tag:blogger.com,1999:blog-8421337.post113783167484440586..comments2024-02-17T19:56:14.419+09:00Comments on Obachan's Kitchen & Balcony Garden: Caramel Butter Cakeobachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8421337.post-70139692992925854722009-12-11T20:10:02.334+09:002009-12-11T20:10:02.334+09:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1137976618651126692006-01-23T09:36:00.000+09:002006-01-23T09:36:00.000+09:00chikaThank you so much for your comment! Now that ...<B>chika</B><BR/>Thank you so much for your comment! Now that you said that, yeah, that’s right. The sides turned brown alright only when I baked cakes in my small loaf pan. It never worked with taller cakes. So I guess that’s something that can’t be helped with my oven. (It was 19,800 yen and the smallest size I could find.)<BR/> <BR/><B>steff</B><BR/>You have this kind of oven, too? Yeah, I obachanhttps://www.blogger.com/profile/18146311760014752971noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1137962063306777412006-01-23T05:34:00.000+09:002006-01-23T05:34:00.000+09:00Kon'nichi wa Obachan:Many years ago when I lived i...Kon'nichi wa Obachan:<BR/>Many years ago when I lived in Japan a friend gave me a delicious gugelkoff recipe which I still use. The sides get very brown, this is a function of the amount and type of sugar in the batter I believe. You may want to try heating your pan prior to placing the batter in it so it is very hot. This is done in recipes that want to achieve a crust on the outside, such asAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1137887370906037312006-01-22T08:49:00.000+09:002006-01-22T08:49:00.000+09:00Hi Obachan,Your cake looks great...I can almost sm...Hi Obachan,<BR/>Your cake looks great...I can almost smell the caramel! :)K and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1137861884027196082006-01-22T01:44:00.000+09:002006-01-22T01:44:00.000+09:00Hi Obachan!Your caramel cake looks great!And thank...Hi Obachan!<BR/>Your caramel cake looks great!<BR/>And thanks for the link to the recipe, this is something I've been meaning to try since December when I first had a slice of something similar in a restaurant in Tokyo.<BR/>About your cake-form - I don't have one but I remember a discussion on a cooking forum I read. It seems these cake forms are a bit tricky, some people find it hard to get the Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8421337.post-1137836668523407482006-01-21T18:44:00.000+09:002006-01-21T18:44:00.000+09:00Hi obachan,Your caramel marble cake looks utterly ...Hi obachan,<BR/><BR/>Your caramel marble cake looks utterly good! I haven't baked caramel pound cake for more than a year now, maybe it should be about time...<BR/><BR/>re: sides of your kugelhof cakes; do yo get browned sides with your other cakes baked in a regular loaf pan? Ever since I got back in Japan I've been using some oven-cum-microwave-ovens, and I NEVER get the sides of my cakes chikahttps://www.blogger.com/profile/13924490532215891887noreply@blogger.com