Ginger Cake With Caramel Frosting Food

GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING

Steps:

• Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don't have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
• Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
• In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don't do this until they've had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months - the texture and flavour will be all the better for it.
• To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer - don't worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
• When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you're not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.

GINGERBREAD CAKE WITH SALTED CARAMEL BUTTERCREAM

Steps:

• Preheat the oven to 325°F. Spray a 9x9-inch baking dish with nonstick cooking spray. Set aside.
• In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
• Add the molasses and egg. Beat until smooth.
• In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
• Add about ⅓ of the dry ingredients to the butter and sugar mixture, mixing until just combined (don't overmix). Add half the water, followed by another third of the dry ingredients. Pour in the remaining water and add the final third of the dry ingredients. Mix until combined.
• Pour batter into prepared baking dish. Bake 45-50 minutes. (Check the cake after about 30 minutes; cover with aluminum foil if the edges are getting too dark.) The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Remove from the oven and let cool as you make the Salted Caramel Buttercream.
• Melt the caramels, butter, and milk in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting. Set aside.
• Combine the butter, sugar, salt, and caramel sauce in the bowl of a stand mixer fitted with a paddle attachment. (You can reserve some of the caramel sauce to use as a caramel drizzle.)
• Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
• Adjust the consistency with milk as needed.
• Spread the buttercream over the cooled gingerbread cake.
• Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.

GINGER CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
• Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
• Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.

BUTTERMILK CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

1-2-3-4 CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350 degrees.
• Grease three 9-inch-round cake pans.
• Line bottoms with waxed paper. Grease paper, and flour insides of pans.
• Combine flour and baking powder in bowl.
• Beat butter and sugar in another bowl at medium speed until smooth. Add eggs, beating until smooth.
• At low speed, alternately beat in four mixture and milk.
• Beat in vanilla.
• Scrape into prepared pans, dividing evenly.
• Bake in 350-degree oven 20 to 25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes.
• Remove cakes from pans and cool completely on racks.
• Meanwhile, prepare icing. *NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
• Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
• Remove from heat. Cool.
• Beat confectioners' sugar into milk mixture until smooth.
• Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.

BANANA CAKE WITH CARAMEL FROSTING

Steps:

• Cream margarine, sugar and eggs until fluffy.
• Stir in mashed bananas and milk.
• Combine flour, soda and salt.
• Add dry ingredients to banana mixture and blend thoroughly.
• Pour batter into greased and lightly floured 9X13 pan.
• Bake at 350 degrees for 45 min or until done.
• Cool and top with Penuche Caramel Frosting.
• Penuche Caramel Frosting:.
• Boil butter, brown sugar and milk over medium heat for 2 minutes.
• Cool.
• Beat in powdered sugar until you obtain the desired consistency.
• Pour over cake and spread.

DIXIE CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350*.
• Generously grease and flour bottom only of 13x9 pan.
• In large bowl, combine all cake ingredients except walnuts, beat at low speed until just moistened.
• Beat 3 minutes at medium speed.
• Stir in walnuts or pecans. see Note* below.
• Bake at 350* for 40-45 minutes or until top springs back when touched lightly in center.
• Cool one hour or until completely cooled. In medium saucepan, melt margarine or butter.I do this until slightly browned,,do not burn.over low heat, for 25 minutes, stirring constantly.
• Add milk, continue cooking until mixture comes to a rolling boil.
• Remove from heat. Gradually add powdered sugar and vanilla. Mix well.
• If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.
• NOTE*.whenever I use nuts, pecans or walnuts, ext, I usually chop according to recipe and either toast in oven or place in dry skillet over low heat and "cook" just until fragrant.being careful not to burn.I think it helps bring out the nutty flavor by helping to release the nut oils.
• To make cupcakes, fill 24-30 paper lined muffin cups, 2/3 full with batter. Bake at 350* for 20-25 minutes. Frost with caramel frosting.

BURNT-SUGAR CAKE WITH CARAMEL FROSTING

Steps:

• Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• Set aside to cool.
• Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• Stir in cold caramel syrup.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Beat egg whites until stiff but not dry.
• Fold into flour mixture.
• Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• Bake in moderate oven, 375 degrees, for about 20 minutes.
• Let stand for 5 minutes, then turn out on racks to cool.
• Spread Caramel Frosting between layers and on top and sides of cake.
• Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
• Bring to a boil, stirring constantly.
• Remove from heat; add vanilla.
• Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.

HOMEMADE CARAMEL FROSTING

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.