Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly. I was convinced it was some complicated process, that must require all kinds of special equipment. See more ideas about caramel ganache, ganache, caramel. I’m so happy to hear that Katrina!! Wait until the sugar is mostly liquified, then add the next increment of sugar. If it’s the length and look you’re after, then go ahead and add drips to the rest of the cake. With electric mixer, whip on high speed until light and soft peaks form. I’ve never tried it on anything but buttercream! Hi Laura! I’m so sorry to hear that! I wanted to make a simple, delicious, and stress-free cake that looks just as good as it tastes. 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! In the fridge or on the counter? Tasted almost soggy, do you know what that could be? If you want that, you will need to heat the sugar until it gets to the hard ball stage (295 to 309 °F). I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! 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. Learn more about Chelsweets Privacy Policy. This pink and gold drip added some playfulness to my, The sauce can also be added to buttercream to create a salted caramel buttercream. 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. Using the same frosting as the cupcakes, and oodles of Rolos we had an absolute winner here. But if you make a double batch, I’d think they’d take about 35-38 minutes to bake. Hope that helps, happy baking! what are your thoughts? Sadly, this was a total disaster. It will also help slow down the speed at which the drips run down the cake. I will have enough for my buttercream but I don’t think so for the drip or inside cake ?. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. it was like water with butter chunks. The bake time will vary based on how much batter you have in your pans. I wanted to bring the wine glass drip cake however I wanted to do a snickers cake with a caramel drip so my question for you is do you think I could add a red food coloring to this caramel drip to resemble the red wine. If the butter is at room temperature, it shouldn’t cause the sugar to seize (it’ll bubble up, but remain soft). Your email address will not be published. How do you prevent that from happening? Make one drip on the side of your cake, and let it flow. Pour in sugar gradually, adding 1/4 cup at a time. Why did my buttercream separate? You are my favorite teacher and I want to make everything you have created! Give it a good stir once it’s thawed, to get out any air bubbles and make sure your frosting is super smooth <3. Stir occasionally until the sugar is fully dissolved, and is an amber color. my email is [email protected] <3. When making this. This was one of the first cakes I ever made and posted on Cake by Courtney, but I always had the recipes listed separately on the site: chocolate cake and salted caramel frosting. Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable. I usually use 3, 6-inch cake pans that are 2 inches tall! No sculpting, challenging shapes, or finicky recipes for me right now. Hope that helps, and that next time it turns out!! Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. This helps keep them from running all the way down the cake. Hi! mine was still a tiny bit warm when I added it, so I found I didn’t need to add much heavy cream to my frosting. The caramel will still turn out if you add all the sugar at once, but it takes a lot longer to melt down. It is hard for me to guess at what temperature you are baking the cake layers?? Once frosted, you should allow it sit it your fridge for at least 20 minutes, or in your freezer for 10 minutes. Allow it to slowly run down the side of the cake for a couple minutes. I love testing out new recipes and decorating techniques, and share everything I learn along the way.