Tag: Caramel

Caramel Macchiato Cake

Caramel Macchiato Cake

Tea and toast. Cheese and crackers. Coffee and cake. Some pairings are just meant to be. But caramel makes everything better right?

If I’m not keeping it simple with an americano, my Starbucks order is always a caramel macchiato. The strong coffee mixed with vanilla and caramel just works so well. And why not turn the things you love into cake?!

caramel macchiato layer cakecaramel macchiato layer cake

I think coffee cake is really underrated. Usually paired with walnuts and a sickly sweet buttercream, it just doesn’t do it justice. This cake though is paired with the dreamiest silkiest buttercream you ever did taste. Its a classic swiss meringue buttercream with 175ml of glorious caramel. AHH. I could just eat the buttercream from the bowl. It was my first time using my KMix to make buttercream and oh god the difference. It just made it so light, and even easier to spread on the finished cake.

caramel macchiato layer cakecaramel macchiato layer cake

But, back to the cake! The sponge has instant coffee, a full cup of freshly brewed coffee AND a coffee soak to add when baked. So you could say I like coffee… though the caramel SMB cuts through it all to balance the bitterness out. Now I couldn’t call it a caramel macchiato cake without the signature caramel topping could I? I popped some caramel into a piping bag and went to TOWN. I promise you though, the cake really isn’t as sweet as it sounds with all that caramel flying around. I think thats why I love swiss meringue buttercream so much. It may be richer than regular buttercream with the additional butter, but its so much less sweet! No teeth-grinding icing sugar round here thank you very much.

caramel macchiato layer cakecaramel macchiato layer cake

The whole cake was actually surprisingly quick to make, I made it in an afternoon last weekend and I was enjoying a slice after dinner. I also didn’t make my own caramel for once, as it was a spontaneous bake and that sped the process up! I used a jar of Bonne Maman’s caramel and its really delicious if you fancy being lazy too. If not, my recipe for salted caramel here would work really well, just remember to omit the salt. Although salted caramel buttercream with coffee would be delicious too!

caramel macchiato cakecaramel macchiato cake

Let me know if you try it, it’s the perfect Sunday afternoon treat with, you guessed it, a cup of coffee!

Caramel Macchiato Cake

Caramel Macchiato Cake

Ingredients

    Cake
  • 390g plain flour
  • 2 1/2tsp baking powder
  • 1/2tsp salt
  • 1tsp instant coffee granules or espresso powder
  • 225g unsalted butter
  • 300g caster sugar
  • 67g soft light brown sugar
  • 2tsp vanilla extract
  • 4 eggs, room temperature
  • 188ml whole milk
  • 188ml strong, hot coffee
    Coffee Soak
  • 125ml water
  • 100g caster sugar
  • 1tsp instant coffee granules or espresso powder
    Caramel Swiss Meringue Buttercream
  • 150ml egg whites, room temperature
  • 250g caster sugar
  • 450g unsalted butter, room temperature cubed
  • 1tsp vanilla extract
  • 175ml caramel (plus extra for drizzle)

Instructions

  • Firstly, preheat the oven to 175C/Gas Mark 4 and grease and line three 8-inch cake tins.
  • In a small bowl sift together the flour, baking powder, salt and espresso powder and set aside.
  • Then using an electric mixer, beat the butter for a few minutes until smooth. Add both the sugars and increase the speed to medium-high. Keep mixing until the butter and sugars are creamed together and the mixture is light and fluffy.
  • With the mixer on low, add in the vanilla extract followed by the eggs one at a time making sure they are each fully incorporated.
  • Then in alternating batches, add in half of the dry ingredients, the whole milk and the remaining dry ingredients mixing on low in between. Only mix until the batter is just combined. Then with the mixer on low, stream in the hot coffee and mix until smooth.
  • Evenly distribute the batter between the three pans, and bake for 24-26 minutes until a cocktail stick inserted into the centre of the cakes comes out clean. Let the cakes cool in the tins for 10 minutes on a wire rack, before removing the cakes from the tins.
  • For the coffee soak, pour all the ingredients into a saucepan and place over a medium-high heat. Bring the mixture to a slight boil, then lower the heat and simmer for about 5-10 minutes. Remove from the heat and set aside to cool until ready to use.
  • For the swiss meringue buttercream, place the egg whites and sugar in the bowl of an electric mixer and gently whisk by hand to combine. Then place over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisking occasionally heat the egg mixture until it reaches 160F (70C) on a candy thermometer. Once you've reached the right temperature, take the bowl off the heat and fit onto a stand mixer. Using the whisk attachment, whisk the mixture for 8-10 minutes until it holds medium-stiff peaks. When done, the outside of the bowl should have reached room temperature. Stop the mixer and swap the whisk attachment out for the paddle.
  • Then with the mixer on low, add in the butter a few cubes at a time, then the vanilla and finally the caramel. Once all incorporated, turn the mixer up to medium-high and beat for 3-5 minutes until the buttercream is silky smooth.
  • To assemble the cake, place one of the sponges onto your serving plate, brush liberally with the coffee soak and spread on 1/4 of the buttercream. Repeat with the next sponge, and then place the final sponge on top brushing with the remaining coffee soak. Cover the entire cake with the remaining buttercream, smoothing or swirling as desired. Finally place the remaining caramel into a piping bag and drizzle over back and forth.
  • Notes

    Can be kept air-tight for up to one week.

    Adapted from The Cake Blog's Caramel Cuppuccino Cake.

    http://bakingwithaimee.com/2017/02/05/caramel-macchiato-cake/

    Chocolate, Hazelnut and Salted Caramel Tart

    Chocolate, Hazelnut and Salted Caramel Tart

    chocolate, hazelnut and salted caramel tartchocolate, hazelnut and salted caramel tart

    Sometimes you need a luxurious dessert and when that need comes a chocolate, hazelnut and salted caramel tart is the answer.

    Can I be honest? This tart was a bit of a pain to make. Or if I’m being actually honest, I just kept messing up and making stupid mistakes. My pastry was impossible to work with and ended up being like a patchwork quilt in the tin. I took my caramel off the hob too early so it didn’t develop the gorgeous amber colour it should. And my ganache split. Like legit turned into an oily goopy mess.

    But I managed to make it through, and produce something that I actually really loved!

    I mean the combination of chocolate and salted caramel was never gonna be too bad right?

    chocolate, hazelnut and salted caramel tart

    Chocolate pastry isn’t something I work with too often, so for me some practise is definitely in order. Due to the high fat content in the pastry it is trickier to work with, but if you roll out the pastry between two pieces of baking paper you should be okay! The recipe is a variation on my usual sweet shortcrust and is perfectly buttery and crumbly. Your pastry chilling time is the longest part of the recipe too, as the caramel and ganache are super quick!

    Now a chocolate, hazelnut and caramel tart is good. But a chocolate, hazelnut and salted caramel tart? Now thats a winner.

    The salted caramel is my go-to recipe. Its foolproof – well, unless you take it off the hob too soon! Doh! Golden syrup, sugar, water, cream and butter is all you need to get a gorgeously rich caramel. With the vanilla and flaked sea salt giving it that winning edge. I find my caramel needs about 10 minutes to get to the perfect consistency and colour, but make sure you watch it! I managed to unstack the dishwasher and half re-fill it in the time, but make sure you swirl the pan every now and then too. No stirring! Just swirling 🙂

    chocolate, hazelnut and salted caramel tart

    The final element to the tart is the ganache. Ganache is a simple thing, but when it goes wrong it can look horrendous. If you’ve split ganache before you’ll know what I mean, but the oily/watery ness just looks so grim. It looks bitty too, and if you touch it doesn’t stick to you like chocolate normally would.

    To avoid this, don’t overheat your cream!! But if you do overheat it like I did – too busy finishing stacking the dishwasher!! Its not the end. Get out your hand whisk and give it a good beat to try and emulsify the ganache. Or like I did, warm some milk slightly and whisk a little in. Soon you’ll have a smooth and shiny ganache again.

    I must add just a little mention to the hazelnuts, which sit between the caramel and ganache! They provide a really welcome texture crunch, and hazelnuts go so well with caramel that it really was a match made in heaven!

    I hope you enjoy the chocolate, hazelnut and salted caramel tart and it gives you less stress than it did me! All my taste-testers enjoyed it very much. Even my Dad, who isn’t usually a sweet-tooth! Perhaps its the bitter dark chocolate that helped, or he was just being kind…!

    Chocolate, Hazelnut and Salted Caramel Tart

    Yield: 1 23cm tart

    Chocolate, Hazelnut and Salted Caramel Tart

    Ingredients

      Pastry
    • 160g plain flour, plus extra for dusting
    • 40g cocoa powder
    • 15g ground almonds
    • 35g icing sugar
    • pinch of salt
    • 125g unsalted butter, diced and chilled
    • 1 large egg yolk
      Salted Caramel
    • 150g caster sugar
    • 2tbsp golden syrup
    • 2tbsp water
    • 113ml double cream
    • 2tbsp unsalted butter
    • 1tsp vanilla extract
    • flaked sea salt to taste
      Filling
    • 50-75g finely chopped hazelnuts
      Ganache
    • 340g dark chocolate
    • 295ml double cream
    • 1tsp vanilla
      Decoration
    • cocoa powder to dust

    Instructions

  • To make the pastry: Combine the flour, cocoa powder, almonds, icing sugar and salt in a large bowl. Then run in the butter, until it resembles fine breadcrumbs. Add the egg yolk and mix together until the dough just starts to come together. If the pastry isn't coming together, add 1tbsp of ice-cold water. Then tip out onto a lightly floured surface and gently knead together until it is a uniform dough. Shape into a disc or a rectangle depending on your tart tin and wrap in clingfilm. Then chill in the fridge for 1 hour.
  • Roll out your dough between two pieces of baking paper, until it is big enough to line your tin. Press into the tin, trimming off any excess and return to the fridge for 30 minutes. Meanwhile, pre-heat your oven to 180C/160C Fan/Gas Mark 4. Line the pastry with baking paper and fill with baking beans. Then bake for 25 minutes, then remove the baking beans and paper and return the tart to the oven to bake for a further 10 minutes. Remove from the oven and leave to cool completely in the tin.
  • To make the caramel: Combine the sugar, golden syrup and water in a medium heavy-bottomed pan and place on a medium-high heat. Occasionally swirl the pan so the caramel doesn't catch. Once the caramel starts to deepen in colour (this should take about 10 minutes), remove from the heat and whisk in the cream. The mixture will bubble up so be careful. Add the butter whilst continuing to stir until melted. Finally, add the vanilla and salt to taste. I added about 4 large pinches - but I do like mine quite salty! Leave to cool for a few minutes in the pan, and then pour into the tart shell leaving a little behind for decoration on top. Sprinkle over the crushed hazelnuts and then return the tart to the fridge for 30 minutes. The leftover caramel can be put into a heat-proof bowl, covered with clingfilm and put into the fridge.
  • To make the ganache: Break up the chocolate and place into a heat-proof bowl and set aside. Then heat the cream in a small pan over a medium heat - do not let it boil as your ganache will split! Then pour over the chocolate and stir until it is combined and you are left with a smooth and silky ganache. Pour into the chilled tart case and return to the fridge for at least 4 hours or overnight.
  • Finally, to decorate dust over cocoa powder through a sieve and using a piping bag, pipe the remaining salted caramel in any design you wish.
  • Notes

    Keep tart refrigerated for best results.

    http://bakingwithaimee.com/2016/09/18/chocolate-hazelnut-and-salted-caramel-tart/

    Chocolate and Biscoff Buttercream Cupcakes with Salted Caramel Drizzle

    Chocolate and Biscoff Buttercream Cupcakes with Salted Caramel Drizzle

    Chocolate-and-biscoff-cupcakesChocolate-and-biscoff-cupcakes

    If you haven’t heard of Biscoff then you must have been living under a rock for the past year. Its my absolute favourite tea-dunking biscuit, and more recently its been transformed into a spread creating untold baking possibilities!

    Now I’m actually a hater of any toast spread thats not butter or jam. Call me boring, but chocolate on bread is just so gross to me! Its up there with chocolate cereal…I know, who am I?! I saw a Milky Way spread in the supermarket the other day and had to walk away in disgust. BUT, biscoff in baking is the ultimate dream combination!

    I’ve made quite a few blondies with biscoff mixed in (must get a recipe up soon!), but this was my first endeavour into a biscoff buttercream. And let me tell you, its a delight!

    Chocolate-and-biscoff-cupcakesChocolate-and-biscoff-cupcakes

    A moist chocolate cupcake, fluffy biscoff buttercream and a salted caramel drizzle to finish, because why not? Salted Caramel makes everything better right?

    The biscoff buttercream is super easy to make, just combine butter and icing sugar for your basic buttercream. Then add the biscoff spread and some milk to get just the right piping consistency. It’s so light and creamy and has just the right amount of yummy caramelised flavour!

    You might know Biscoff as Speculoos, which I think is its American name! In the biscuit aisle you might know it as Lotus and you’ll find the spread with the jams and peanut butters. Even if you haven’t bought it before, you’ll probably have tasted one of the biscuits when you’ve had a cup of tea at a restaurant or even in the hairdressers!

    As I said its my absolute favourite tea-dunking biscuit; it retains the perfect amount of tea in the biccie and the caramelised flavour is amped up a few notches. I genuinely refrain from buying them too often, because I can eat like 3 5 in a row with a cuppa…!

    Chocolate-and-biscoff-cupcakesChocolate-and-biscoff-cupcakes

    The salted caramel drizzle has become my go-to recipe after making it for my Chocolate Layer Cake. It’s a fail-proof recipe and thickens to the perfect consistency. Also, whenever I make salted caramel I ALWAYS use Maldon Sea Salt Flakes. They’re just perfect for caramel, and look really pretty if you’re using them for decoration.

    So there we have it; a quick and easy chocolate cupcake topped with delicious Biscoff buttercream and a salted caramel drizzle. Let me know if you’re a Biscoff fan too!

    Chocolate and Biscoff Cupcakes with Salted Caramel Drizzle

    Yield: 12 Cupcakes

    Ingredients

      Chocolate Cupcake
    • 42g cocoa powder
    • 95g plain flour
    • 1/2tsp bicarbonate of soda
    • 3/4tsp baking powder
    • 1/4tsp salt
    • 2 large eggs, room temperature
    • 100g caster sugar
    • 100g light brown muscovado sugar
    • 80ml vegetable oil
    • 2sp vanilla extract
    • 120ml buttermilk, room temperature
      Biscoff Buttercream
    • 166g unsalted butter, softened
    • 333g icing sugar
    • 200g Biscoff Cookie Butter Spread
    • 30-40ml whole milk
      Salted Caramel Drizzle
    • 75g caster sugar
    • 1tbsp golden syrup
    • 1tbsp water
    • 56.5ml double cream
    • 1tbsp unsalted butter
    • 1/2tsp vanilla extract
    • flaked sea salt to taste
      Decoration
    • 2 Lotus Biscoff biscuits, crushed

    Instructions

  • Firstly, pre-heat the oven to Gas Mark 4/180C and line muffin tins with 12 cases.
  • Whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined, then set aside. In a medium bowl; whisk the eggs, caster sugar, brown sugar, oil and vanilla together until completely smooth. This will take a couple of minutes, and the mixture will turn slightly paler in colour.
  • Pour half of the wet ingredients into the dry, and then half of the buttermilk. Whisk gently, only about 5 whisks. Then add the remaining wet ingredients and the buttermilk. Again, whisk until just combined - the batter will be a little thin and lumpy!
  • Spoon the mixture into the muffin cases about two thirds full each and bake for 18-21 minutes.
  • Once baked, put the muffins onto a wire rack to completely cool.
  • For the frosting, beat the butter on a high speed until creamy. Then slowly add the icing sugar, mixing until its thoroughly combined and smooth. Do this in stages, so your kitchen doesn't get entirely covered in sugar!
  • Then add the Biscoff spread to the buttercream and beat until smooth. Finally, add the milk bit by bit, continuing to beat until you achieve the desired consistency. Set aside until ready to use.
  • For the salted caramel drizzle place the sugar, golden syrup and water in a heavy-bottomed pan and stir to combine.
  • Heat over a high heat, occasionally swirling the pan, until it turns a medium gold amber colour - this will take about 10 minutes. Once the caramel starts to deepen in colour, remove the pan from the heat. Slowly and carefully whisk in the cream, the mixture will bubble up so stand clear and keep stirring.
  • Add the butter, whilst continuing to stir until melted. Then add the salt and vanilla to combine, I added around 2 large pinches.
  • Pour into a heat-safe container (a pyrex bowl, jug or a jam jar will do) and set aside to cool and thicken.
  • To assemble, prepare a piping bag with a tip of your choice. I used a 2D/large star tip, and pipe swirls on top of each cupcake. Sprinkle over the crushed Lotus Biscoff biscuits. Pour the salted caramel into a piping bag, and snip off the end. Pipe the caramel over the cupcakes following the lines of the frosting or in any pattern you like.
  • Notes

    Leftover salted caramel can be stored in the fridge in an airtight container for up to a month.

    Biscoff buttercream recipe adapted from Jane's Patisserie.

    Salted caramel drizzle recipe adapted from StyleSweetCA.

    http://bakingwithaimee.com/2016/07/24/chocolate-biscoff-cupcakes-salted-caramel-drizzle/

    Chocolate Layer Cake with Vanilla Frosting and Salted Caramel Drizzle

    Chocolate Layer Cake with Vanilla Frosting and Salted Caramel Drizzle

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    Chocolate? Check.

    Tons of frosting? Check!

    Salted Caramel? CHECK.

    Anyone else already hungry? I know I am, and I’ve eaten at least two slices of this beauty already! Sometimes you just need cake, and with a cocktail party on the cards for the Bank Holiday weekend it was the perfect excuse to try a new recipe.

    This chocolate layer cake with vanilla frosting and salted caramel drizzle is a decadent dream, and inspired by two of my new cake blogging crushes. Firstly, Tessa Huff of Sweet Style CA and Rosie of Rosie’s Dessert Spot – both make insanely beautiful cakes and are definitely worth a follow right now! Go!

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    This was my first attempt at a drip cake, and even though I’ve watched like a bajillion videos and read SO many blog posts on them, I think some more practise will be in order! Getting the right consistency of ‘drip’ and ensuring you add the right amount is trickier than I imagined it would be.

    An excuse to practise by making another cake is hardly a trial though right? I’ve become a little (read ALOT) obsessed with layer cakes at the moment, and can’t stop watching videos of frosting being perfectly smeared onto stacks of cake. So apologies if it gets a little cake heavy round thee parts soon! Though, is an apology for more cake really needed??

    If you make any element of this bake though, go for the salted caramel drizzle. Its the PERFECT recipe, and makes more than you need which came in really handy for our household when my sister brought over brownies!

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzlechocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    This chocolate layer cake recipe is SUPER moist! Its one of those bakes that needs to be left in the pans for a good 10-15 minutes after taking them out the oven. The sponges are also super bouncy, meaning you have to be delicate in transferring them to your cake stand. But once they’re cooled and encased in light fluffy buttercream they are so delicious – and even better the day after baking!

    This buttercream is so light and fluffy – but you have to be prepared to whip that butter for a good 5 minutes or so to ensure it! You need to whip the butter to the point where it looks like frosting, which is confusing for the mind when you decide to taste it!

    So have I convinced you that you need to try this yet?

    chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle

    Chocolate Layer Cake with Vanilla Frosting and Salted Caramel Drizzle

    Ingredients

      Cake
    • 312g plain flour
    • 82g cocoa powder
    • 2&1/2tsp baking powder
    • 3/4tsp bicarbonate of soda
    • 1tsp salt
    • 155ml vegetable oil
    • 400g caster sugar
    • 2 large eggs + 1 egg yolk
    • 2tsp vanilla extract
    • 1/2tsp almond extract
    • 340ml whole milk
    • 227ml hot strong-brewed coffee
      Buttercream
    • 500g unsalted butter
    • 1kg icing sugar
    • 1tbsp vanilla extract
    • 2tbsp whole milk
      Salted Caramel Drizzle
    • 150g caster sugar
    • 2tbsp golden syrup
    • 2tbsp water
    • 113ml double cream
    • 2tbsp unsalted butter
    • flaked sea salt to taste
    • 1tsp vanilla extract

    Instructions

  • For the Cake:
  • Firstly, pre-heat the oven to 180C and grease and line three 8" baking pans.
  • In a small bowl, sift together the flour, cocoa powder, baking powder, bicarb and salt. Then set aside until needed.
  • Using a hand mixer beat together the oil and sugar for about two minutes. With the mixer still running, add the eggs, egg yolk, vanilla and almond extract ensuring you scrape down the sides to incorporate all the mixture.
  • On a low speed, add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Again, ensure you scrape down the sides to incorporate all the mixture.
  • Remaining on a low speed, stream in the coffee until just combined.
  • Evenly divide the batter between the three prepared pans. Bake in the oven for 23-25 minutes until a skewer comes out clean and the sponges bounce back.
  • Let them cool on a wire rack in the pans for at least 10-15 minutes, before removing them from the pans to completely cool.
  • For the salted caramel:
  • While the cakes are cooling begin making the salted caramel drizzle by placing the sugar, golden syrup and water in a heavy-bottomed pan and stir to combine.
  • Heat over a high heat, occasionally swirling the pan, until it turns a medium gold amber colour - this will take about 10 minutes. Once the caramel starts to deepen in colour, remove the pan from the heat. Slowly and carefully whisk in the cream, the mixture will bubble up so stand clear and keep stirring.
  • Add the butter, whilst continuing to stir until melted. Then add the salt and vanilla to combine, I added around 4 large pinches.
  • Pour into a heat-safe container (a pyrex bowl, jug or a jam jar will do) and set aside to cool and thicken.
  • For the frosting:
  • Put the unsalted butter into a large bowl and using a hand mixer beat for a good 6 minutes, until it is super creamy. Then slowly add the icing sugar in batches, beating continually with the hand mixer until all incorporated.
  • Add the milk and vanilla extract, and continue beating with the hand mixer until it is super light and fluffy.
  • For the assembly, place one sponge onto your cake stand and using a palette knife spread a layer of frosting on top. Repeat this with the next two layers.
  • Frost the cake with the remaining buttercream, and then using a cake scraper or a palette knife drag it around the cake to achieve a smooth finish, removing any excess buttercream.
  • Finally, pour the salted caramel over the top of the cake, coaxing it to slowly drip over the sides.
  • Notes

    Excess Buttercream - As you scrape the cake to achieve a smooth finish, you will undoubtedly remove alot of the buttercream. Rather than wasting this, you can place in an airtight container and freeze for up to 3 months. Once you're ready to use the buttercream again, place in the fridge overnight to defrost completely.

    Adapted from StyleSweetCA's London Fog Cake.

    http://bakingwithaimee.com/2016/05/30/chocolate-layer-cake-vanilla-frosting-salted-caramel-drizzle/