Comments on: Caramel Cake (Salted Caramel Cake)

By: Olivia

Olivia — Thu, 03 Oct 2024 15:31:38 +0000

Hi Charlotte! The caramel sauce should be quite thick for a sauce, but you can cook it for a little longer if needed. I have a tutorial here: https://livforcake.com/caramel-sauce-recipe/ I also have a detailed tutorial for the buttercream too which explains why it split and how to save it (the butter was probably a bit too cold): https://livforcake.com/swiss-meringue-buttercream-recipe/ I am not sure why the cakes are leaking butter… that should not happen. Did you make any changes to the recipe at all?

By: Olivia

Olivia — Thu, 03 Oct 2024 15:23:21 +0000

In reply to Jessie Wing. Hi Jessie! If just for a couple of hours I would leave it out and rewhip again before using. If you put it in the fridge the butter will start to set and you'll need to have to come to room temp again and rewhip before you use it and that can cause problems.

By: Charlotte Godbolt

Charlotte Godbolt — Thu, 03 Oct 2024 07:18:56 +0000

Ok so this is a tale of 2 highs and 2 lows for me…
Highs: the caramel sauce tastes great (although could be thicker ..) and the Italian meringue whipped is fabulous… BUT!
The buttercream went wrong from adding the butter.. started to look split as you say.. so took your instruction and kept mixing upon which it promptly broke!! Looks tastes like clotted butter..
The cakes themselves are stodgy and bland- and seem to still be leaking butter!! Kinda gross really.
Hmm…
Not sure where I went wrong ??

By: Jessie Wing

Jessie Wing — Fri, 27 Sep 2024 22:27:01 +0000

Can the caramel buttercream meringue be stored for a couple hours in the fridge?

By: Olivia

Olivia — Mon, 09 Sep 2024 23:17:39 +0000

In reply to Brianna May. Hi Brianna! So happy you love this one. You can definitely use it to make cupcakes. It should make 18-24 depending on size.

By: Brianna May

Brianna May — Mon, 09 Sep 2024 17:06:48 +0000

I used the cake recipe a while back as it is one of the only recipes I can find for a caramel cake that actually uses caramel in the cakes and it is delicious. I was wondering if you could use this recipe for cupcakes. Would there be any difference and how many cupcakes would it make? Thank you!

By: Olivia

Olivia — Wed, 29 May 2024 03:06:05 +0000

In reply to Life Peysin. Hi there! I can't remember exactly but I'd say around 2 cups or so. You will have extra left over but it freezes well and can be used over ice cream too :)

By: Life Peysin

Life Peysin — Tue, 28 May 2024 03:09:59 +0000

Hi, I’m really excited to try out this recipe! I just had a question about how much caramel does the recipe make?

By: Olivia

Olivia — Tue, 28 May 2024 00:18:12 +0000

In reply to Anna. Hi Anna! I am so glad you loved it and that you persevered with the buttercream!

By: Anna

Anna — Mon, 27 May 2024 19:54:15 +0000

This cake is great. The caramel was very delicious. The sponge is quite dense but I like that. The swiss buttercream was a challenge. I tried to make it with hand mixer but it was impossible, the mixer was practically burning in my hand yet no stiff peaks were forming. I transfered it to the stand mixer which I didn’t want to use initially as it had a plastic bowl and in the swiss meringue recipe it said not to use plastic as it can retain oils. However the stand mixer saved me and stiff peaks formed in no time. After that I followed the rest of the recipe. I couldn’t make the cake as pretty but it tasted absolutely delicious. It is however a bit too sweet so I would cut on sugar next time.