Caramel Cake with Caramel Buttercream Frosting

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Caramel Cake

I love caramel. It’s one of my favourite flavours and I just have to try anything with caramel in it.

I’ve made this cake a few times and it’s always a hit. The caramel flavour in the cake and frosting are subtle but together are so delicious. Very sweet but oh so good.

Caramel Cake

I can happily eat a full piece but half a slice is just perfect with a cup of tea. In fact, I’m having a slice as I write this.

If you love caramel give this try. It’s well worth the effort and you will definitely impress  your guests.

Caramel Cake

 

Caramel Cake
Print Recipe
Caramel Cake with caramel buttercream frosting
Servings Prep Time
8-16 depends if you cut full or half slices 20 Mins
Cook Time
1 hr 45 mins
Servings Prep Time
8-16 depends if you cut full or half slices 20 Mins
Cook Time
1 hr 45 mins
Caramel Cake
Print Recipe
Caramel Cake with caramel buttercream frosting
Servings Prep Time
8-16 depends if you cut full or half slices 20 Mins
Cook Time
1 hr 45 mins
Servings Prep Time
8-16 depends if you cut full or half slices 20 Mins
Cook Time
1 hr 45 mins
Ingredients
Caramel Frosting
Servings: depends if you cut full or half slices
Instructions
Caramel and Cake
  1. 1. Put sugar in a pan over low heat. Increase slightly and without stirring tilt the pan to swirl sugar. Continue for about 12 - 15 mins until sugar has dissolved and turns a golden caramel.
  2. 2. Slowly add the water to caramel and stir to combine. Bring to a simmer for about 20 mins and reduce until syrupy. Pour into a heatproof jug and allow to cool.
  3. 3. Preheat oven to 180 degrees. Grease and line a 22cm x 10cm loaf pan with baking paper. Cream butter and brown sugar in an electric mixer until light and fluffy. Beat in eggs one at a time until combined. Add flour, milk and 1/4 cup of cooled caramel (if it has set too much and is toffee like just put it in the microwave for a few seconds until it is runny again). Fold until combined.
  4. 4. Pour mixture into pan and smooth the top. Bake for 50 - 60 mins or until a skewer comes out clean.
Caramel Frosting
  1. Beat butter until light and fluffy. Add icing sugar gradually. Then drizzle in 2 tablespoons of remaining caramel and beat until creamy. Smooth on top of cooled cake.
  2. 6. I then decorated with some left over caramel. Using a fork I dipped it in some if the caramel and flicked it over the cake.
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Easter Cupcakes

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Easter Cupcake

When I was making some cupcakes this weekend I just had to make something for Easter.

I used a buttercake mix and one quantity of buttercream frosting http://www.bindy.com/buttercream-frosting/ I coloured the frosting green and using a grass piping tip piped some grass. I found some cute little Cadbury mini eggs and put them on top. So easy but look very cute.

Easter Cupcake

Hope you all have a great Easter. I can’t wait this year. Our daughter’s hip spica cast is coming off on Thursday after six weeks. Will be great to see her little legs again and give her a cuddle without a big cast on.

 

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English Rose Cupcakes

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Rose Cupcake

I love making cupcakes. I make them all the time and my daughter loves making them with me too. Usually we just put some frosting on them and she showers them with sprinkles but today I was able to practice some piping and made these little English Rose ones.

This technique is really simple but looks very effective. Using an open star piping tip just put a little swirl on top and it looks like a rose.

I cheated this time and used a packet buttercake mix and my buttercream frosting http://www.bindybee.com/buttercream-frosting/.

Rose Cupcakes

I think they would be great at a High Tea or Baby Shower.