Thanks for all of the friendly words! Glad to see some who attended the dinners checking in. Whitney and Janine, we’ll see you next time!
Pam, I like the pink peppercorns that The Spice House sells. They have a website. We actually found through the course of making/testing these recipes that different sellers (and even different batches from same seller) have different intensities. Makes it a little hard to plan for. You can taste the ice cream base before straining out the peppercorns to try determining if the flavor level is right, and then steep longer if you’d like more pepper. (keeping in mind that flavors will be duller when frozen)
I am here to dash your hopes. I made it according to recipe. You can make it in a 10-inch cast iron skillet, but that isn’t what I did. I like the straight sides of a cake pan. If you do it in the skillet, cook the caramel for just a couple of minutes because it will continue to cook off heat.
Ugh. Sorry for all of those typos. I think I corrected it now.
Yes, everything as you assumed. 10-inch non-stick should work fine (although I haven’t tried), the cake will be pretty flat in that sized pan, but I think it will work. Still use parchment.
Katie, thanks! The menu was totally vegetarian friendly, with the exception of the piece of pork. We substituted a really lovely vegetable tart for anyone who didn’t want to eat meat. Hope to see you next time!
Hi, i love your blog and this looks like a fantastic recipe:)
I am baking this cake for a surprise birthday party for a friend tomorrow and i have a couple of questions….
For the caramel topping can i use white sugar instead of brown?
And how long can this cake sit out? Will it become too soggy if i bake it in the morning for the evening party?