Whipped Salted Caramel Filling

  

  • I made this whipped salted caramel filling last week to fill some doughnuts and thought it would be a great one to share for filling and icing cakes.  I’ve doubled the recipe which should give you enough for filling/ decorating an 8″ cake.  You could also keep aside some of the caramel before whipping to drizzle between layers for an extra caramel hit (you can’t melt it after it’s whipped).

  • Whipped salted caramel filling
  • 1 1/2 cup  sugar
  • 1/2 cup water
  • 1 cup cream
  • 320g butter, cubed
  • Salt to taste – 1/2 to 1 tsp


Combine the sugar and water in a medium – large pot.  Stir over a low to medium heat until sugar is dissolved 

Turn up to heat to medium – high and leave it to boil.

In the meantime, heat your cream to almost boiling in the microwave or on the stovetop.

Keep an eye on your sugar syrup.  It will start to look more syrupy and thick, and eventually the colour will begin the change.  Keep an eye on it as the caramel colour starts to spread, swirling the pan so that it colours evenly.

Once it gets to a deep golden caramel colour, remove it from the heat and whisk in the cream (it will bubble up while you do this!).

Add in your chopped butter and whisk until combined.

Allow to cool to room temperature or slightly warm, then whip using an electric mixer until light and fluffy. Fold in the salt at the end.

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Three Layer Neapolitan Cake

Neapolitan Cake
I’ve made one of these a couple of years ago and didn’t blog about it, but this time I wanted to make an ‘easy’ version.

This one involves one cake mix which is then flavoured, so you’re not baking three different cake batters for one cake.  It also uses strawberry flavouring that you’ll either have at home, or will only cost you a couple of dollars for a pack.

There are a lot of instructions I’m afraid.  The recipe isn’t really compilcated, but when you’re doing three different cake flavours, two buttercream flavours AND a ganache drizzle, there are a few more steps than with a basic cake.  But if you’re looking for a Neapolitan cake or something a bit different, this one may well be worth a try.

I finished this with a few different kinds of sprinkles and some pink meringues.  I think it would just as cute with some pink and white sprinkles going the whole way around the rim or some buttercream rosettes.  I made the buttercream on the outside and between the layers a swirly pink and white, so all the neapolitan colours are visible in the visible decorating and when cut.

Next week I’ll have a video up for you showing how to quickly ice a smooth buttercream cake.

Neapolitan Cake

Basic Batter
225g softened butter
1/2 cup canola/vegetable oil (or another flavourless oil)
2 1/2 cups sugar
5 eggs
3 cups flour
2 1/2 tsp baking powder
1 cup buttermilk (or add a splash of vinegar or lemon juice to a cup of milk – leave to sit for 10mins)
2 tsp vanilla

Beat butter, oil and sugar together until light and fluffy

Add eggs, one at a time, beating well between each.

Add flour, baking powder, buttermilk and vanilla and mix until combined.

Seperate batter evenly out into 3 bowls

For cake flavourings
1 cup milk
6 Tbsp Strawberry Make a Shake milk flavouring powder (or eqiv.  eg, nesquik)
3 Tbsp cocoa
1 Tbsp golden syrup

Bowl 1: Vanilla
Add 1/4 cup milk to the batter and mix in.  Done!

Bowl 2: Strawberry
Add 6 Tablespoons of Strawberry Make-a-Shake to 1/4 cup milk.  Add to cake batter and mix in.  Also done!

Bowl 3: Chocolate
Add 3 Tablespoons of cocoa and 1 tablespoon of golden syrup to 1/2 cup of milk.  Heat and mix to dissolve cocoa, then mix into batter.

Line 8″ round pan/s and bake each batter seperately.  I used one pan and baked one straight after another.   Bake at 180C for 20-25mins or until baked.  Allow to cool before icing.

Strawberry and Vanilla Buttercream
500g softened butter
750g icing sugar
1/4 cup boiling water + extra
3 Tbsp Strawberry Make-a-Shake
Vanilla

In a mixer, beat together butter, icing sugar and 1/4 cup hot water.  In this temperature I like to use hot water to get the icing nice and fluffy and a bit warmer.  It cools down really quickly in my kitchen which makes it hard to pipe.  Beat for a good 5mins, you want the icing nice and fluffy and as white as possible.  I don’t cheat and use shortening so you can’t skip this step unless you want yellowy icing.

Seperate into two bowl.  To one bowl add a couple of teaspoons of vanilla and mix in.  Make a paste using the strawberry flavouring and a few tablespoons of hot water, then add to the second bowl and mix.  You now have to flavours of buttercream.

To fill my layers, I put two large tablespoon sized dollops of each flavour buttercream on my chocolate cake layer, then smoothed it out, swirling the flavours togther as I went.

Place your vanilla layer into place, then repeat with another two dollops of each flavour.  Place your strawberry layer on top.

Ice the outside of your cake using dollops of each flavour buttercream and smoothing.  The more you smooth, the more they will disappear into each other.  Don’t be afarid to leave it looking a little rustic!

If you are in a hurry and want to skip this step, make the buttercream strawberry only by doubling the strawberry flavouring.

Chocolate Ganache Drizzle
125g dark chocolate
1 C cream

Heat your cream to almost boiling, then add in your broken up chocolate.  Allow to sit for a few mins before mixing until smooth.  If the chocolate isn’t quite melted, put it in the microwave for 10 second bursts until melted and smooth.

Allow to cool to room temperature so it doesn’t melt your buttercream, then pour on top of your cake, pushing it out to the edges and allowing it to drizzle down the sides.

Phew!  If you’ve read this I commend you, even more so if you give it a go!  I enjoy the challenge of making interesting flavours, so if you’re anything like me this cake will be right up your alley!

Neapolitan Cake

Crunchie Bar (Hokey Pokey) Layer Cake

Crunchie Bar Hokey Pokey Cake

This is a cake I made for my dads birthday.  I love making cakes that are a bit different than the usual flavours, and decorating them so you know exactly what you’re getting!  This chocolate cake is probably my favourite of all I have tried, and bonus: one bowl!
The Ultimate Chocolate Cake – from Annabel Langbein

3 cups self-raising flour (or 3 cups flour and 3 tsp baking powder)
2 cups sugar
1½ tsp vanilla extract
¾ cup cocoa powder
2 tsp baking soda, sifted
200g butter, softened
1 cup milk or unsweetened yoghurt
3 large eggs
1 cup boiling hot coffee

Heat oven to 160°C.

Place all ingredients in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated.

I prefer to bake my mixture in thirds to reduce baking time and ensure it doesn’t dry out too much on the top/outsides before baking through.  Pour 1/3 of the mixture into a greased and floured 20cm pan. Bake until a knife or skewer inserted into the centre comes out clean (approx 15-20mins).  Leave to cool for 5-10mins before removing from pan and repeat twice more with the reamining mixture until you have 3 layers baked.  Of course, if you have 3 pans you can do it all at once!

Hokey Pokey Icing
225g butter – softened
3 1/2 cups icing sugar
1/4 C hokey pokey milkshake syrup
4 Tbsp golden syrup
9 treat sized crunchie bars, or about 4 large sized bars.

Beat together all ingredients except the crunchie bars until light and fluffy, approx 3-4mins.  Adjust taste if necessary according to your preference.

No milkshake syrup?  No problem!  Get generous with the golden syrup!  I’d start with at 1/4 cup and add more if necessary.

To assemble:

Place a layer of cake on your cake board, and using a piping bag and 4B tip (one of my favourites at the moment!), pipe stars around the outside (squeeze then pull up).  Continue to pipe starts until you have filled the layer.

Repeat x2, until you have 3 layers of cake assembled and 3 layers of icing.

Chop up your crunchie bars and pile on top.

Devour.

For extra decadence:  slather a layer of ganache onto each layer of cake before piping on the icing.  I had some left over so used it up on this cake, though I probably wouldn’t go through the hassle of making it especially.

One more tip!  Chop and add the crunchie bars on the dday of serving.  Once the hokey pokey is exposed to the air it starts getting sticky.