32k Caramel Cake Food

SANDERS CARAMEL CAKE!

Steps:

• Preheat oven to 350°F with rack in middle.
• Start with the icing: place the caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.
• Place butter in a mixing bowl, add sugar and mix at a low speed to a smooth paste. Mix at a medium speed while adding the caramel mixture. Set aside.
• Make the cake: butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
• Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

32K CARAMEL CAKE

Steps:

• Preheat the oven to 350 degres F.
• Spray two 8" round pans throughly with cooking spray.
• Sift the flour, baking powder and salt together and set aside.
• Melt the 3/4 cup butter and 10 caramels, until liquid and integrated.
• I usually do this in the microwave but it can be done stovetop.
• Do not burn.
• Mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated.
• Add the eggs one at a time and beat well, until smooth and lighter in colour.
• Mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour.
• Mix in the carrots and pecans until well blended and spread evenly between the two cake pans.
• Bake for about 30 minutes until browned and just pulling away from the sides of the pan.
• Cool cakes on racks.
• Melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!) Mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth.
• If required add an extra tablespoon milk to reach a good consistency for the icing.
• Spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing.
• Melt the butterscotch and chocolate chips together (about 1 minute in microwave) stir well until smooth (heat longer if required).
• Spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration).

BANANA CARAMEL CAKE

Steps:

• Butter and flour a tube pan or a bundt pan that can hold 12 cups.
• Preheat the oven to 350 degrees F.
• Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
• In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
• Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
• Add the vanilla extract and mix for another 30 seconds.
• With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
• Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
• Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
• About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
• Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
• Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

RASPBERRY CARAMEL CAKE

Steps:

• Preheat the oven to 350F and grease and line two 8 inch round cake tins.
• Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
• Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
• Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
• Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
• Add in the milk and flour mix and mix on low-med until light and smooth.
• Add in the raspberries and fold in gently by hand.
• Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
• Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
• Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
• Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe).
• Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want).
• Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want) and garnish with a few raspberries, if desired.
• Cake will keep in the fridge, covered for 2 days.

PORTUGUESE CARAMEL CAKE

Steps:

• Preheat oven to 180 C, grease 24cm springform tin.
• Melt sugar until caramelised (don't stir).
• Whisk in milk and cream.
• Whip butter in bowl, pour in caramel.
• Beat in eggs one by one.
• Add vanilla and whisk until thickened.
• Whisk in flour and baking powder.
• Bake for 25 to 40 minutes.
• Dust with icing sugar.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

BUTTERFINGER CHOCOLATE CARAMEL CAKE

Steps:

• Bake cake mix according to directions on box.
• While still warm, poke several holes in the cake with the end of a wooden spoon.
• Pour whole can of sweetened condensed milk first and then caramel topping over cake.
• Let both soak in and completely cool.
• Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
• Crumble 4 remaining mini butterfingers on top of cake.

CHOCOLATE CARAMEL CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9x13" baking pan.
• Combine the flour, cocoa, baking powder and salt together using a whisk.
• In a large mixing bowl, on low speed combine the buttermilk, sugar, shortening, eggs and vanilla and the flour mixture until blended.
• Beat on high speed, scraping sides of bowl occasionally, for an additional l3 minutes.
• Pour half of the cake mixture into the prepared pan and bake for 15 minutes.
• In the meantime, melt the caramels and sweetened condensed milk together.
• After the first baking time, spread the caramel mixture over the warm cake. Put the remaining batter on top of the caramel and bake an additional 15-20 minutes or until done.
• Serve warmed is best in my opinion topped with a scoop of vanilla ice cream.

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.