Hi Kaaren,

I have never had this issue but I have heard this from a couple of people in the past. The keys to avoiding it are making sure you are not using a plastic bowl and that the mixture is very, very chilled before trying to whip it. If your cream ever starts to separate, assuming you’re working with it very chilled and not in plastic bowl, you can add a little more heavy whipping cream and bring it back to emulsion.

Thanks, Zoë

Hi Rosanna, this caramel cream doesn’t have a lot of body to it, so you could try whipping it a bit longer so it has more structure. Zoe recommends only using it on a lighter cake like chiffon or some kind of sponge cake. If the cake is denser, then she suggests opting for something different. Cheers!

Go for it. The smoke is minimal as it is just a reference point. Making this or any caramel requires us to be diligent by posting up by the stove as if we are a soldier on watch duty

Hi Sally, Zoe’s log has been about 11 or 12 inches when she’s tested the recipe. I hope this helps!

Hi Mike, Yes it can. Zoe suggests making sure it’s no more than 1/8 of an inch thick, otherwise it will take too long to bake and might burn on the edges. Try to get it as even as possible. Once it looks dry, it is probably pretty close to done. Enjoy!

Hi Janet, you reference both 1/2 stick and 1/2 cup in your comment. Did you use 1/2 stick by chance? 1/2 stick is actually 1/4 cup so you would need to use a full stick for this recipe. Please let us know! Thank you.