This cake is perfect for everybody who loves the Dutch stroopwaffle!
What you need to make your caramel cake:
- 1kg FunCakes Mix for Caramel Cake
- 200 g FunCakes Mix for Buttercream
- 1 jar FunCakes Glaze Topping - Caramel
- FunCakes Flavour Paste - Caramel
- 750 g unsalted butter
- 200 ml water
- 9 eggs (approx. 450 g)
- 4 caramel cookies
- FunCakes Decorating Bags
- FunCakes Bake Release Spray
- Wilton Decorator Preferred Round Pan Ø20cm (2x)
- Wilton Comfort Grip Spatula Curved
- Wilton Decorating tip #6B
- Wilton Cooling Grid
Preheat the oven to 180°C (convection oven 160°C).
Prepare 1 kg FunCakes Mix for Crunchy Caramel Cake as indicated on the package. Grease the baking pans and devide the batter over the two baking pans. Bake the cake in 60 – 70 minutes in the middle of the preheated oven. Let the cake cool down by using a cooling grid.
Prepare 200 gram FunCakes Mix for Buttercream as indicated on the package. Add the caramel flavour paste to the buttercream.
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.