A Sweet Sweet Success

Good evening folks!

Welcome back to my #learningproject journey! So today I’ll be talking you through the cake I made most recently. Not to brag but I totally nailed it. My cake turned out so good, I honestly cannot bring myself to cut into it because it looks too beautiful. But all good things must come to an end and eventually I will need to cut it. On the bright side, I will have a delicious salted caramel apple cake to enjoy! MMMMMMM!!

All I can say is YUM!

I saw this recipe and cake design on A Spoonful Of Frosting’s YouTube channel and was totally inspired! (P.S. you should totally check her videos out, she makes amazing looking and tasting cakes, also she’s my cousin so I’m totally not bias at all 🙂 This flavour combination is one of my favourites ever so it was a given that I would be trying out this cake. The design also looked very simple and decadent so I was all in! I pretty much copied the whole design but I did try to add my own spin on it with a border around the bottom and the caramel dripping down the sides. (is your mouth watering yet??)

I don’t feel the need to explain the whole process to you seeing as I followed the video exactly. Instead, I’ll leave you in the more than capable hands of the cake’s original creator here:

Like I copied the cake right  down to the same cake board, #twinning!!

Mixing the batter was a fairly easy process, the recipe just had a few extra steps than your basic cake. However, it just brought this particular cake to a whole new level of mouth-watering amazingness. (I’m such a foodie, can you tell?)

Mix-a, mix-a, mix-a

Pour-a, pour-a, pour-a

Before I put the batter into the pans, I cut out circular pieces of parchment paper and placed it on the bottom of each pan. I had never done that before and let me tell you- it made a world of a difference!!! My cakes just popped right out after they had cooled. It’s revolutionary I tell you!

As far as decorating goes, I did the standard levelling of the cakes, filling the middle layers, stacking, crumb coat and chill.

The filling

My completed crumb coat

I left it in the freezer for a little while to really ensure that the icing had really firmed up. I then plopped a large dollop of caramel buttercream on top and began the final coat. I recently purchased a new turntable from Wilton and it made a huge difference in my decorating process. My previous turntable did not turn smoothly at all, and would randomly stop spinning. Using my new one was a breeze and was certainly a key factor in the success of this cake.  The rosettes were incredibly easy to achieve with the help of my Wilton 225 tip. I used this tip for the border along the bottom as well as the rosettes along the top. Then I grabbed some additional caramel to drizzle over each rosette and the top of the cake. I then I figured “why stop there with the caramel goodness?” and created some drips down the side of the cake. I think that really tied the whole cake together. As a finishing touch, I sprinkled some coarse sea salt over each rosette. Et Violà!

Smoothest icing job I’ve ever done

The border and rosettes

The final product!

The final product!

Here’s a question for you, so far for my learning project, I have been primarily using Youtube as my resource to learn from with a few glances at Instagram and Pinterest for inspiration. Are there other resources that I could use that might be helpful to learn from? And are there other ways you would like me to present my cakes each week? Perhaps in a video form or time lapse? I’d be thrilled to hear some feedback about these things!

Until next time,

Emily Grace.