Be careful what you wish for, you just may get it. I wanted to get out of my baking comfort zone and I’m proud to say, I’m there. This is a long read so bear with me please. The Cake Slice Bakers are baking from Vintage Recipes by Julie Richardson. This is my third cake and the biggest challenge I’ve met so far. On page 70 is the most gorgeous picture of the author’s Butterscotch Cream Roll-up. First you make the Butterscotch Sauce, then the light and airy cake, and finally the Butterscotch Whipped Cream Sounds lovely doesn’t it? It truly is. Had I not waited until the day before our reveal to make it, things would have probably gone smoother.
The directions for the Butterscotch say to melt the butter add brown sugar and boil until it loses its sand like appearance and looks like taffy. Never made taffy before so I was guessing. Big mistake. When the sauce reached what I thought it should look like, I started adding the heavy cream and let it cook until the desired color and approximated time had passed. In went the whiskey, vanilla and salt. A wee bit more cooking and it sat in the fridge. Making the cake was no problem. I left it to sit and cool while I ran a couple of errands.
When I got back (four hours later) I was ready to roll, literally and figuratively. Now the fun really starts (eye roll). Time to make Butterscotch Whipped Cream. I’m thinking that this is going to be awesome, the ingredients are icy cold and my mixer is super cold as well. In goes the heavy cream. As I attempt to scoop out the butterscotch sauce I was met with resistance. It was solid. At this point I decided to do something self defeating. And this is how I felt:
Imagine the mess in my kitchen as the lump of hard cold butterscotch swished around with the heavy cream. Yeah, it was a crazy move. Then to make matters even worse I thought I’d soften it up a bit in the microwave, yeah right. Of course it didn’t whip up like it was supposed to. It was too late to start all over so Plan B it is. I made a stiff batch of buttercream and added half of the soupy butterscotch whipped cream to it. Geez oh Pete it was good and I was feeling like I had redeemed myself.
The 12×16 cake was cut into four equal pieces and the spread with half the buttercream and sprinkled with the toasted almonds. The first section was removed and rolled perfectly. Alrighty then!
I didn’t place the second roll where I should have and removing it and placing it correctly was not an option. Enter the music from Jaws.
So again I had to roll with it. There was no way I could leave the top unfrosted to show you the swirls. My swirls took a turn towards lopsided, but man oh man is this cake good. The moral of this story is start early, read the recipe 2, 3 or 4 times and pay attention. The End.