Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Chilling the cake helps the buttercream keep its shape as the caramel is added. Hey there, I followed this recipe step by step however, when cutting into the cake after frosting there seemed to be a gluey ring in the middle of the cake. If you want that, you will need to heat the sugar until it gets to the hard ball stage (295 to 309 °F). It can be hard in warm climates, if you decide to make it again I’d recommend adding a bit less heavy cream to the caramel to help counteract that , I’d love to see your cake!! Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable. Thank you! Once frosted, you should allow it sit it your fridge for at least 20 minutes, or in your freezer for 10 minutes. My biggest tip when doing this is to add the sugar in gradually. The recipe time is for three six inch pans. This pink and gold drip added some playfulness to my, The sauce can also be added to buttercream to create a salted caramel buttercream. Method: Preheat oven to 300 degrees. If your caramel was fully cooled, or really thick, you def would have needed more heavy cream <3. Hi!, I’m going to make this cake in a few days. If you try this caramel drip cake recipe, please let me know what you think of it be leaving a comment and rating. And it lasts forever <3, You should freeze it before so it’s firmer and easier to assemble. The caramel will still turn out if you add all the sugar at once, but it takes a lot longer to melt down. I will have enough for my buttercream but I don’t think so for the drip or inside cake ?. No sculpting, challenging shapes, or finicky recipes for me right now. Unusual, I know. Wait until the sugar is mostly liquified, then add the next increment of sugar. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. I like to use a, Bake for 30-33 minutes, or until a toothpick comes out clean. How to create a salted caramel drip. A half batch should be enough frosting for that style. Aug 11, 2020 - Explore Bettywilliams's board "Caramel ganache" on Pinterest. it was like water with butter chunks. I used to just dump it in all at once. I add about a quarter of a cup at a time. Jump to Recipe I have no words, for once. I am hoping to make this cake for a friends wedding, she wants the flavors but a different design with very white buttercream. Did you make any substitutions? Drip cakes don’t have to be scary, but there are a few things to keep in mind to make sure you get that perfect drip look! I wanted to make a simple, delicious, and stress-free cake that looks just as good as it tastes. You can easily make it thinner by microwaving the caramel, so that you can add the drips <3 I hope your caramel cake turned out great!! Add an even layer of salted caramel buttercream between each cake layer, as well as a large swirl of caramel sauce. It obviously will be more murky red adding to the caramel color but I’m willing to experiment but afraid to ruin the drip. <3. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. Should I just heat it for 10 seconds in the microwave? The cake layers are in the freezer as I made them a month ago. You can also have issues if the cake hasn’t been properly chilled. You are too sweet Karen! Allow the pans to cool for 10 minutes, then run a. I live in a really hot tropical climate in Australia so the drips ran more than they should be it still presented well and the crowd I baked for didnt care one bit, it was demolished!! I’d say maybe let the cake layers bake a bit longer next time and see if that helps! What would the time be for 2 9 inch? What can I do to thin it once I put it together which won’t be until next Sunday.