salted caramel sauce was amazing.
The salted caramel cream cheese frosting was toothachingly sweet. (Less icing sugar?) Not enough salt. Too soft to hold the cake on top. Which had already collapsed. Then slid some more. While the frosting (and ganache) oozed. And the popcorn went soft quickly when mixed with the caramel sauce.
When I chilled the remaining frosting it was much firmer. (The leftovers sandwiched together chocolate bikkies.) Next time I will chill it before spreading on the bottom cake. Next time I will make the sturdier tried and tested ultimate chocolate cake. Next time I might try this caramel popcorn.
cake fail shaming. Blogging has made me vain.
So what is it? A cake fail? A cake save? Just pure delicious decadence?
More attempts at fancy cakes on Green Gourmet Giraffe:
Butterscotch layer cake
Chocolate cake decorated with strawberries and music
Ginger fluff sponge (gf)
Nigella's Nutella cake (gf)
Ultimate chocolate cake with green ombre frosting
Vegan Victoria Sponge Cake (v)
Chocolate Caramel Cake inspired by: Miss I-Hua and The Boy, Sweetapolita, Munchies and Munchkins
Salted caramel cream cheese frosting
From Miss I-Hua and The Boy
- 175g cream cheese
- 50g softened butter
- 300g icing sugar
- 100g of salted caramel sauce
Beat together cream cheese and butter until creamy. Gradually beat in icing sugar. Beat in the caramel sauce. I found it quite soft when done and easier to handle once chilled in the fridge.
On the Stereo:
High Violet: The National