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?
Please enter a valid email address.
Well played. You deserve a cookie.
Complete with wallpaper and twinkle lights
A Food52 Gingerbread Brownstone
Relive Our Holiday Market
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.