Salted Caramel Cake
I made one yesterday from a recipe in a magazine. It called for 8 yolks and 4 eggs, nearly four cups of sugar and 1/2 pound of salted butter for the cake alone. The icing was three cups of brown sugar and two cups of confectioner's sugar and more than a pound of salted butter. It had five layers with more than a cup of icing between each layer. I know -- that's not even sort of gross. I felt guilty making it, especially given that it was for a crowd of fifty-somethings. I guess there's a case to be made that given the fires just to the south, the crude oil spillage in a nearby neighborhood (where, evidently an above-ground pipe burst and crude oil was knee-deep in some places), the outrageously dry and hot conditions here, the insistence by many that global warming is a liberal hoax, the Clippers fiasco, the rumors of Beyonce and Jay-Z having trouble -- well, why the hell not eat Salted Caramel Cake? And throw some rose petals on top that you've plucked off a wilting rosebush as a final devil-may-care gesture.
Let us eat cake.
