Do you mean on top of each flat / leveled cake layer? This makes sure the frosting is cold and firm to the touch. Cover the top of the cake with caramel sauce, and add caramel squares around the top of the cake. Why did my buttercream separate? Either pop the caramel into the fridge for a couple minutes to allow it to cool off a bit more, or heat the bottle (or bowl) in the microwave for 5-10 seconds. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. Thank you! At what point in the process did it separate? A half batch should be enough frosting for that style. In fact, my caramel is made without a thermometer, with just four ingredients. Hi Ann! See more ideas about caramel ganache, ganache, caramel. If so, yes!! I always have leftover caramel when I make a batch, and decided adding a caramel drip to this cake would be a great way to decorated it. It makes a world of a difference. I’m worried I won’t have enough when I start frosting ? Please help me!!!! Did you make any substitutions? Triple-Layer Chocolate Cake with salted caramel cream cheese buttercream, drips of chocolate ganache, homemade crisp caramel popcorn and extra drizzles of caramel. What are your thoughts? If you cut into the cake and have leftovers, 2 cups + 2 Tbsp all-purpose flour (276 grams), 2/3 cup unsalted butter, room temperature (150 grams) - 1 and 1/3 sticks, 2/3 cup egg whites (or about 5 egg whites) (185 grams), 1 cup buttermilk, room temperature (240 grams), 6 Tbsp unsalted butter, room temperature (84 grams), 1/3 cup heavy cream, room temperature (76 grams), 2 cups unsalted butter, room temperature (434 grams), 7 cups powdered sugar (907 grams) - or a 2 lb bag, 1 Tbsp heavy cream (or whipping cream) (15 grams), 1/3 cup of caramel sauce - recipe above (108 grams), Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a. Hi Mallory! 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. I usually use 3, 6-inch cake pans that are 2 inches tall! 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 always use your drip recipes for my drip cakes so hence why I’m asking you and plan to use this caramel drip. Method: Microwave for 30 seconds without the lid. How do you prevent that from happening? I’m not fond of buttercream or sugary frostings. So sorry about that! Either of those should make the final product thicker. Hope that helps, happy baking! I used to just dump it in all at once. I’m so happy to hear that!! The cake layers are in the freezer as I made them a month ago. Could I make this cake but using white chocolate cake layers like shown in you white chocolate raspberry cake? You can substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. 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? Was my butter to cold?. If you follow my tips below, I promise you can avoid all of these issues!! I’m sure you knew when I shared my salted caramel buttercream recipe a couple weeks ago, it was only a matter of time before I shared a caramel drip cake!. I do use it once it’s freshly made! Whipped ganache: follow recipe above, using 3/4 cup whipping cream and making these changes: Allow mixture to set and cool to room temperature (it will have the consistency of pudding; this may take 1 to 2 hours). If your caramel is running too far down your cake, it might be too warm when you’re adding it! it might also be that the cake layers were a bit under baked?? The second tip is to make sure your caramel is the right temperature!! I know that making caramel sauce from scratch can seem intimidating if you’ve never tried it before. The caramel sauce in the recipe is used in pretty much every element of the cake. The best way to ensure your caramel is the right temperature is do a test drip. I am a lacto-vegetarian and I do not eat/consume egg however i do still want to have a go at this cake… can I omit the egg from this recipe and replace it with something? Make this caramel ahead of time or save leftovers! 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. Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable. It really is tasty, isn’t it?? I don’t have 6 in pans, only 8 in. You want to ensure that your salted caramel sauce has cooled to room temperature before beginning the drip… Hi Chelsey, I recently stumbled across you on YouTube and I had a go at making the caramel drip cake with your vanilla recipe. Jump to Recipe I have no words, for once. Hi Chelsea, i have one question: can you write the cooking temperature in Celsius or the both temperatures? Beat the butter on a medium speed for 30 seconds with a. When I was a kid, I remember seeing caramel made in giant copper kettles at the old-timey candy store. <3. However, I didn’t know to do that when I first started making caramel. Turned out great! That’s my best guess, the spoon wouldn’t impact how it turns out, unless it’s cold for some reason. Thank you!! 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! 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! Thank you for sharing . Slowly add in the powdered sugar, 1 cup at a time. I would recommend doubling this recipe, and making 4 eight-inch cake layers <3 Hope that helps! Caramel can be finicky for drips, and usually runs further down a cake than regular ganache. The most common issues people run into when making drip cakes include: Most of these problems are caused by adding the caramel to a cake when it isn’t right temperature. Should I just heat it for 10 seconds in the microwave? I am hoping to make this cake for a friends wedding, she wants the flavors but a different design with very white buttercream. Any suggestions are appreciated! 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. View all posts by Chelsweets.