When fall season starts to kick in, you can find me whipping more apple and caramel combo. But it’s usually the balanced sweetness and saltiness of caramel that skips my heart a little bit faster.
But you know what, it’s actually an easy cake to make. Once you know the right tips in making the perfect caramel frosting, you’ll be able to assemble and cover it all up in no time. This is kinda the old-fashion way, as they say. If you’re certainly up for a challenge, then this one’s for you.After all, a slice of perfect salty and sweet caramel layered cake with caramel frosting should be worth all the trouble, right?
Now raise your whisk and whip up this perfect holiday cake. If you aren’t quite ready yet, you can bake the cake layers in advance, cool and wrap them up tightly in a plastic and store them in a room temperature for a few days. When making the frosting, you don’t have to constantly stir it but you must keep a close watch on it. Do not use any saucepan that is below 3 quart or it’ll most likely to spill. Before you start layering the cake, place a parchment paper on the cake stand so the bottom part won’t stick to it.
While the frosting is still little warm, start frosting the cake with a little amount, enough to fill the cake. Work quickly as you can since the frosting will begin to set as it cools.
You can also dip your offset spatula on a warm water to prevent the frosting from sticking on it while spreading the frosting around the cake. If the frosting gets too thick, add a teaspoon of hot water into it and blend it up to loosen a bit using a hand mixer. Let the icing set completely before you serve the cake. Grease a 3 inch x 9 inch pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white - about 4 to 5 minutes. Add sour cream and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add milk and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour batter into the greased cake pans into three equal parts. Tap pans on work surface to eliminate any large air bubbles. Add butter, evaporated milk, sugar to a 3 quart or larger saucepan. Half way throw cooking it would continue to have a pale color – just keep stirring, frequently with a wooden spoon or resistant spatula to knock back the foam. Cook until the sauce thickens and turns into a golden brown color – an easy way to check for thickness is to dunk a spoon into your pot, pull it out and quickly run your finger down the back of the spoon. As sauce cools down it thickens even more and can turn into a a thick paste while cold. Thank you so much for the simple and descriptive recipe!
Regular milk would be fine for the cake and evaporated milk for the icing. Please, can margarine be used in 0oace of butter for the frosting????
Be sure to adjust powdered sugar for desired thickness. Just wondering, can i use condensed milk to make the caramel frosting instead?
What does that convert to in measuring cup size?
It should be a cup and a half butter stick or 2 1/2 butter sticks.
You can’t beat that epic caramel taste of sweet and salty. However, you need to keep a close watch while you make the frosting. You’ll fall in love with the balanced sweetness and saltiness of caramel in this decadent cake. Its easy to create delicious cakes with a... Contoured cake pan featuring a merry... I have had my several failure stories of sponge cake, either the crust comes out on its own or the cake crumbles or the cake doesn’t stand out as sponge at all(believe me there were times where it came out as hard as a stone(really!).
I was never confident before when it comes to baking. There is a unique technique of incorporating various kind of ingredients in this recipe. Take some(say a cup) of batter and mix with the milk/butter mixture and gently mix with a spatula to form a batter again.
We will add this liason to the main batter, the technique here is not to dump the liquid ingredients straight into main batter causing deflate of the delicate foam we developed.
Doll Cake Pan Instructions
Allow the cake to cool down completely and remove it. Electric beater makes your job easy for beating eggs until fluffy.
You could achieve the result with hand but it does take a lot of time to get the foamy texture for eggs. When should we consider the cake is done?
The ribbon stage is a stage where the egg/sugar mixture is thick and when lift your mixer blades, the batter runs back into the bowl and makes a ribbon shape before disappearing back into the mixture. Also you can make a figure 8 by using the batter, ofc it will disappear soon. Use unsalted butter for best results and taste. It could be possible because your sugar is granulated big, use super finely granulated sugar to avoid this.
I totally agree with you on mastering the basic recipe. After failing earlier with diffrent recipes.
I added green pandas paste to this, and will frost with vanilla butter cream. Will definitely make this cake more often now.
I have only tried a sponge about four or five times. This is the best cake i have prepared so far.
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