They requested I made a caramel cake so I went with salted caramel.
For the sponge I used a plain chocolate cake mix, buttercream flavoured with salted caramel ganache and I topped it with honeycomb and raspberries.
I made the little bunting out of coloured paper and sewed it together with the sewing machine then tied them onto skewers. They just look adorable don't they?
I will add the recipes in at the end of this post, but no how-to because I didn't take so many pictures. It was super easy though if you follow the previous instructions on buttercream and masking you can't go wrong!
Chocolate cake:
225g self raising flour
72g cocoa powder
1/2 tsp bi-carb soda
113g plain flour
330g castor sugar
225g butter (softened)
327g milk (room temperature)
4 eggs (room temperature)
1 yolk
Set oven to 140 degrees Celsius then prepare a cake tin, I used a 22cm round cake pan
Sieve the flours, cocoa powder, and bi-carb soda all together.
Place the milk, eggs and butter in bowl with paddle attachment first then on top add the dry ingredients. Mix with the paddle until just combined. Pour mixture into prepared cake ring and bake for about 1 hour and 30 minutes, or until a knife comes out clean.
Salted Caramel Ganache:
300g castor sugar
450mL Cream
Maldon sea salt
Place the sugar in a saucepan and add a small amount of water just enough to cover the sugar, place this on the stove on a high heat and allow to turn to a light caramel colour. Add the cream all in one go and turn the heat to low, try not to stir too much at this point. This part can sometimes be dangerous so wear oven mitts if possible or a tea towel can help. Once the cream is simmering stir the caramel through slowly until all dissolved into the cream, take off heat then add in about 3 pinches of salt and taste. Place in freezer to cool down or alternatively make at least 4 hours in advance.
Honey Comb
1/2 cup castor sugar
1/2 tsp bi-carb soda
Prepare a tray with baking paper, on the baking paper spray or wipe a layer of vegetable oil to keep the sugar from sticking.
Again add a small amount of water to the castor sugar, about 100mL and place this on high heat until a light amber colour is reached, add the bicarb soda all at once and whisk in only until just mixed through. Quickly pour out onto prepared tray and smooth out with very little force, otherwise you will loose all your bubbles and it sets very fast.
For the butter cream, follow the instructions below and do not add the vanilla bean. Follow all the steps until the butter is incorporated. Keep buttercream in mixing bowl and scrape the sides down to even out the mixture. Then pour in half of the salted caramel ganache and allow to mix into the buttercream. Taste and add more if desired.
Assembly of cake will require a cake board, piping bag and pallete knife.
First cut the cake into four equal parts, I did trim the top off a small amount to even the cake out.
Choose which slice you will use for the top and keep that aside, this will be the nicest and flattest piece, and this can come from inside the cake or the bottom, it doesn't matter. Next place a small amount of buttercream on the board to secure the first slice of cake, spread a thin layer of the salted caramel ganache on the sponge then pipe buttercream evenly over to make a layer then smooth out with pallette knife. Repeat these steps until you reach the last layer.
Because I was going for that naked cake style I just filled in with the pipping bag and sections on the side of the cake I felt would not smooth properly then with my pallete knife touching the sponge of the cake I smooth out and scraped around the cake until a smooth layer was achieved. After the sides of the cake I masked the stop nicely. You can find instructions on how to do this on my previous blog of the how-to wedding cake. This link will take you to it.
Next I waited until the salted caramel ganache left overs were chilled and much thicker, I spooned a layer around the cake to create the dripped effect. I then decorated with fresh raspberries, chocolate shavings, and chopped up honeycomb.
The end result was very pleasing and tasted great too. If you have any questions regarding the how-to or you need advice or you have run into a problem, please don't hesitate to contact me through facebook through Sivaan Chocolates and I will be more then happy to help.
Happy Baking!
