Comments on: Crème Brûlée Cake https://livforcake.com/creme-brulee-cake/ Classic Cake Recipes with a Modern Twist Tue, 07 Sep 2021 16:52:27 +0000 hourly 1 https://wordpress.org/?v=6.6.2 By: Olivia https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-69447 Tue, 07 Sep 2021 16:52:27 +0000 http://livforcake.com/?p=6221#comment-69447 In reply to Sophia.

Hi Sophia! Yes, they will soften and melt over time.

]]> By: Sophia https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-69434 Sat, 04 Sep 2021 18:45:17 +0000 http://livforcake.com/?p=6221#comment-69434 Will the sugar shards soften inside the cake

]]> By: Olivia https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-52529 Fri, 07 Feb 2020 23:55:52 +0000 http://livforcake.com/?p=6221#comment-52529 In reply to Romina.

Hi Romina! I still can’t believe how stupid I was to do this! It will never happen again, believe me. I’m so happy to hear you’re an avid reader and follower 🙂 <3

]]> By: Romina https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-52524 Fri, 07 Feb 2020 19:05:30 +0000 http://livforcake.com/?p=6221#comment-52524 . Honestly I couldn’t put the breath down, please take care. I hardly comment here as I have left the comment on the cakes I have tried and I keep doing the same recipes again and again. Though I read the blog.. Thanks for such wonderful recipes and PLEASE be safe..]]> Omg Olivia, I cant remember single thing you said about caramelised sugar or anything sort, but u burning 🥵. Honestly I couldn’t put the breath down, please take care.
I hardly comment here as I have left the comment on the cakes I have tried and I keep doing the same recipes again and again. Though I read the blog.. Thanks for such wonderful recipes and PLEASE be safe..

]]> By: nancy watson https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-18034 Sat, 23 Dec 2017 23:50:09 +0000 http://livforcake.com/?p=6221#comment-18034 Thank you

]]> By: Olivia https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-18030 Sat, 23 Dec 2017 23:24:31 +0000 http://livforcake.com/?p=6221#comment-18030 In reply to nancy watson.

Hi Nancy! The cakes aren’t super tall, maybe about 1 1/2-2″ in height.

]]> By: nancy watson https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-18026 Sat, 23 Dec 2017 20:57:34 +0000 http://livforcake.com/?p=6221#comment-18026 How high should the cakes rise.

]]> By: Olivia https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-17949 Wed, 20 Dec 2017 20:35:24 +0000 http://livforcake.com/?p=6221#comment-17949 In reply to nancy.

Hi Nancy! The sugar shards inside will soften completely if they sit for a whole day, but really, they soften so fast that it wouldn’t make too much of a difference. Don’t expect a crunch inside, at any rate, but the flavour will be there! So yes, you can make that a day ahead. As for the ones outside, I did them the night before, but the longer they sit, the stickier they get — moreso if some place humid, so just keep that in mind when you’re handling them. For ease, I would make and assemble the whole cake a day before, but stick the shards on shortly before serving. I hope that helps. Let me know how it turns out!

]]> By: nancy https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-17941 Wed, 20 Dec 2017 07:12:12 +0000 http://livforcake.com/?p=6221#comment-17941 Hello, I want to make this for Christmas Eve, how much can I make day ahead? Can i make the shards for the filling day before and then a second batch of shards for the outside on Day of serving? I am thinking I can make the cake, frosting and filling day before? get frosting to room temperature and assemble day of? Thank you for your insight.

]]> By: Olivia https://livforcake.com/creme-brulee-cake/comment-page-1/#comment-9873 Mon, 08 Aug 2016 05:59:12 +0000 http://livforcake.com/?p=6221#comment-9873 In reply to Diana L..

Haha thanks Diana! Definitely staying away from flames for a while ;).

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