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Caramel cake

This cake is perfect for everybody who loves the Dutch stroopwaffle!

30 min. preparing
1 hour and 10 min. cooking
2 hour waiting
18 - 22 people

What you need to make caramel cake:

Ingredients

  • 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

Necessities

  • 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

Recipe

1

Preheat the oven to 180°C (convection oven 160°C).

2

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.

3

Prepare 200 gram FunCakes Mix for Buttercream as indicated on the package. Add the caramel flavour paste to the buttercream.

4

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.

5

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.

Just a little while before you can enjoy your cakes. Don't forget to share your creation: #funcakesbyme

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