Issue link: http://maconmagazine.uberflip.com/i/1184228
8 8 | M A C O N M A G A Z I N E F E B R U A R Y / M A R C H 2 0 1 9 478.471.4349 | andersonconferencecenter.com | 5171 Eisenhower Parkway, Macon GA | You have dreamed of this day your whole life. Let our professional staff make it a day you and your guests will remember forever. FOR A CELEBRATION THAT IS UNIQUELY YOURS EVERY TIME IS SPECIAL AT EDGAR'S... 5171 Eisenhower Pkwy | Macon Your patronage and support have helped more than 1000 people find a Helms College career pathway out of poverty. Monday - Friday: Lunch 11 AM to 2 PM, Dinner 5 PM to 9 PM helms.edu | edgarshospitality.com | 478.471.4250 Live Music ursday JOIN US FOR THESE SPECIAL EVENTS rst Suday Bruch LAST THURSDAY OF EACH MONTH FIRST SUNDAY OF EACH MONTH 11 AM TO 2 PM Reservations encouraged, not required Combine all wet ingredients in large bowl, except for milk. Beat until frothy. In another bowl, sift together all the dry ingredients. Slowly mix the dry and wet ingredients, alternate adding milk to keep mixture wet. Beat at medium speed just until the batter is smooth. Do not over-mix. Pour batter into the three prepared pans and rest for 15 minutes. Bake for 30-35 minutes. Test with a toothpick. Cool on wire rack, then remove cakes from pans and return to racks. To make toffee bits, place all toffee bits ingredients in a medium saucepan and bring to boil over medium high heat, about 5 minutes. Do not stir. Continue cooking for about 8 more minutes, until the mixture reaches 300 degrees or begins to brown. Do not stir during any of this time. Pour onto a parchment paper- lined baking sheet and spread thinly. Do not touch, but allow to cool. Place into plastic bag and break into tiny bits. To make frosting, beat softened butter until creamy. Add the sugar and mix until light and fluffy. Add the vanilla, then add milk until a creamy spreading consistency is achieved. To make toffee sauce, place the sugar, cream and butter in a small saucepan. Bring everything to a boil, then reduce the heat to a simmer. Add vanilla and salt. Stir with a wooden spoon for about 3-4 minutes or until thickened. Let it cool until desired consistency is reached. To assemble, level each cake with a sharp knife. Put first layer onto serving plate, top with toffee sauce, a generous amount of frosting and toffee bits. Repeat for second layer. Put on top layer, generously frosting the top and skim coat the sides. Pour sauce over cake, allowing to drip down the sides. Decorate with frosting, cookies and bits.