Salted caramel glaze from Beautiful Bundts: 100 Recipes for Delicious Cakes and More (page 273) by Julie Hession

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 13, 2020

    I won't be making this again, ever. A range in quantity for the confectioners' sugar was provided but the caramel seemed to have an infinite capacity for it and would have absorbed far more than the larger amount if I had added it. I glazed the cold cake in a cool room and stored it there overnight in a cake carrier. I awoke to a naked cake sitting in a pool of liquid caramel, some of which had been absorbed by the cake. I thought the egg in the caramel would prevent this. Additionally, there was so much sugar, you couldn't taste the salt, (I sprinkled the cake with sea salt flakes in an attempt to fix this), and a half recipe was too much for a large cake.

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