I wish I could post this in the show and tell forum, but…I’m afraid not. LOL! So, I made the old school 12 layer cake with caramel frosting yesterday. 6 sticks of butter later (!) and all I can say is ‘yuck’! I used previous links for both the cake recipe and the cooked caramel frosting. It was just too rich and waaay too sweet. The cake layers were kind of rubbery and the frosting too sweet for my taste and probably not suited for this use. I did learn somethings though. The idea of using 12 aluminum baking pans to cook individual layers was great and lining the pans with parchment was the way to go. Also, I think any cake of this kind requires a kind of soupy frosting that will harden as it cools. The caramel frosting was that way as you put it on hot, but I think just too sweet for the quantity needed to do 12 layers. I did get a wow factor when slicing at the site of all those perfectly layered cakes, but then the frosting ‘wept’ over night and all the layers are just soaked through with caramel juice. ugh!
I don’t feel defeated, though. It just makes me want to try again. Too bad my husband’s birthday only comes one time a year! Maybe there will be a good old fashioned family reunion soon and I can find an old grandma with the secret to this mysterious cake. Thanks to all who gave input into the effort. I’ll let you know if I make another go of it.