Be sure your cake is very cold and your caramel very thick before you do the drip. I have already baked one 9” Funfetti cake with your recipe from The Cake Blog. Can I freeze the cake ? Thanks for your time. It says to add but doesn’t mention how to make it. I hope you love it as much as I do. We are a group of salted caramel fans! In a microwave-safe bowl, add the caramels, butter, and the milk. As such, you actually want it to be thicker than you think you need for the drip. Hi Bozena! Have a great day! It will thin the caramel out slightly, but it should still be totally fine. Hi Margaret! I make frosting all the time and only use my wisk attachment. Love the addition of the caramel popcorn! I don’t know how to work in cups but I don’t want to convert the measurements myself in case I mess it up, you might already know what the grams and kilograms are. A layer of this Salted Caramel Frosting is the perfect addition to any mocha cake or brownie.. Pipe rosette dollops using a. Otherwise it came out really good. Hi Viviana! Once it starts to turn color it can burn very quickly. You can use the recipe as is if you don’t mind thinner layers. In a large bowl, whisk together the flour and baking powder, add the yeast mixture, caramel sauce, vanilla, coffee, and salt. Also how far in advance can you make the buttercream? It will bubble up a LOT, so be prepared. The caramel looked like it had come together well, but upon cooling it completely split and separated and kinda curdled. Thank u Olivia. I used land o lakes butter unsalted. If you try those then be sure to get ones that say Egg White only (to ensure no trace of yolks), those might work better but I can’t guarantee it. So glad you liked it . Whenever I search for a cake I have in mind, the best looking result is always from your site. Remove the saucepan from the heat and allow to cool a bit. Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. I’m not a cake baker at all, in fact, i flop pretty much every element if I bake, but your directions and hints made it a smooth process! Using a palette knife, add texture to the cake by using tip of knife to run grooves around side of cake. You can email me a photo – I would love to see it! Tastes just like our wedding cake did I’m planning on making it for a birthday this weekend and covering in fondant but with the 6 inch tins it would be too small for the amount of people but I only have 1x 8inch cake tin. I would love to make your SMBC but the whisk to my mixer broke. At least 4-5x the volume. To Assemble This Caramel Drip Cake: Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Always use a chilled cake though, and make sure your caramel (or ganache) is not warm in any way. Refrigeration is not recommended. Will this batter be enough for two 10 inch pans? Made this icing & caramel paired with cake base from Momofuku Milk Bar Birthday Cake. Thank you! Glorius. Add vanilla and caramel and mix until incorporated. My cream was straight out of the fridge, so I nuked it in the microwave to warm it up, but my butter was still a bit cold. Hi there! I wish there was a way to post a photo – Im that proud of how beautiful my cake turned out!!! I just made this and it is absolutely delicious!! I’m so happy to hear you loved this one too . Cream butter and sugar in bowl of an electric mixer at high speed until fluffy, about 5 minutes. Hi Es! The caramel will thicken as it cools. I haven’t tried that so not sure it would work well, but you’d keep the temperature the same and extend the baking time (by a lot, likely). Thank you! The caramel that is made is it enough to put into the cake, icing, and drip on the cake? 1. Thanks . The caramel can be refrigerated for two weeks or frozen for up to 3 months. … I did a quick google search and it says 245°F to 250°F, but I’m not entirely sure that’s correct. The piped icing on top actually slid towards the edges (mind you my cake was probably not perfectly exact levelled) but I would suggest cooling the cake once the caramel drips and top is done and then pipe the icing onto the top edges. I couldn’t completely smooth out the little dent there. Hi Taylor! A good hour in the fridge should do. Grease and flour three 6" cake rounds, line with parchment. It’s the 1M piping tip. This Caramel Cake recipe is perfect for that die hard caramel fan in your life. You can make it with a hand mixer, it will just take a long time. Caramel can be finicky with drastic changes in temperature so I am always cautious. Thank you so much. Does your picture have a six inch round cake? Other than that I topped with caramel pop corn in the center and it is amazing!! . Usually, you’re going to use something like Instant Yeast in breads, rolls, pizza crust, etc., but in this recipe it gives you a nice fluffy vegan coffee cake that’s perfect for topping with caramel … You can email me a photo at [email protected]. Thank you so much for your reply. And my little girl who loves all things salted caramel was very happy! Hi Olivia! After following your recipe, there’s never a doubt it was also the best tasting one too. Baking powder does not come in liquid form… The metric conversion tool is an automatic calculation and converts tsp to ml instead of grams. I was wondering weather the caramel will be okay over night plus drive in chilly bin or weather I would be better doing last minute decorations at destination . For the SMBC what if I melt/caramelize the sugar, grind it and use it with the egg whites? I just do the touch test — whisk the whites and sugar for 3-5 mins over the pot and dip a finger in to see if the mixture is hot and no longer grainy. Cup4Cup comes highly recommended:, Howdy! I went with it anyhow, because I figured it gets heated anyway, right?? This moist made-from-scratch cake is packed with fresh apples and all real ingredients. I try changing the number of servings but I’m not confident with it. Is there some other frosting apart from buttercreams which I can use in the Funfetti cake? Thank you for sharing your recipe. , HI there – just wondering if you use UK/Australia ‘cup’ measurements or the US ‘cup’ measurements. Spoiler: it’s actually really easy! Thanks for a great recipe! Yes, they should be room temperature. You can totally use that, it will just change the color of the buttercream, but just very slightly. I work with iambaker and am happy to help with questions. Hi Ghosayna! BUT, I want you to know that, I knowwww, the “accident”, with the first batch of caramel, was no accident! Hi Olivia 2. Really looking forward to making again x. Hi Danielle! Your recipes are so clear and detailed, they’re easy to follow. What about caramel sauce used on ice cream? Using oil will change the texture of the cake. Hi Brasta! Any suggestions on liquid portions? Have a great day! So happy to hear you loved this one. Just make sure it’s cooled down before you refrigerate. 5-10mins)). Hi there! Showcasing layers of Devil’s food chocolate cake, light and airy cappuccino frosting, and salted caramel … Coffee Cupcakes with Salted Caramel Frosting have wonderful coffee overtones topped off with a delicious hint of salted caramel in a beautiful and rich frosting. Hey, Please see my full. This site uses Akismet to reduce spam. It’s really very easy, it just requires a bit of focus and attention for 15mins or so. Stir the icing with the salted caramel sauce and spread a quarter of mix over one of the cake. I don’t like salted caramel (gasp) so I recommend starting with less (1/4 tsp) and adding as needed. Converting pan sizes is always tricky. I just made this salted caramel sauce and it’s the best one I’ve ever came across! I am making my brother his birthday cake and we are having a huge party. Tough call between this one and the Turtles! Do I need to use the paddle? Hi, Kathie! Thanks for the update!! Both SO delicious. Yay to a perfect caramel! Also, can I use store bought caramel? So that got me thinking. It should be totally fine in the fridge and won’t ruin the drip. If you do this, be careful, as the caramel is hot. Would this cake taste good with cream cheese frosting? Trim cake layers slightly. In a bowl or freestanding mixer, cream the butter and both sugars until light and fluffy. Once decorated how long should it last ie still be fresh Thank you for taking the time to answer The caramel is what I think tastes too much like butter and not like caramel. This will likely take between 5-7 minutes. Hi Ellie! I’ve made it before so I know how long it can take for it to cool down so the butter can be added but I just want to see if you or maybe a fellow baker here has ever done it and been successful. It looks like it fills your cake stand. There are a number of different ways you can make caramel, but I’m going to tell you about my favourite way to do it. So happy to hear it turned out for you in the end and that you loved it!! Can’t wait to make it! Caramel also does not react well to drastic changes in temperature, so it’s important that the cream and butter are added slowly and are room temperature. Specially the sauce. Crushed pretzels would also be delicious added to this cake. I think the metric conversion of caramel is wrong. Hi Melanie! Salted caramel cappuccino chocolate cake is my new favorite layer cake, the kind of cake that’s perfect for parties, holiday entertaining, or a chilly afternoon served up with a steaming mug of coffee. Can i boil it again or i will ruin it? Very slowly stir in 1/2 cup of heavy cream. Thank you! Hi Newby! Make sure to check out some of my favorites! Just store it in the fridge. Thank you thank you! Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. Beat on med-high until pale and fluffy (2-3 mins). Place the pot over med-high heat and bring the mixture to a boil. ****, Fill in the top of the cake with more caramel and spread evenly with an offset spatula. (10 ounces) individually wrapped caramels. Another fun way I enjoy coffee is to use it in my baking. The results were just as I expected. Hi Ashley! Hi Olivia Can you tell me if it’s possible to make it using a hand held mixer?,,,,,, Earl Grey Cake With Vanilla Bean Buttercream, Tiramisu Cake With Mascarpone Buttercream. I have a question, if I were to use 8inch cake (deep) tubs rather than sandwich tins,, essentially 2 layers is one cake tin, should the temperature by lowered and cooking time extebded? My cakes turned out dense, but I am almost certain the baking powder I used was too old. Hi Mary! Let sit for 5 minutes, until the mixture becomes foamy. After crumb coating the cake and chilling it for 20mins, I frosted it like any cake except that I used way more frosting on the sides than I normally would. This step is important to melt the sugar or else you’ll have a grainy buttercream. Beautiful, beautiful, beautiful. The cakes should rise to be almost 2″ tall. There is a metric option at the bottom of the list of ingredients if that’s what you prefer to use! I’ll also try to bake it for a bit longer and keep a close eye. Remove the bowl and stir, and then pop it back in. Hi Victoria! Grease a 9-inch round cake pan and set aside. Here are some sites I use as a guideline: In a small bowl, mix together the ground flax seed, water, olive oil, yeast, and sugar. My only issue was the buttercream was very light and fluffy, not very stable. Your cake sounds amazing, I would love to see a pic! The cake is definitely more on the sweet side due to all the caramel in it. I tried the caramel and it was a huge success after many failed attempts. Remove from heat and let cool to room temperature (about 2 hours). The measurement? Hi Olivia (love your name. I have been asked about baking these sheet cakes in a 9×13-inch baking dish. In the bowl of a stand mixer combine butter and sugar. The buttercream you can make weeks in advance. I sometimes place plastic wrap directly on top to prevent a skin from forming, but it’s not critical. Any tips on storage ? Yes, it’s enough for all components. Sorry to hear you didn’t love this one. Can I use pasteurized egg whites in a carton and skip the part where they are brought up to 160 degrees? Thank you . Ahh thanks so much! Brushing down the sides of the pot is important to prevent your sugar from crystallizing — we don’t want a grainy caramel! In the bowl of a stand mixeror with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. I have two questions, though. Here are some sites I use as a guideline: Converting pan sizes is always tricky. Hello love, how do I half the recipe if I only want to make the cake in one 8 inch cake pan? Was this just the cake layers themselves or the whole thing? Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. At this point I remove the pot from the heat and set it aside to cool. Hi Dani! One issue I did have though was with the caramel drips. It worked! The cake sand is only 8″ or so wide , Hi My caramel was pourable when I attempted, but I had to coax drips with a spoon, with clunky results. You can try swapping the AP flour straight for cake flour. In a medium bowl, combine flour, baking powder, and salt. That sounds amazing. If you’re making a salted caramel, be sure to let it cool before tasting it! I hope everyone loved it . Yay! Side note: I did add Pecan Bourbon to your maple cake and it was awesome! This was a really good recipe BUT be warned this is a skinny and tall cake, and also you really do have to make the salted caramel before hand. The temperature would stay the same. Also, for the SMBC, I used 1/2 cup white sugar. I’m thinking of making this for my daughter’s wedding. Sorry never mind I just read your reply to someone else with a similar question. My husband wanted buttercream between the layers instead of caramel and there was enough. Thankyou. This cake is soft and fluffy with a brown sugar and cinnamon apple filling, topped with cinnamon and brown sugar crumbs, and is finished with a drizzled salted caramel … Specifically, I used the right side of the middle comb from this set. It was sooo good. My house smelled divine during baking and the finished product looks amazing. I used a cake comb on the sides. Since the heavy cream is colder than the hot caramel, … I would change the Servings to 16 and use those amounts. Thanks for the amazing recipe! Required fields are marked *. Yes, I mention this in the post. I have two 9” pans, so according to you 16 person servings would fit in those two pans. It took me a whole day but everyone loved it. Have you checked to make sure your baking powder is fresh and not expired? Hi Olivia I made this for dessert for dinner tomorrow, how do I store it? They are seriously mouth-watering. , Hi Caitlyn! I am going to get some fresh powder and try again. Hi Monique! Someone thought I bought it somewhere! The caramel once set in the fridge gets decently firm, but then it softens again as it comes to room temp. Hi Arwa! It's the perfect simple fall treat EVERYONE will love! The SMBC already uses dark brown sugar which is very caramelly and has caramel added to it. We were thinking of adding pretzels, but we didn’t. Bake by … So happy I did. Once the cake was frosted and smoothed, I placed the cake comb up against the cake, pressed in a bit, and spun my turntable. I was thinking that you could put chocolate honeycomb shards on it ? Today I am sharing with you the coffee cake of my life, it smells so much of coffee and when you bite, theres a subtle taste of bitterness.. and for a change..this cake is in a bundt pan .The glorious thing is that I decided to pour some caramel sauce..with coffee of course. I’m considering making this recipe but I am a beginner baker in that while I have used many boxed mixes, I only recently began baking cakes from scratch. Let us know if you do use water and how it turns out. It will start to smell AMAZING. . No, it will be enough for two 8″ pans. If so, how can I keep the cake layers overnight? So happy you liked it Thanks for the feedback! I’m so happy to hear the caramel worked out for you! You can wrap the cake layers in plastic wrap and keep them in the fridge or on the counter. Thanks so much! Heat the oven to 180C/160 fan/gas mark 4 and line 2 x 20cm sandwich cake tins. I don’t have a mixer with a paddle attachment just a reg old hand mixer. It is a very sweet cake though for sure! My question is what do you use to grease the pans, Hi Lorrie! Hi Laura! Hi Danielle! (It makes a big difference!) Top with 1-2 Tbsp cooled caramel. Hi Navaeh! Thank you for replying. I have tried a few different caramel sauces and this one is the best I have ever tasted. If I were making this a Salted Caramel Cake, I would sprinkle some sea salt over the top of the decorated cake once the drips have set. Smooth out the batter and gently tap the pan on the counter. Most caramel sauce recipes have far less butter. And my cakes never rise. You can use DDL instead of caramel in this recipe. Hi Dee! ~The Salted Caramel Frosting is just, well..icing on the Cake! Thanks for the feedback . Anyhow, I should have followed my own directions, but overconfidence and laziness got in the way and I ended up having to redo the whole thing. Hi.. i’m just wondering if I can substitute butter with vegetable oil for the batter? Follow with chocolate chips and toffee bits. I love ur recipe. I just didn’t have dark brown sugar at home… I never take my eyes off the pot while it’s cooking. QUESTION: Can I assemble and ice the cake a day ahead? It’s important that the cake is super chilled too., I made this for a birthday, and it was a huge success. Anyway, I used that for the drip. Not sure baking powder comes in liquid form like the recipe suggests! Can I substitute the caramel sauce for butterscotch sauce? It was a disaster. Next time, I will add more caramel. I want to make this cake for a friend. Thanks. Can I put the caramel in the fridge before it reach the 2 hours resting on the counter like you mentioned? Thanks, Hi Michelle! Consequently, I am intimidated by Swiss meringue. Can I make this recipe with self raising flour and skip the baking powder? Baking time might differ though. I was wondering if sour cream can be used in this cake recipe to make the flavour more rich? Could I do 1.5 quantities but all in one? and hope you have a great day! The recipe as-is will also work in two 8″ cake pans. Hi i ’ m going to try to speed that up in the... Figured it gets heated anyway, right??, about 5.! My SMBC still holds its shape ( but also still put it the. Couple minutes or so, but you could give it a bit thinner but should be a bit to. Another one of my sheet cake base from Momofuku milk Bar birthday and! I try changing the number of times maybe i ’ ll need to it. For caramel Pecan topping, stir to combine, but then it softens again as it to! Whip and cool the meringue and then make the flavour wanted to a! Caramel buttercream fridge over night how will it be after two nights looks awesome!... Caramel sauce at home huge hit and your tips were so helpful to.... 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