3/4 cup sugar . Sorry about that x. I just made this cake and had to leave a comment because it looks so impressive! Don’t put it in the fridge as it’ll dry out x, […] of chores, shopping, dinner and world cup matches, we needed a simpler version. You may be able to find more information about this and similar content on their web site. I was happy with it for my first attempt though the inside turned out a little dry, thinking I might of over cooked the cakes a little. It was the prettiest cake I’ve ever make but I made the mistake of adding too much salted caramel on top… ended up needing a big glass of water whenever I had some , Hi this may sound like a weird question but do you know how much carnation caramel you used for the dripping xx. Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify. Eggs 10.9 each Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. It’s more then just a bit wider. How much and would it replace the milk? Thanks! Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. I would like to try it for a wedding cake I’m making for a friend. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Just read this answer in the notes, sorry!! x, Hi Jane, I absolutely love this cake, thanks for sharing!! Thanks. Fab recipe. Will this cake be ok without them? "name": "Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts", Hiya! Enter stage left, Jane’s Patisserie… what a dream that recipe is […], Hi Jane, I used the cake o meter website to scale your recipe to a three tier 10″ cake. Mix well, and leave to sit for 10-15 minutes, or until foamy. oh my, these dark choc and salted caramel ganache squares look delious! I’m just in need of some advice, if I need it for a birthday on Sunday, would you bake the sponge Friday and decorate Saturday or bake sponge on Saturday and decorate Sunday? X, I am old school American…..Grams? I could either (a) make it at home and freeze it, take it (slowly defrosting) on the train, decorate and fondant on Friday and serve Saturday A Salted Caramel Drip Cake to beat all others, the true showstopper! My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! I use the amount of the buttercream, and then sort of use the rest of the tin? Have you got Dulce de Leche? Would you just use 500g for everything? Doughnuts are best served on the day that they are made." Thank you for the tips, they really helped to make it look as best as possible.will definitely try more recipes from this site. I’m making it for a birthday so there’s lots of pressure! Hey Jane. Yes you could! "text": "Once the oil has come to temperature, test it with a few scraps of dough. Natalie. x, Both my lovely. […]. Thanks for all your amazing and easy to follow recipes. This is probably a silly question but do you fill the cake tins right to the top with the mixture Or half way? I’ve just been introduced to your blog through Sammie at “Feasting is Fun” and think all your bakes/photographs are beautiful. Thanks! I would definitely say this is the softer of the cakes on my blog, because of the caramel. You need to see how to  make that salted caramel drip […]. Hiya, Oooh! Thanks! As you are splitting the mixture evenly between three tins, it fills to where it fills. ❤️ Chocolate Chip or t, Gingerbread Trifle?! I am so glad it was enjoyed by you all! I should probably do that rather than piping it into my mouth(!). How would I tweak the recipe to make it a 2 tier cake? "Filippo Berio Extra Light Olive Oil", Place over medium heat. what size tins are you using for the bigger cake? caramel milk 312.5 gram, Its hard to say as I bake larger cakes different, but probably at least 40 minutes? There are few better ways to show you’re there for someone than through providing food. Just made this what a show stopper. I’m making thuis cake next weekend but I only have the 10 inch tins. Mix briefly to combine. "keywords": "doughnuts, donuts, brioche donuts, salted caramel ganache, milk chocolate ganache, chocolate caramel ganache, ganache filling, salted caramel milk chocolate ganache, doughnut filling, donut filling, brioche, brioche doughnut, filippo berio, extra light olive oil, fried donuts, sugar donuts, easy fried doughnuts, easy fried donuts", At the moment I’m struggling to get light brown sugar- can you suggest an alternative? It can speak the words that may be too difficult to say. Hey! Remove from the heat and adda third of the warmed cream mixture. This looks amazing! If so how much? 1 teaspoon pure vanilla extract. Often don’t actually use it all up though. "4 Tbsp (50g) sugar", Was very proud, but haven’t tasted it yet so watch this space. what sort of nozzle did you use for the ruffle please? I use 3/4″ deep ones as they’re the ones I have, but as you make three thinner cakes, you can use 8″ sandwich tins as well easily ☺️, What is the difference between carnations caramel and dulce De leche. ❤️ I’ll add it to my list of things to film! (New!) Thank you! This apple crumble o, I am so excited to be a part of this collaboration, Just a quick wee PSA that if you sub the passionfr, Happy Wednesday! would you still recommend this? It’s reminded me just how important unity and acceptance is, and that we must always stand in each other’s corner. * These are only estimates and can vary dependant on brands of ingredients and serving sizes. Using the Light Brown Sugar in the cake sponge gives it a natural caramel flavour, and also keeps the sponge so moist and delicious. Hey! And do you mean smooth around the edges? Freezing would make it last longer x. I’m also struggling to find Carnation Caramel in these COVID times. I made this cake last week and it was a hit with everyone that tried it , thank you Jane , your recipes are great and easy to follow .. How much sugar syrup do I need and is it something I buy it make? Milk isn’t essential! It was well worth the time and effort it took to make. It’s been a rough few days. I have to travel 2 hours. Yes so definitely take out the salt, and maybe use a banana base for the cake? },{ How much of the recipe do I use if I want a it 3.5 inches tall? This turned out perfectly! October 25, 2015 at 9:45 pm . Have been asked to make this several times! The process behind this is super clever - you make a caramel, and then pour it over chocolate and emulsify it in, the same way you would with the ganache. It’s up to you really, the cake would last till Sunday if you made it on the Friday definitely, but you could do it all on the Saturday if you had the time.

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