It’s in the frosting, swirled between the cake layers, and of course, dripped all around the cake. Could I make this cake but using white chocolate cake layers like shown in you white chocolate raspberry cake? Butter 2 10″ round cake pans (or 2 8″ or 9″ pans and a cupcake pan). That’s my best guess, the spoon wouldn’t impact how it turns out, unless it’s cold for some reason. Mix in butter slowly (1 Tbsp at a time), then stir in cream and salt. Thank you for sharing! In fact, my caramel is made without a thermometer, with just four ingredients. When making this. Hey Chelsea, I’m making this cake for my sister and I’m wondering if your caramel can be used to make hardened caramel to use as cake toppers, or can it only be used as a sauce? Hi Chelsey, I recently stumbled across you on YouTube and I had a go at making the caramel drip cake with your vanilla recipe. If you want that, you will need to heat the sugar until it gets to the hard ball stage (295 to 309 °F). Here’s the link: https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/. If your caramel is too warm, it will be thinner than you want, and will run straight down the cake and pool at the bottom of your cake board. Is there a reason this is happening and does it do that for you as well? If not, adjust as needed. A batch can be made in about 5 minutes. I do think red with the caramel color will be a better red than white chocolate red but I’m worried it may be too brown. The second tip is to make sure your caramel is the right temperature!! Cover the top of the cake with caramel sauce, and add caramel squares around the top of the cake. it might also be that the cake layers were a bit under baked?? To use chilled caramel, heat the bottle or bowl in to the microwave for 10 second intervals until it reaches the right consistency. I have to make this cake the day prior, fully frosted and assembled. In the end, I think I achieved just that with this recipe . You are too sweet Karen! I don’t have three 6”pans, can I bake the whole thing in one and slice them rather than bake 1 at a time? Can I add a white coloring to this buttercream? Thank you. As all the other Drip Cakes I have made so far has used chocolate, I decided to go with a salted caramel … Thank you for sharing . Add in vanilla extract and oil, and mix at a low speed until fully incorporated. Free Recipe: Salted Caramel Ganache from Online Cupcakes and MuffinsCourse Hey guys, we really hope you like this sneak peak video from our upcoming cupcakes and muffins online master course. I’d say buy more than you need bc you can always save leftover frosting for another project! I’d say maybe let the cake layers bake a bit longer next time and see if that helps! If you want the caramel itself to be thicker, I’d recommend letting the sugar caramelize a tiny bit longer in the pan, or add in less heavy cream. I add about a quarter of a cup at a time. Sadly, this was a total disaster. Hope that helps, happy baking! I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! All you need is sugar, butter, heavy cream, and a bit of salt. Do you use it freshly made, when it’s kinda soft? Don’t worry, that’s good if the caramel is thick! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Wait until the sugar is mostly liquified, then add the next increment of sugar. My wedding is only a couple weeks away, so I wanted to keep this cake design simple! Any advice would be appreciated. I do use it once it’s freshly made! If you make it ahead of time, cover it and place it in the fridge, then take it out a few hours before you’ll need it to allow it to thaw! So sorry I didn’t get to this before you gift exchange! Thank you in advance for thanking the time to share your gifts with us novice people!!! I was convinced it was some complicated process, that must require all kinds of special equipment. Triple-Layer Chocolate Cake with salted caramel cream cheese buttercream, drips of chocolate ganache, homemade crisp caramel popcorn and extra drizzles of caramel. With electric mixer, whip on high speed until light and soft peaks form. My first tip is to make sure your cake is properly chilled. So sorry to hear that Holly! Unusual, I know. In the fridge or on the counter? If the butter is at room temperature, it shouldn’t cause the sugar to seize (it’ll bubble up, but remain soft). Store in fridge? Thanks for the great recipe! Slowly add in the powdered sugar, 1 cup at a time. I’m making a gingerbread orange layer cake with orange mascarpone cream frosting and it’s decorated with sugared cranberries & a caramel drip around the edges. I love them because they’re fun to make and you can get creative with matching the colour drip to the theme of the cake. What would the time be for 2 9 inch? This caramel sauce isn’t cooked long enough to harden fully to be used as a cake topper! Make your frosting ahead of time too, or save any leftover frosting! Caramel can be finicky for drips, and usually runs further down a cake than regular ganache. I’ve never frosted a cake with store bought frosting before, so sadly I have no clue :/ I’m so sorry! The buttercream locks in all the moisture, keeping the cake fresh and delicious! I’m wondering if it is bc there is so much butter in the caramel (other recipes I’ve seen only call for 2-3Tbsp.)?! The recipe time is for three six inch pans. As the sugar melts, it will gradually deepen in color. This pink and gold drip added some playfulness to my, The sauce can also be added to buttercream to create a salted caramel buttercream. I used to just dump it in all at once. I’m so happy to hear that Katrina!! And it lasts forever <3, You should freeze it before so it’s firmer and easier to assemble. Do you mean on top of each flat / leveled cake layer? Thank you!! Tag me on social media @chelsweets and use #chelsweets so I can see you beautiful creations! Stir occasionally until the sugar is fully dissolved, and is an amber color. Each bottle is microwave safe and the squeeze top is perfect for creating accurate drip effects. The caramel sauce in the recipe is used in pretty much every element of the cake. Any suggestions are appreciated! Why did my buttercream separate? The only part that is a little scary is melting down the sugar. Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Finish with a sprinkle with a flourish of sea salt on top of the cake. I made up a double batch of, If you do create a salted caramel drip cake using this tutorial, I’d love to see! Thank you (UK). This is Salted Caramel Wonder is going to be the Best Father’s Day Cake Ever! Dark Chocolate Salted Caramel Cake. The amount of cream you have to add can vary based on a few things, like the temperature of your kitchen, or even the temp of the caramel! Hi Ann! Did you make any substitutions? Hi I loved your wine glass drip cake and I have a girls night gift Xmas exchange tomorrow so I’m hoping you read this and get back to me before tomorrow night. Wanting to make in advance but not sure how to store it. This makes sure the frosting is cold and firm to the touch. Either of those should make the final product thicker. How to make an ice cream cone cake topper. Will your caramel drip work over a mascarpone & whipped cream frosting or does it only work with buttercream? I am hoping to make this cake for a friends wedding, she wants the flavors but a different design with very white buttercream. Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable. ?thank you! I hope that helps, happy baking! Was my butter to cold?. Hi!, I’m going to make this cake in a few days. Sounds like your butter might have been cold! Let me know how it goes if you try it, I’d love to know for the future <3. My biggest tip when doing this is to add the sugar in gradually. A half batch should be enough frosting for that style. But the truth of the matter is, it doesn’t have to be complicated. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. How much frosting should I get? It made with vanilla cake layers, salted caramel frosting and is decorated with caramel drips. However, I didn’t know to do that when I first started making caramel. I always use your drip recipes for my drip cakes so hence why I’m asking you and plan to use this caramel drip. Delicious! Once the frosting is firm to the touch, use the caramel sauce to add drips around the cake. How do I make enough for batter and frosting for three 8 in cakes? 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