alexist

As expected (given her improvement over the past week!) she's officially normal. Whee. She also did a LOT more copying for the SLP than she does for me (she said that I need to speak more slowly so I model better--big surprise...)

I feel a bit silly, but she said it happens this way all the time and it is better to have them evaluated anyway. Neil did not help by saying "told you so".

Though I still wish she'd call me mama!

I just made YUMMY salted caramel frosting. I doubled the recipe, and it was the right amount for 2 9" layers (actually, yield was a bit under, but I think that's because I didn't cool the caramel enough and it melted the butter a bit). Here's how you make it (ETA: this is doubled, don't double again!):

1 cup / 200g granulated sugar
1/2 cup / 125ml water
1 cup / 250ml heavy (double) cream
4 tsp vanilla
12 oz unsalted butter, softened
4 cups / 475g powdered sugar, sifted
2 tsp salt

Combine the granulated sugar and water in a saucepan. Bring to the boil, then cook to a medium brown caramel. Add the cream and vanilla and stir until the caramel dissolves again. Pour into a Pyrex cup and allow to cool completely.

Beat the butter, powdered sugar, and salt until fluffy. Beat in the caramel mixture. If it's runny, refrigerate it till firmer then rebeat it (the step I should have taken!) Ice your cake.

I'm not generally a frosting fan, especially confectioners sugar frosting, but this was fabulous.