Frost and smooth the outside with a thin crumb coat. I need to make a tiered 8″/6″ ? The perfect fall cake you will love it plain or make it extra special with a scoop of vanilla ice cream. Also, how long should I bake it in the oven for if I’m baking 10 inch cakes? There won’t be too much frosting left over so I would either 1.5x or 2x the frosting recipe. Fold in apples. Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. If it looks curdled at any point, just keep whipping! Crumbled over ice cream, cubed and used for a trifle (bonus – it uses any leftover frosting/fillings!) Hi Laura! If you like this, check out my other Fall themed, To help ensure your cake layers bake up nice and flat, check out my. Easy Apple Cake Recipe. Add flour mixture and mix just … The drips should hold provided the caramel isn’t too thin when it’s used . Is the homemade caramel what is used in the frosting? I had zero issues with either recipe – they came together great! At what point did it separate? The caramel and butter cream are what dreams are made of !!! The buttercream sets very firm in the fridge and should hold small characters no problem. I know you only iced it like a naked cake, but will this frosting recipe fully frost the cake or is it only enough to do it naked style? So many compliments! This blog is where I share all of my kitchen creations! My bowl is 5qt, but the volume of the cake batter and frosting in this recipe isn’t large so I think yours should work. Should I double or triple ingredients for 3 9″ rounds? 15. It was my first time making of your recipes Olivia and I’m definitely a fan, was so easy to follow and turned out beautifully. I use a bench scraper for the side and an offset spatula for the top. Hi Melissa! Arrange the sliced apples on top of the caramel. For the Caramel, I made it the day before and put it in a lidded Mason jar and left it out on the counter overnight. Just wipe down all of your tools with lemon juice and make sure there is no yolk in your whites. The easiest is to add a crab apple on top but those can be hard to come by. Hi Erik! Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. Hi Teanessa! Add the wet ingredients to the dry and mix to combine using a spatula to fold the very thick mixture together. Converting pan sizes is always tricky. You directions are so clear, and I was able to make caramel and meringue for the first time! You can wash the side of the pot down with a wet brush but otherwise leave it alone to avoid crystallization. She graciously offered to give me the last 3 apples from her apple tree so I would have some rustic apples for my photos. For the cake: 1. You can finish the apple with a small fondant leaf and stem. Hi Alice! It should work fine with a proper AP GF flour blend. That way you can handle it without things falling apart. I’m thinking of baking this cake soon, but I only have 8 inch cake springforms so I’ll probably have to up the quantities a bit. I filled the cupcake with the caramel after the cupcake had cooled and topped with the buttercream. I haven’t tried it myself but it looks like there are a couple TM recipes out there for it . Preheat oven to 350F. Olivia, your caramel drip is the MOST perfect I’ve ever seen!! Made it yesterday for my sister’s birthday and it was an absolute hit! 5. So for us the icing is a million stars and the cake we would not make again . The only thing is the butter separated from the caramel and sat on top. It will lose it’s shine a bit, yeah. xoxo, I love all of your cakes and this is no exception. Top with walnuts for extra crunch - this cake is perfect for dessert, and delicious with coffee for a special breakfast! Add eggs one at a time, fully incorporating after each addition. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray. I’m so excited that you’re going to try this one! or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Not a dumb question at all. DO they go in the sponge? Have a read through this post for all my tips: https://livforcake.com/swiss-meringue-buttercream-recipe/. I have to tell you, I loved reading this post and your Sticky Toffee Pudding Cake post! the recipe doesn’t mention what you do with the apples you set aside? What size bowl did you use for the parts that require a stand mixer? Really though, you could use almost any kind of apple you like for this Caramel Apple Cake. Hi Hosanna! Do you think a 3.5 quart will be big enough to make it all in one batch? Greg is also grateful for scrapes haha! Melt the butter and pour it all over the top, covering as much of the dry cake mix as you can. Carefully add the cream and 4 tablespoons butter (it will splatter) and … The later two options will need a covering of red fondant. I haven’t finished putting it together yet, but when I took my cakes out of the oven and flipped them out to cool, the middles sunk in. I think this one was a thicker caramel and I refrigerated it over night and then warmed it only a bit the next day. I hate wasting things — time, ingredients (aka money), food, etc. https://thetoughcookie.com/2014/11/03/easy-caramel-apple-cake So happy you loved it . Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Hi Olivia, can I used salted butter for the caramel? https://www.delish.com/.../a22700524/caramel-apple-upside-down-cake-recipe I even broke my cardinal rule of not using fondant! In the photo above you can see me using a small spatula for some finishing smoothing. If you’d like an additional hit of caramel, you can drizzle some onto the buttercream on each layer. I have a detailed tutorial on it here. I’m so happy to hear that! Hi Alaina! Did you refrigerate it? Oven-spring is my first testing method, with a toothpick or tester as backup. Ha. 9. Hi Caryn! If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Thank you so much for responding to my message so quickly, and for the extra tips, it helped so much! Hi, (Made me laugh).People do think you slap a box mix in the oven and its done when it’s not as simple as that xxx, Thanks so much Dianne. Hi Kim! Place the pan over medium heat and bring to a boil. Beat 3/4 cup butter and sugar until smooth and fluffy. I piped some of the extra buttercream on the top and added some meringues to add a bit of height. By the way, you must check out Sam’s blog, her recipes are both stunning and delicious! It’s truly delicious! Would you consider adding some cloves or allspice to bring out the “spice” in the cake? Easy Caramel Apple Spice Cake Recipe - delicious spice cake bursting with caramel and apple flavor! Fold in the apple pieces. So we may have gone a leeeetttllleee bit overboard on the apple picking this past weekend. In a medium bowl, combine flour, baking powder, spices, and salt. I made this last week. I’ve actually had a lot of troubles lately with premature cake removal, so I’ve decided to stop relying on skewers/cake testers to test if the cake layers are done. Is there a secret? Voted as our best fruity bake, this winning caramel apple cake recipe was created for us by Great British Bake Off finalist Miranda Gore Browne. LOVE that caramel recipe, so am glad that you do too. And no, I keep the paddle once I add the butter. 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