Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, salted caramel drip cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This caramel drip cake makes the perfect salted caramel cake! Recently I was asked to make my friends Birthday Cake, so I had to oblige. I mean, it was just so difficult to bake a cake that was damn delicious and then eat a majority of it. But anyway, she let me make a recipe out of it, so we had a great deal going on!.
Salted Caramel Drip Cake is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Salted Caramel Drip Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have salted caramel drip cake using 17 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Salted Caramel Drip Cake:
- Get For the Cake
- Get 400 g unsalted butter
- Prepare 400 g light brown suger
- Get 7 large eggs
- Make ready 400 g self-raising flour
- Prepare 2 tsp baking powder
- Get 4 tbsp whole milk
- Prepare For the Icing
- Make ready 250 g unsalted butter (room temp)
- Get 600 g icing suger
- Get 175 g caramel (carnations)
- Take Pinch sea salt
- Make ready For the Decoration
- Take 200 g caramel (carnations)
- Prepare Pinch sea salt
- Prepare Rolos
- Prepare Chocolate sprinkles
When you do want to create a drip, hold the bottle in place (still upside down) and squeeze out a little of the salted caramel sauce. 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. Tips for the Caramel Drip A caramel drip is notoriously difficult to work with. This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter!
Steps to make Salted Caramel Drip Cake:
- For the Cake: 1) Heat the oven to 180C/160C fan and line three 20cm/8inch sandwich cake tins with baking parchment - leave to the side
- Next, In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, eggs and baking powder and then beat again until combined - try not to over beat (if mixture is really thick add the milk to loosen it up)
- Divide the mixture evenly between the three tins and smooth over the top - bake for 25-30 minutes until the Cake is golden and the skewer comes out clean (the Cake should spring back)
- Once cooked leave the cakes to cool in the tin for about 10-15minutes and then remove to the wire racks to chill for another 10-15minutes (if cakes dome slightly leave the cakes to cool upside down)
- For the Decoration: 1) In a stand mixer beat the butter until it is smooth and loose, then beat in the icing sugar 1/3 at a time. Keep beating in the icing sugar until it has all gone and the icing is fluffy and fully combined. Then beat the icing for another 5-6minutes so it becomes fluffy and light
- Next add in the carnations caramel and beat again with a pinch of sea salg for 3-4minutes. Taste it and if it is salty enough leave it but if not add a little more salt and beat again
- Once all three of the cakes are cooled, put the first layer on the serving plate (I used a spinning cake stand to make it easier to ice) spread 2tbsp of the icing on the top of the first layer and spread it around evenly. Do this for the other two layers but don't put icing on the top of the top layer yet
- With the left over icing spread a thin layer all around the Cake including the top (this is the crumb layer) refrigerate for 10minutes then add a thicker layer of icing. Smooth over the icing to make it neat (make sure you don't use all the icing, leave enough to go round the middle of the cake in a circle(see picture at the top))
- Once the icing is all done put the rest of the carnations caramel in a heat proof bowl with a pinch of salt. Beat it hard and then put in the microwave for 10seconds
- Using a piping bag, pipe the caramel around the edge of the cake to create the drip, don't use to much for the drip because it will fall quite far with one drop
- Pipe the rest of the icing around the inside (where you started the drip) once this is done pour the rest of the carnations caramel inside the circle of the buttercream. I then added rolos and grated some chocolate to the Cake but you can use what you like
- Once this is done refrigerate for about 15minutes and then it is ready to serve! Enjoy 😋😋
Tips for the Caramel Drip A caramel drip is notoriously difficult to work with. This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! I walk through each component, from the homemade caramel to the cake layers! Dark Chocolate Salted Caramel Cake - Dark chocolate cake layers with homemade salted caramel frosting and a salted caramel drip. This was one of the first cakes I ever made and posted on Cake by Courtney, but I always had the recipes listed separately on the site: chocolate cake and salted caramel frosting.
So that is going to wrap this up with this special food salted caramel drip cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
