Salted Caramel Drip Cake!

I’m really sorry I don’t know the timings – temp I usually do 20C lower though x

You really should not use stork – it makes it far too soft and doesn’t set well enough for a drip cake! The block butter should be at room temp and just mix it until it creates the texture you need as it will get there especially with the caramel in this one.

It can do to be honest – but as long as you are quick about it, it should be okay as you say as there is no chocolate in it!

If the cake hasn’t been cut, it will be fine in the fridge! It would just need to be out an hour or so before eating xx

Yes you can!

It’s definitely difficult to keep up haha! But for this no you can’t, if you want to make your own you need to use my caramel sauce recipe xx

I would definitely say this is the softer of the cakes on my blog, because of the caramel. It will depend on the weather and the heat of your car, but maybe?! I’m not 100% sure it would be perfect unless it’s kept quite cool x

Personally I wouldn’t along with the caramel – it would make it far too soft. If you left out the caramel, and use some baileys instead though that could work!

The way mine photographed is how it had been left for a day, so it’s as far as the caramel dripped for me – if you find it drips too much, add less per drip!

I personally store it at room temp unless it’s boiling hot – once a cake is cut open, it can dry out quite a lot when in the fridge x

This cake really is quite deep so it may be better to break the recipe down and bake it as you make it. Cake mix shouldn’t really be kept waiting so ideal you would make some, bake it, and then make some more and bake it if that makes sense!

Hey! Ahh yay! I would use caster sugar, or golden caster! x

Yes you could do!

Hey! Ahh amazing! I usually use 8 medium instead of 7 large!

Yes you can!! xx

Hey! Yes so basically follow the recipe exactly as it is, but use probably half the buttercream amount to just do in-between the layers! x

Yes it should be fine! Obviously your caramel sauce will need to be thick, and sometimes it needs a little less in your buttercream depending on the thickness of the sauce!

Have a look at the notes section!

No – it just adds more caramel. Sugar syrup isn’t essential, but does help keep a cake moist!

I would say it’s roughly 4-4.5″ or so – but height can change from cake to cake!

Yeah so I add the eggs and flour in at the same time, and just mix till it’s cake mix! Your tins may be a smidge thin, but it might be okay!

Do you mean an electric hand whisk? That’ll still work!

Yep! So 300g of eggs = 6 medium. Baking powder will be 1tsp. Milk isn’t essential!

Hey! So typically when I make a wedding cake for a Saturday, I bake the sponges on a Tuesday, split & fill on the Wednesday, and cover with fondant on the Thursday. Any finishing decorations I then do on the Friday! It depends on how confident you are on doing it your way (in a lot less days) or you could similarly use my timeline so you’re not as stressed, and then travel with the cakes?
I would add in 100g plain flour to make the cake more madeira like (it sounds weird, but roll with me!) and then the sponge will be sturdier but still delicious!

Yes, it would! Use 65g less flour, and use 65g cocoa powder instead!

I would just stick with a vanilla buttercream and maybe give it a colour?

Hiya! The smaller version is for two layers anyway, and an extra 5-10 minutes as mentioned x

Always weigh the ingredients over cup measurements – weighed ingredients are much more accurate! And it needs to be a thick caramel sauce, but I would google for your best alternative!

I only ever use a sugar syrup if I am covering a cake with fondant and leaving the cake for a week or so before it gets cut into – this type of sponge shouldn’t need it!

I’m unsure I’m afraid as I never bake 7″ cakes, but conversion wise maybe try 1/4 less of the recipe? so 300g of everything, 6 medium eggs etc? x

I’m afraid I can’t actually remember, but I know I tend to stick to my 2d closed star piping tip, so I will assume it was that one?! x

I always believe fresh is best, but as long as you freeze them correctly and thaw them correctly they’ll be dandy.

I personally wouldn’t bother as it could affect how it bakes, using the light brown sugar gives it a nice flavour. x

Yes you can just do that, I recommend Doves Farm! Most baking powders are already gluten free, but definitely check but that should be fine! Xx

Thank you!!

Awh thank you!! I use a 2D closed star piping tip 🙂 x

Yes the cake lasts easily for three days if not more before cutting it into slices so just leave it at room temperature, in the coolest place in your kitchen for example. Don’t put it in the fridge as it’ll dry out x

So would you like just one layer of cake but in the 10″ size? The quantity of the ingredients is probably enough for it already! x

I use the amount of the buttercream, and then sort of use the rest of the tin? Often don’t actually use it all up though.

As you are splitting the mixture evenly between three tins, it fills to where it fills.

You don’t need to heat it over the hob, just mix it with a spoon to loosen it. ? it only needed a microwave to make that easier, but beating by hand is best compared to the hob.

I personally wouldn’t store them in the fridge even on a hot day. Find the coolest area in your house, without refrigeration, otherwise they will just dry out.

It’s not too much at all – the volume difference between an 8” and 10” is LOADS. It’s more then just a bit wider. I usually go 700g for 10” cakes.

I use 3/4″ deep ones as they’re the ones I have, but as you make three thinner cakes, you can use 8″ sandwich tins as well easily ☺️

Hiya! Well I usually spread any wedding cakes I do over 5-6 days. I bake my sponge on the Monday, cover it Tuesday/Wednesday and it is fine and delicious for the Saturday. Once a cake is covered by Fondant, its air tight and can last for 2 weeks! The sponges do freeze very well as well.

It’ll be fine out of the fridge – real butter (which you should be using) is fine out of the fridge anyway. If you put it in the fridge it’ll dry out!

1.5tsp x

I would suggest using a sugar syrup on the sponges if you want to refrigerate the cake as the sponges will dry out in the fridge without anything.

You just need to spoon it over the sponges and it’ll soak in by itself! x

If the caramel was too thick then it would have slid yes – I would never suggest trying something for the first time for an order either. ?

Have you got Dulce de Leche? That’s the best alternative!

Awh thats amazing! I am so glad!! xx

Closed Tip 2D Star

Yes it is! ?

It’s up to you really, the cake would last till Sunday if you made it on the Friday definitely, but you could do it all on the Saturday if you had the time. Make sure you leave the caramel on the drizzle to settle before piping any decoration on top, and pipe it far enough into the middle that it wont slip off the sides if you know what I mean! 🙂

Ummm it should fit in a 10x10x6 cake box? so a 10″ cake box, at least 6″ high. x

Two 8″ tins for the smaller one xx