This cherry chip cake, smothered in a fluffy whipped vanilla buttercream, is a homemade version of a boxed cake mix favorite. It’s also the perfect birthday cake for yours truly! Growing up my mom let us choose what flavor of [...]
Toasting sugar in a low oven allows for a range of caramelization without ever sacrificing its crystalline structure. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar's sweetness, while extended periods of time will develop a more intense caramel flavor. So play around and find out what style works best for you.