Caramel CakeBy Shireen Hassim Shaik - MASTER CHEF
INFO & TIPSQuick Caramel Icing
8 tablespoons butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups icing sugar, sifted
1 teaspoon vanilla extract
Place the butter and brown sugars in a medium-size heavy saucepan over
Stir and cook until the mixture comes to a boil, about 2 minutes.
Add the milk, stir, and bring the mixture back to a boil, then remove the pan
from the heat.
Add the confectioners’ sugar and vanilla.
Beat with a wooden spoon until the icing is smooth.
Use immediately (while still warm) to frost the cake of your choice or the icing will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the icing softens up.
Makes 3 cups, enough to frost a 2- or 3-layer cake
Note: The icing is a bit tricky and you have to work FAST or it sets up. Still delicious, like a praline. Check these reviews here, where a lot of bakers added some extra milk to the icing to make it easier to work with.
No Weep Whipped Cream
500 ml fresh cream
2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box pudding does about 3 batches of whipped cream)
1 teaspoon icing sugar
1/2 teaspoon vanilla extract
Whip all ingredients together until firm peaks form.
Cover leftovers tightly in an air-tight plastic container.
It will keep for one week in the fridge.
Note: Cake can be stored covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or it can be frozen, wrapped in foil, for up to 6 months. Thaw the cake overnight before serving.