Caramel Macchiato Cake Food

ICED CARAMEL MACCHIATO

Steps:

• Fill two tall glasses with ice and divide the milk and vanilla syrup between them before mixing well.
• Pour an espresso shot into each glass, then drizzle with the caramel sauce before serving.

CARAMEL MACCHIATO MARBLE CAKE

Steps:

• Preheat oven to 350°. Prepare 13 x 9 pan by spraying with Pam and either sprinkle with flour or cover with parchment paper, and spray paper with Pam.
• Make cake batter according to package directions using water. oil & eggs.
• Pour batter into 13 x 9 prepared pan leaving about 1-1/2 cups of batter in mixer bowl.
• Add instant coffee powder to mixer and blend until coffee dissolves.
• Drop dollops of coffee flavored batter on top of batter in pan and marbelize using a butter knife.
• Bake at 350° for 35 to 40 minutes, testing for doneness with a toothpick. (Stick toothpick in toward the center of cake and check for crumbs. If there are no crumbs on pick, cake is done.).
• Frosting: Put brown sugar, half and half, butter, corn syrup and a pinch of salt into a small saucepan and cook on medium heat until it comes to a boil. Lower heat and simmer for five minutes. Add vanilla and pour into mixer bowl and start mixing on slow speed. Add confectioners sugar and mix well until sugar is well combined and frosting has cooled down a bit. It will be thin. When cake has cooled, pour warm glaze over cake and enjoy!

CARAMEL MACCHIATO CHEESECAKE

Steps:

• Preheat oven to 350F (175 degrees C).
• Lightly coat a 9-inch springform pan with nonstick cooking spray.
• Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
• Press into the bottom of the prepared springform pan, and 1 inch up the sides.
• Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
• Reduce oven temperature to 325F (165 degrees C).
• Beat the softened cream cheese in a large bowl with an electric mixer until fluffy.
• Gradually add 1 cup of sugar, beating until blended.
• Add eggs one at a time, beating well after each addition.
• Stir in sour cream, espresso and vanilla.
• Pour batter into the baked and cooled crust.
• Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more.
• Remove from the oven, and run a knife around the edges.
• Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
• To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
• Cook time does not include refrigeration.