Caramel Cake Deluxe

Materials:

  • 1kg FunCakes Mix for Crunchy Caramel Cake
  • 200 gram FunCakes Mix for Buttercream
  • 1 jar FunCakes Glaze Topping – Caramel
  • FunCakes Flavour Paste – Caramel
  • 750 gram soft unsalted butter
  • 200 ml water
  • 9 eggs
  • 4 caramel cookies
  • FunCakes disposable decorating bags 30cm
  • 2 x Wilton Decorator Preferred Round Pan Ø20cm
  • Wilton Cake Release
  • Wilton Comfort Grip Spatula Curved
  • Wilton decorating tip #6B
  • Wilton cooling grid

Preparation:
Preheat the oven to 180°C (convection oven 160°C). Prepare the 200 gram Mix for Buttercream as indicated on the package or in this basic recipe. Mix the full bag of Crunchy Caramel Cake with 500 gram of soft unsalted butter and 9 eggs on low speed to a smooth batter. Grease the baking pans with Cake Release and divide the batter into the two pans. Bake the cakes for 60-70 minutes. Release on a cooling grid and let them cool down completely.

Now add the caramel flavour paste to taste to the buttercream. Cut off the tops from the cakes, to make sure the cakes will fit well on top of each other. Stack the cakes with thick layers of caramel buttercream in between. Then cover the outside of the cake with a thin layer of buttercream as well, it’s ok if you can still see the cake through the buttercream. Fill a decorating bag with tip #6B with the remaining buttercream.
Fill another decorating bag with the glaze topping, cut off a small tip and let the glaze drip along the edge of the cake. Pipe buttercream swirls on top of the cake. Cut two caramel cookies in 4 pieces and place a quarter in every swirl. Cut another 2 cookies in small pieces and fill the top of the cake with it. Leave the cake in the fridge until further use.