I made the salted caramel cake from BwD. I am not sure that I could recommend this cake. First of all, there is NOT enough frosting to cover the cake! It’s a 9" double layer cake, and the frosting is 2 cups of confectioners sugar whipped with 1 cup of salted caramel sauce. How on earth could that cover the whole cake? Answer. It can’t. I made this for my daughter’s 16th birthday cake - we celebrated outside with family today - and thankfully I realized by 930 am that I needed to make another batch of frosting. I ended up making a salted caramel buttercream, but had to run out for more cream and sugar. The salted buttercream is my own creation - beat together 1 stick of salted butter, 1 stick of unsalted with 1/2 t of fine sea salt. Add 2 cups of confectioners’ sugar. Add 1 cup of salted caramel sauce (I made the one from SK - I prefer it to Dorie’s). So this was kind of a triple caramel cake. My SIL, who also bakes a lot, said that it was worth all the extra stress and effort, but honestly, I don’t know. I’m super critical of my own cakes. It DOES taste like caramel which I appreciate - my 10 year old who is kind of a super taster said that it had a strong flavor!
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