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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Caramel Mud Cake with Salted Caramel

This cake is DELICIOUS!  You only need a small sliver thanks to the sticky caramel on top. The cake itself is dense and fudgy, but still melt in your mouth.  If you make just one thing on this blog, let it be this!

If you want a tall cake, make two and sandwich them together, or double the recipe and bake it in three batches.  It’s better to bake it in smaller layers so you don’t dry it out too much on the outside before the inside is cooked.  I have used this under fondant and it stands up well, though you will need to use a different icing or ganache on the outside.  Keep the caramel to fill between the layers though!

Caramel Mud Cake

300g white chocolate, broken up

180g  butter, chopped

1/4 cup oil

1 cup milk

3/4 cup brown sugar

2 Tbsp golden syrup

2 tsp vanilla extract

2 eggs

1 2/3 cups flour

2/3 tsp baking powder

Grease and flour a 20cm round pan.  Preheat oven to 160C.

In a large pot, put the broken up white chocolate, butter, oil, milk, brown sugar, golden syrup and vanilla.  Over a low heat, stir until smooth and the butter and chocolate is melted.  Remove from heat (allow to cool until lukewarm if it’s too hot).

Add eggs and mix until smooth and glossy.

Lastly, mix in flour and baking powder until the mixture is smooth.

Bake until a skewer or knife comes out clean or with only moist crumbs, not wet mixture – about 60-70mins depending on your oven.

When baked, remove from the oven, cover with a tea towel and press down for a flat surface.  If you like, place a play over the tea towel and put something heavy on top, eg. A large tin.  This is purely for looks – you could also trim off the done with a knife.

Salted Caramel

1 tin of sweetend condensed milk

50g butter

2 Tbsp golden syrup

Coarse sea salt

In a pan over medium heat, melt together the condensed milk, butter and golden syrup, stirring regularly, until the mix is thick and golden.

Allow to cool until warm but still spreadable.

Spread over your mud cake, swirling the caramel in a spiral pattern, starting from the outside into the center.

Sprinkle over a couple of pinched of sea salt and allow caramel to cool until set.