The caramel top of a dobostorte -- help! I cannot figure out how to pour the caramel over the top layer without it draining off and more of it ending up all over the counter than on the cake. Is there some kind of non-stick surface that would resist even this stickiest of caramel?
Also, I have been never been able to cut or even score it into wedges -- either the caramel is too runny and runs back together, or too hard and cracks all over the place.
How can I make the top of this cake look picture-perfect?
You deserve a cookie.
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