Sunday, June 8, 2008

fallen fairy cake

When I was baking the fairy cake, I thought it would be fun to make a honey caramel, too. One of the fairy cakes fell rather drastically, so I topped it with the caramel instead of filling it with whipped cream. By itself, the honey caramel is a bit strong for my taste. On the cake, though, I enjoyed it.

honey caramel

.5 C honey
1 C sugar
1.25-1.5 C heavy cream

Heat honey in pan and allow to reduce and darken (15-20 min. on med. heat). Remove from heat and whisk in half of heavy cream. Heat sugar on medium heat without stirring until dark translucent patches start to appear. Quickly stir together and add first the honey and cream mixture and then the remaining cream. Whisk until mixed thoroughly. Remove from heat. Serve over fairy cake base.

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