Hi Hanna,

Yay, I love this recipe so much! I’ve made this recipe with a few different brands, but I usually use these ones from whole foods: https://amzn.to/3N0oYME

They honestly have so much butter in them though, the crumbs almost holds together without any additional butter! It’s wild. Other brands work great too though!

Hi Brooke,

I bake with a scale! I just double checked and all the weight measurements look right to me! Which sugar measurement do you think is off?

In regard to the weight of the cookie crumbs, the weight can vary based on the brand of cookies you’re using, and how finely you crushed the cookies.

@Sandra, I use cane syrup (from sugar cane not corn) for my bakes … Lyle’s Golden Syrup! You can get it from Amazon or Whole Foods.

Hi Summer,

Apologies for any confusion! I use a whisk attachment to make the cake batter the entire time. The butter and sugar should creaming together nicely and become lighter in color when mixed on a high speed. Is there a chance your butter wasn’t fully at room temperature?

However, I do use a paddle attachment to make the frosting in this recipe! It find it gives the buttercream a smoother texture. Hope that helps, happy baking!

@Pati good to know!! I’ve adjusted the caramel recipe to take down the temp a bit so that hopefully others won’t run into the same issue. I appreciate both of your feedback!! <3

@Kirsten, so happy to hear that!! 🙂

@Molly, sure! You can make 4, 6″ cake layers, but they might take a few minutes longer to bake. Happy baking!

@Laura That would be so delicious, and should work great!

@Tanya, so sorry for the confusion! I do hold the thermometer in place, but a lot of candy thermometers also have a clip so you can just clip it to the side of the post.

@Allison,
I had the same issue and am not new to caramel. I debated taking it to that temp. I think next time, perhaps taking it from 5-10° cooler on the candy thermometer should work. Hope this helps! 🙂