Now, back to the sugar:
Aesthetically, these are a lot more appealing than the ones I made previously at the bakery. This is a devils food cake with a rich cocoa frosting (too rich for me but everyone else liked it) covered in pecans. There is a pool of caramel in the middle, which was a problem because it was literally
a pool - too liquidy and not caramely enough. Do you see my dinky chocolate turtle on top? lol needs work. Soooo, I'm going to do take 3 soon with THREE different kinds of caramel: dulce de leche, a thick caramel
sauce and a thick, chewy sauce using milk-maid caramels. I'll let you know!