- Joined Jun 10, 2008
I want to make these miniature chocolate cakes with caramel sauce and macadamia nuts on top of them. I remember caramel sauce basically being like sugar and getting hard fairly quickly. I'm worried that if I drizzle the sauce on the cakes, the sauce will basically make the cakes inedible by the time I get them to where they need to be...roughly an hour away. Any an all help would be appreciated.