This best cheap cakes near me may contain affiliate links. A salted caramel drip cake to beat all others, the true showstopper!
Recently I was asked to make my friends birthday cake, so I had to oblige. I mean, it was just so difficult to bake a cake that was damn delicious and then eat a majority of it. But anyway, she let me make a recipe out of it, so we had a great deal going on! I didn’t know what flavour to use, but then I remembered she has an obsession with all things salted caramel, so this was obviously going to be the flavour. The cake I used the same cake recipe that I have used a few times now, such as in my Caramac Cake, and my Biscoff Cake. Using the light brown sugar in the cake sponge gives it a natural caramel flavour, and also keeps the sponge so moist and delicious.
As this cake is a 400g mix, I bake mine into three layers as I find this easiest. I creates a good depth of sponge, that is perfect for a cake like this. I love using light brown sugar for a cake like this, but caster sugar, golden caster sugar or dark brown sugar works well also. My most used flour in my kitchen, self-raising flour, is the ideal for this cake. However, if you need to make your own you can using plain flour and baking powder. And remove any extra raising agents in the recipe!
Some people disagree with using it as self raising flour already has some help, but as long as you don’t over measure it can really lighten the texture perfectly. The frosting My Salted Caramel Cupcakes, and Rolo Cupcakes provided the frosting and decoration inspiration for this. Using the same frosting as the cupcakes, and oodles of Rolos we had an absolute winner here. You MUST use a block butter, and not a margarine for this cake. If you use margarine or spread, as soon as you add the caramel which counts as a liquid, you will end up with a soup texture and nobody wants that.
Yes it’s sweet, but that’s what the salt in the caramel is for. You can use a dulce de leche or another THICK caramel sauce like my homemade caramel sauce though if you wish. The drip As all the other drip cakes I have made so far has used chocolate, I decided to go with a salted caramel sauce. I used carnations caramel from the supermarket as its ready made, and perfect for the buttercream and drip. I loosened my caramel as mentioned in the method by just stiring it slightly in the bowl and adding the salt. I used some Disposable Piping Bags to do the drip, like I do in all of my cakes.
3cm on the end of the bag, and edge it over to create the drips. I don’t push each drip that far at all as the caramel drips further than a chocolate ganache will, and you don’t want it to puddle tooooo much at the bottom! Jane’s Patisserie’ flair to my cake by piping round the cake with some of the leftover buttercream, adding loads of Rolos, and then some fudge and chocolate sprinkles. Tricks For this cake it really is best to chill the cake at every stage. I always try and keep a drawer free in my freezer for bakes as it’s just quicker and easier, but the fridge works well, also. Chilling the cake means that it sets so when you carry on, it’s less likely to slip and slide all over the place.
I tend to fill my cake layers, make a crumb coat and chill well. Then, I add the thicker layer of buttercream, smooth over and chill. Add the caramel drip, and chill. I know it seems faffy, but it WORTH IT. Using a turntable makes this sort of cake much much MUCH easier to achieve, so I would recommend investing in one if you can! Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!