimenting with flavors, this is a perfect recipe for you!  Another note:  the caramel sauce used in this is SO good and wonderfully soft that I’ve incorporated it into many other desserts – so when you see this caramel appear in another post you’ll know– it all started here!   Have fun with this one– I hope you enjoy it!   -r

 


 

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