Caramel Vanilla Latte Cake Food

HOMEMADE CARAMEL LATTE

Steps:

• Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.

CARAMEL LATTE ICEBOX CAKE

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

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.