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Salted Caramel Drip Cake!

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A Delicious, Dreamy, Sweet & Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!

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Recently I was asked to make my friends Birthday Cake, so I had to oblige.. I mean, it was just so difficult to bake a cake that was damn delicious and then eat a majority of it. But anyway, she let me make a recipe out of it, so we had a great deal going on!

I didn’t know what flavour to use, but then I remembered she has an obsession with all things Salted Caramel, so this was obviously going to be the flavour. I used the same cake recipe that I have used a few times now, such as in my Caramac Cake, and my Biscoff Cake.

Using the Light Brown Sugar in the cake sponge gives it a natural caramel flavour, and also keeps the sponge so moist and delicious. I bake mine into three layers as I find this easiest, but you can make two deeper cakes with the same amount of filling, just reduce the oven temperature to 140C and bake for a lot longer!

My Salted Caramel Cupcakes, and Rolo Cupcakes provided the frosting and decoration inspiration for this. Using the same frosting as the cupcakes, and oodles of Rolos we had an absolute winner here.

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As all the other Drip Cakes I have made so far has used chocolate, I decided to go with a salted caramel sauce. I used Carnations Caramel from the supermarkets as its ready made, and perfect for the buttercream and drip.

I loosened my caramel as mentioned in the method, but used some Disposable Piping Bags to do the drip, like I do in all of my cakes. I use the Disposable Piping Bags for ALL of my drizzles whether its on cupcakes, cheesecakes, or drip cakes.. its so much easier to use a little disposable bag which you can just snip the end off and use, and then chuck away!

I only cut off about 1/3cm on the end of the bag, and edge it over to create the drips. I don’t push each drip that far at all as the caramel drips further than a chocolate ganache will, and you don’t want it to puddle tooooo much at the bottom!

I decided to add the stereotypical ‘Jane’s Patisserie’ flair to my cake by piping round the cake with some of the leftover buttercream, adding loads of Rolos, and then some fudge and chocolate sprinkles. I just can’t resist it! I love Drip Cakes, and I love caramel.. this is obvious, but I love it. I seriously hope you love this recipe as much as I do, enjoy!

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Salted Caramel Drip Cake!

A Delicious, Dreamy, Sweet & Salty Cake that everyone will enjoy. A Salted Caramel Drip Cake to beat all others, the true showstopper!
5 from 23 votes
Print Pin Rate
Category: Dessert
Type: Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 50 minutes
Servings: 15 People
Author: Jane's Patisserie

Ingredients

Cake Ingredients

  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 7 Large Eggs
  • 400 g Self Raising Flour
  • 2 tsp Baking Powder
  • 4 tbsp Whole Milk

Salted Caramel Buttercream

  • 250 g Unsalted Butter (room temp)
  • 600 g Icing Sugar
  • 175 g Caramel (carnations)
  • Pinch Sea Salt

Decoration

  • 200 g Caramel (carnations)
  • Pinch Sea Salt
  • Rolos
  • Sprinkles

Instructions

For the Cake!

  • Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
  • In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat!
  • If its really thick, mix in the whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)
  • Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.

For the Decoration!

  • In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter.
  • Add in the carnations caramel and beat again with a pinch of Sea Salt and beat again for 3-4 minutes. Taste it, and if its salty enough then leave it, if not, add a little more and beat again.
  • Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. 
  • Only use about 2 tbsp of buttercream per layer so that you have enough to decorate with!
  • With the leftover buttercream, as you can see, I covered the sides (and top) too! Do a first layer of around the edge and top using a large metal scraper and refriergate for 10 minutes. Repeat again with a slightly thicker layer of buttercream. 
  • I slather it on all over using an off-set spatula, and then run the metal scraper round till its smooth. The more you put on, the thicker it’ll be as because you are making it smooth, more comes off than you realise with smoothing it over.
  • Once finished, loosen the rest of the tin of Carnations Caramel with a spatula and in a bowl with a pinch of salt.. beat it really hard. Microwave it in a heatproof bowl for 10 seconds and beat again. 
  • Using a disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip. You don’t need to use too much per drip as it’ll drop quite far down by itself! Fill in the top with more caramel so the top is also covered. Refrigerate the cake for about 15 minutes.
  • Pipe on the rest of your Salted Caramel Buttercream, and put on some Rolos, and sprinkles! Don’t pipe the buttercream too close to the edge of the cake as the weight might make it fall down (because of being on the caramel) so move it in slightly like I have! Enjoy!

Notes

  • I seriously recommend using a Metal Scraper for the decoration of the buttercream, and the Disposable Piping Bags.. I wouldn't be anywhere without them!
  • All of the decorations are completely optional – but I love this style of cake! 
  • To make a smaller 2 layer version of the cake:
    • 250g Sugar, Butter Flour and 5 eggs!
    • Split between two 8" tins!
    • Use 2/3 of the decoration recipes!
  • This cake will last in an airtight container for 3 days!
  • I used the Carnations Caramel - not condensed milk, but the caramel by the same brand. You can also use Dr Oetker Salted Caramel fillings, just don't add more salt to it. You want a thick caramel to use, not a thin sauce.
Nutrition Facts
Salted Caramel Drip Cake!
Amount Per Serving
Calories 495 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 181mg60%
Sodium 80mg3%
Potassium 205mg6%
Carbohydrates 56g19%
Sugar 35g39%
Protein 7g14%
Vitamin A 1220IU24%
Calcium 101mg10%
Iron 0.9mg5%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cake, Caramel & Showstopper Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

216 Comments

  • Elisha
    September 23, 2020 at 6:06 pm

    Hi Jayne, just wanted to know what the quantities of this would be for a 4 layer cake. The cake the buttercream and the drip please. Thanks so much

    Reply
  • Beth
    August 30, 2020 at 5:04 pm

    5 stars
    Hi Jane, I love this recipe! The first time it came out so good! Now I’m making a cake for a birthday next week and have to travel a good few hours with it. Do you think the icing and drip will travel well?Thanks!

    Reply
    • Jane's Patisserie
      August 31, 2020 at 9:45 am

      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

  • Clarrie
    August 28, 2020 at 11:10 am

    5 stars
    Made this cake for a celebration weekend away and all I can say is WOW – it tasted and looked amazing! Everyone loved it and couldn’t get enough of it. Thanks for the great recipe Jane!

    Reply
  • CARLEANNE ODONOGHUE
    August 25, 2020 at 12:02 pm

    5 stars
    Hi Jane, my brother wants a banoffee drip cake for his birthday. Could I use this recipe and omit the salt? Where would you add in bananas for flavour? xx

    Reply
    • Jane's Patisserie
      August 25, 2020 at 12:59 pm

      Yes so definitely take out the salt, and maybe use a banana base for the cake? And add sliced banana in between the layers?

  • Ronnie
    August 23, 2020 at 3:53 pm

    5 stars
    Hi Jane, I’m wanting to make this into a 2 layer 8inch cake and I’ve read your notes section but it doesn’t mention whether to include baking powder but the 3 layer one do. Do I need to add baking powder or leave it out? Thank you in advance x

    Reply
  • Jodie
    August 12, 2020 at 7:23 pm

    Hi Jayne! This looks amazing!
    I want to make a loaf cake version of this what would the ingredients be for this?
    Should I just half them and add 3 large eggs maybe?

    Thanks.

    Reply
  • GEMMA WHYTE
    August 12, 2020 at 5:58 pm

    Hey Jane.
    I’d love to add some Baileys Salted Caramel to this recipe. Could I do that in the buttercream maybe? How much and would it replace the milk?
    Thanks!

    Reply
    • Jane's Patisserie
      August 12, 2020 at 7:16 pm

      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!

  • Jaimi-lea
    July 11, 2020 at 1:42 pm

    5 stars
    Love this recipe but I have one question.. see the caramel drip do you find it eventually drips all the way down and then you’re left with a caramel puddle at the bottom? Thankfully I got a photo when it was still dripping down haha! X

    Reply
    • Jane's Patisserie
      July 11, 2020 at 7:41 pm

      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!

  • Gabrielle Potter
    July 6, 2020 at 7:02 am

    Really amazing cake havent made it yet but ready with all the ingredients, quick question how do i store this cake is it better in the fridge? Thanks

    Reply
    • Jane's Patisserie
      July 6, 2020 at 9:33 am

      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

  • Em
    July 5, 2020 at 9:10 am

    5 stars
    Hi Jane
    I have made this recipe before and it was amazing. At the moment I’m struggling to get light brown sugar- can you suggest an alternative? Thank you

    Reply
    • Jane's Patisserie
      July 5, 2020 at 11:29 am

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

  • Megan
    June 25, 2020 at 5:53 pm

    5 stars
    Made for a birthday cake.
    Went very well.
    Brilliant recipe!!

    Reply
  • Jill
    June 21, 2020 at 7:20 pm

    Hey, I’m looking to make this for my daughters birthday but she want a frozen (the movie) themed cake. Would it be ok to add some blue food colouring to the icing or would it change the taste or texture?
    Thanks

    Reply
    • Jill
      June 21, 2020 at 7:26 pm

      Hi again, another question 🙂 instead of doing the caramel drip could I put the caramel in with the layers of icing ?
      Thanks

    • Jane's Patisserie
      June 22, 2020 at 9:23 pm

      Yes you could do!

    • Jane's Patisserie
      June 22, 2020 at 9:24 pm

      The colouring shouldn’t effect the taste/texture but the base colour is quite golden so it may be a weird blue colour!

  • Danielle
    June 16, 2020 at 4:45 pm

    Hi! This might be a silly question but how do you get your cakes to come out of the oven so flat? Mine always seem to a have a bit of a peak in the middle which has put me off making cakes like this! Thanks!

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:23 pm

      Hey! So I use a fan oven that is really new so I know the heat dispersion is fine! Fan ovens I generally find are best. There are things such as baking belts you can try, or you can cool the cake upside down, or even just trim it off! X

    • Danielle
      June 16, 2020 at 10:17 pm

      Thank you!! I will give it a try! X

  • Laura
    June 16, 2020 at 3:54 pm

    I made this cake at the weekend and it was such a big hit that my mum wants me to bake her one too. I can’t seem to get large eggs though so how many medium eggs would you use please? 😊

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:24 pm

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

  • Poppy Fuller
    June 10, 2020 at 5:32 pm

    5 stars
    Hiya,
    back again with another question… can I freeze the sponges and decorate them/ice them at a later date? X

    Reply
  • Grace
    June 2, 2020 at 7:54 pm

    Hi Jane, I absolutely love your recipes so much. I’m wanting to make this for a friends birthday but I was wanting to do it with the same flavour, number of layers, basically this cake but without the frosting on the outside and the drip, how would I go about doing this successfully?? Thanks for any help. Xx

    Reply
    • Jane's Patisserie
      June 3, 2020 at 10:50 am

      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

  • Grace
    June 2, 2020 at 7:45 pm

    Hi Jane, I’m needing to make a quick birthday cake for a friend and love the idea of three layers and these flavours and this cake in general but was wondering how would I go about doing this cake without it being fully iced and no drip. Thank you for any help. Xx

    Reply
  • Ione Gillard
    June 1, 2020 at 12:33 pm

    Hiya, just wondering – insteps of the 4tbsp of milk in the cake mix could I use buttermilk?

    Reply
    • Jane's Patisserie
      June 1, 2020 at 3:18 pm

      Yes you could! You can just leave it out as well though! x

  • stacey
    May 30, 2020 at 1:44 pm

    hey jane,

    I’m just looking to make this and noticed the recipe is a few years old now and you use self raising flour. would you still recommend this? just most of your new recipes you use plain flour.

    thank you!

    Reply
  • Poppy Fuller
    May 26, 2020 at 7:44 pm

    5 stars
    Hiya! do you know if there’s any palm oil in this cake? Xx

    Reply
    • Jane's Patisserie
      May 26, 2020 at 9:08 pm

      You would need to check individual ingredients for that! Brands can differ! x

  • Abigail Wiles
    May 24, 2020 at 11:31 am

    Hi Jane, do you have a link to the cake tins you use for this cake please? Thanks x

    Reply
    • Jane's Patisserie
      May 24, 2020 at 1:26 pm

      For this cake it was just cheap cake tins from asda!! I will be doing a post about all my cake tins soon though xx

  • Jalisha Khalid
    May 19, 2020 at 11:03 pm

    5 stars
    I love this recipe! But i was wondering how you store your cakes? I’ve refrigerated them before but sometimes the buttercream can sweat but im scared of them melting. Any tips?

    Reply
    • Jane's Patisserie
      May 20, 2020 at 1:19 pm

      I always store them at room temp, unless it’s stopped with something fresh like cream cheese frosting, or fresh cream! You can put them in the fridge sometimes before cutting, otherwise they will start to dry out!

  • Julez
    May 18, 2020 at 10:03 am

    Hi, any tips for someone struggling to get hold of carnation caramel in this crazy covid world? Any good recipes for making my own???
    THANKS!!!

    Reply
    • Jane's Patisserie
      May 18, 2020 at 11:07 am

      Hey! So if you can find condensed milk, you can make your own using that (such as boiling the tin for four hours), or you can use my homemade caramel sauce recipe! Or any other caramel like it! x

    • Julez
      May 20, 2020 at 6:01 pm

      Oh perfect! Thank you SO much!!!

    • Annmarie
      May 22, 2020 at 8:54 am

      I’ve just made some, buy carnations condensed milk, cover in a pan of water, Bring to the boil and let it simmer for 3 hours but keep an eye on the water to make sire the cam stays covered. I hope this helps 🙂

  • Marie
    May 15, 2020 at 12:54 am

    5 stars
    Hi Jane I’ve made this cake a couple of times now and it’s always been a big hit with everyone!! I’ve been asked to make it for a friend’s birthday and plan on topping it with chocolate bark and lots of sweets do you think I should add the 100g of plain flour to make it a firmer sponge for the additional weight as you previously mentioned or will it be ok as it is, many thanks.

    Reply
    • Jane's Patisserie
      May 16, 2020 at 3:00 pm

      Hey! It’s up to you! Using the 100g of plain can make it sturdier, but I have used this sponge recipe before without and it’s been fine to decorate I the same way, but I would leave out the baking powder – however, the caramel can be a bit soft for that and they sweets may slide off a bit! x

  • Aimi
    May 8, 2020 at 6:16 pm

    Such a fab, tasty cake! Made it several times but now been asked for a smaller size!
    Any idea on quantities for a 6inch cake?

    Thanks x

    Reply
  • Charley
    May 4, 2020 at 7:55 am

    5 stars
    The absolute don of crowd pleasers. This beauty got so much attention at my sons christening; people queued for a slice of it and left the professional £160 christening cake standing lonely at the other end of the table 😂!
    So I learnt my lesson and didn’t bother to order a cake again when it came to his first birthday, I just used Jane’s Patisserie recipes to create a dessert table and it went down a storm!
    These recipes are so well written that I felt really confident about giving them a go. I’ve not had a single fail yet. Milkybar cheesecake is next on my hit list! 🤩

    Reply
  • karen
    May 3, 2020 at 11:09 am

    Would it be ok to use homemade caramel sauce instead of carnations as cannot get any in the shops at the moment thanks

    Reply
    • Jane's Patisserie
      May 3, 2020 at 12:25 pm

      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!

  • Mairead
    April 15, 2020 at 6:54 pm

    Hi jane!

    How would I tweak the recipe to make it a 2 tier cake? 🙂

    Thanks!

    Reply
    • Jane's Patisserie
      April 15, 2020 at 9:43 pm

      Have a look at the notes section!

    • Mairead
      April 16, 2020 at 9:20 am

      Just read this answer in the notes, sorry!!

  • […] Ta-daaa! This was an absolutely delicious cake!! 😋 It was well worth the time and effort it took to make. For the official salted caramel drip cake recipe check out Jane’s Patisserie. […]

    Reply
  • Elaine Foo
    February 14, 2020 at 5:45 am

    Is it necessary to pipe some caramel on the cake directly before putting on the buttercream? Would that help to keep the cake moist and add to the salted caramel flavour instead of using sugar syrup?

    Reply
    • Jane's Patisserie
      February 14, 2020 at 2:25 pm

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

  • Elaine
    February 13, 2020 at 3:41 pm

    Hi Jane, how tall does the 3 layers stack up to? How much of the recipe do I use if I want a it 3.5 inches tall?

    Reply
    • Jane's Patisserie
      February 14, 2020 at 2:28 pm

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

  • Aimi Stewart
    February 8, 2020 at 11:22 am

    Hi Jane,
    Can I just confirm we add the eggs and flour all at the same point? I’m used to mixing in eggs first then the flour.

    And do we just mixed until well combined. I see it says do not over mix but unsure how much is over mixing!

    Also… my sandwich tins are around 1-1.5inch deep. Is that ok?

    Thank you! X

    Reply
    • Jane's Patisserie
      February 8, 2020 at 9:29 pm

      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!

  • Kirsty
    January 11, 2020 at 8:15 pm

    I don’t have a stand mixer, I only have a hand mixer with whisk parts.. Will this work to mix the butter and caster sugar or do it by hand??

    Reply
    • Jane's Patisserie
      January 12, 2020 at 8:38 am

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

  • Lynn Sandison
    January 10, 2020 at 1:51 pm

    Do you need to reduce the number of eggs, baking powder and milk used if you go for the smaller (300g) version of the cake?!

    Reply
    • Jane's Patisserie
      January 10, 2020 at 2:38 pm

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

  • Boo
    August 28, 2019 at 11:25 pm

    Hi! I am hoping to make this for a birthday cake next week for my son.
    I hope you could help with a couple of questions?
    I live in one place (east anglia) but the party is a 3hr train journey away (Sussex).
    I leave on Thursday and the party is Saturday.
    I have a stand mixer at home. But not at the venue!
    I could either (a) make it at home and freeze it, take it (slowly defrosting) on the train, decorate and fondant on Friday and serve Saturday
    Or (b) make it on Thursday/Friday but without a stand mixer
    Which would you do!!?
    And also to put fondant icing on do I adapt the recipe at all?
    I am making 4 tiers (it’s a Harry Potter cake, so each tier needs to be a different colour 😳🙄).

    Thank you!!

    Ps sorry if I ended up posting this twice. Couldn’t seem to make the comments work on my phone

    Reply
    • Jane's Patisserie
      August 29, 2019 at 7:05 pm

      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!

  • Boo
    August 28, 2019 at 10:59 pm

    Hi! I am hoping to make this for a birthday cake for my son.
    I hope you could help with a couple of questions?
    I live in one place but the party is a 3hr train journey away.
    I leave on Thursday and the party is Saturday.
    I have a stand mixer at home. Not at the venue!
    I could either (a) make it at home and freeze it, take it slowly defrosting on the train, decorate and fondant on Friday and serve Saturday
    Or (b) make it on Thursday/Friday but without a stand mixer
    Which would you do!!?
    And also to put fondant icing on do I adapt the recipe at all?

    Thank you!!

    Reply
    • Tracy
      September 5, 2019 at 7:33 am

      Hi, just wondered if you did amend the recipe as Jane suggested with the plain flour? If so, did you add an extra 100g of plain flour to the recipe or just replace 100g of the self raising with plain? I have made the drip cake before but I want to make this as the top tier of a wedding cake with fondant icing so need it to be able to carry the weight. It will only be a 6″ cake. Would really appreciate yours or Jane’s advice

    • Jane's Patisserie
      September 5, 2019 at 8:24 am

      You add in the plain flour, you don’t take any other flour out!

    • Tracy
      September 5, 2019 at 12:18 pm

      Thanks Jane, what quantities do you think I would need for a 6″ cake and do you think it would bake ok in one deep tin at a lower temperature for a longer time? Not having the best of luck with my cakes at the moment, need all the help I can get!!

  • Kathryn Byfield
    August 15, 2019 at 2:49 pm

    Please can you tell me how many eggs are required for the smaller 2 layer version?

    Reply
  • Annabelle
    May 28, 2019 at 10:21 am

    i am wanting to make an 8″ cake with 4 thick layers, how would i amend this recipe?
    Would you just use 500g for everything? and would you change the amount of eggs?
    Thank you!

    Reply
    • Jane's Patisserie
      May 28, 2019 at 7:04 pm

      Yes, use 500g of everything, and 10 medium eggs! x

    • Annabelle
      June 3, 2019 at 3:43 pm

      Would you amend the baking powder and whole milk?
      Thank you

  • Erin
    April 30, 2019 at 8:58 pm

    Do you think this would work with a chocolate sponge?? If so you have any suggestions on whether to alter the above sponge recipe or use another??

    Reply
    • Jane's Patisserie
      April 30, 2019 at 9:06 pm

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

    • Erin
      April 30, 2019 at 9:51 pm

      Thank you

    • Olivia
      May 20, 2019 at 8:25 pm

      Hi. I am making this for a friends birthday and was wondering how easy or difficult this is to make? Thanks.

    • Jane's Patisserie
      May 20, 2019 at 10:00 pm

      A drip cake is definitely easier if you’ve have some practice, but with the right tools anyone can do them! x

  • Riva Japaul
    April 25, 2019 at 4:04 pm

    Hi Jane, I was wondering how many cupcakes this recipe would make?

    Reply
    • Jane's Patisserie
      April 25, 2019 at 9:36 pm

      A lot! Have a look at my salted caramel cupcake recipe x

  • Joanne Tollyfield
    April 10, 2019 at 4:11 pm

    5 stars
    This turned out perfectly! Thank you for the tips, they really helped to make it look as best as possible.will definitely try more recipes from this site.

    Reply
  • Claire
    April 2, 2019 at 6:13 pm

    Hi I’m wanting to do this as a skittles cake if I were to use this recipe for the cake it’s self what could I use instead off the caramel in the buttercream to make it a buttercream that would suit skittles I’m planning on sticking skittles all over thanks

    Reply
    • Jane's Patisserie
      April 2, 2019 at 7:29 pm

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

  • SY
    March 2, 2019 at 6:07 am

    Hi! If I make a smaller version of this cake (replacing 400g ingredients to 300g), would it be okay to have 2 layers instead? How long should I bake them for? 🙂

    Reply
    • Jane's Patisserie
      March 2, 2019 at 9:08 am

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

  • SHARON
    February 27, 2019 at 2:33 am

    Planning to make this Awesome looking recipe for my sons birthday. I am not used to cooking in grams for measurements. Would it be as accurate to weight the ingredient on a food scale or convert to cups as others have mentioned?? Also not sure if the Carnation Caramel or the other alternative mentioned, is available where I live. Any suggestions for another substitute? TIA.

    Reply
    • Jane's Patisserie
      February 27, 2019 at 8:47 am

      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!

  • Gemma Jones
    February 24, 2019 at 7:38 pm

    Hi Jane,
    I’m a novice baker and I’ve been watching a few videos to get tips for decorating layer cakes like these. Lots of people seem to put sugar syrup over each layer when assembling to get a moist cake. Would you recommend doing something similar with this cake? I’m making it for a birthday so there’s lots of pressure! The cake looks amazing, thank you.

    Reply
    • Jane's Patisserie
      February 24, 2019 at 9:22 pm

      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!

  • Kirsten Redmore
    February 16, 2019 at 5:36 pm

    5 stars
    Made this today for my daughters 21st birthday, used exact same ingredients and aside from struggling to get the sides as smooth as yours even with a metal scraper, I think it looks pretty damned amazing. Thanks, will definitely be making some of your other cakes

    Reply
  • Faith
    January 11, 2019 at 12:26 am

    5 stars
    I made this for my brothers birthday and it was absolutely amazing!! This cake was better than a lot of wedding cakes I’ve had. Very gourmet tasting but easy to make!! Love your work Jane, you are super talented 🙂

    Reply
  • Hannah
    October 7, 2018 at 10:03 pm

    5 stars
    Hi,I would like to make this cake as a 7inch 3 layer cake, I cant seem to find the rigjt conversions and cooking times, any advice greatly appreciated!

    Reply
    • Jane's Patisserie
      October 8, 2018 at 9:29 am

      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

  • Emily
    September 29, 2018 at 9:00 am

    Hi Jane, I love your recipes! What piping tip did you use for this cake?

    Reply
    • Jane's Patisserie
      September 29, 2018 at 10:42 am

      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

  • Marina
    September 10, 2018 at 11:50 pm

    5 stars
    Hello, I absolutely love this recipe! I need to make the sponges in advance and I was wondering if you’ve ever put the sponges in the freezer for a few days and how they turn out? Thank you!

    Reply
    • Jane's Patisserie
      September 11, 2018 at 8:30 am

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

  • Grace
    September 4, 2018 at 5:25 pm

    Hiya! Would it be okay to add caramel into the cake? If so how much? Thanks!cx

    Reply
    • Jane's Patisserie
      September 5, 2018 at 10:18 am

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

  • Maria
    September 3, 2018 at 1:32 pm

    5 stars
    Hi Jane, I absolutely love this cake, thanks for sharing!!
    I would like to make it as a glutten free option, do you think this is possible if I replace the flour and baking powder with glutten free options? Do you have any other cake recipes that are glutten free?
    Many thanks and best wishes!
    Maria

    Reply
    • Jane's Patisserie
      September 3, 2018 at 8:06 pm

      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

  • Helen
    August 21, 2018 at 8:43 pm

    5 stars
    Fab recipe. Have been asked to make this several times! Thank you!

    Reply
  • Hannah Cottam
    August 9, 2018 at 7:41 pm

    5 stars
    Hi Jane,
    I love your recipes and instagram – thank you for all your yummy cakey goodness! Which piping nozzle do you use to create your buttercream top?
    Thanks! xx

    Reply
    • Jane's Patisserie
      August 10, 2018 at 1:20 pm

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

  • Holly
    August 7, 2018 at 8:00 pm

    5 stars
    Hi! I was just wondering if it would be ok to ice and decorate this cake and leave it over night? If so how would you recommend I store it? Or would it be better to do it on the day? Thank you! I have just taken the three tiers out the oven.

    Reply
    • Jane's Patisserie
      August 8, 2018 at 8:54 am

      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

  • […] of chores, shopping, dinner and world cup matches, we needed a simpler version.  Enter stage left, Jane’s Patisserie… what a dream that recipe is […]

    Reply
  • Samantha Lennon
    June 19, 2018 at 7:17 pm

    Hi Jane, I used the cake o meter website to scale your recipe to a three tier 10″ cake. It converted the ingredients to this – see below … But, how long do I cook the tiers for? Many thanks!!! Sam.
    Butter 625.0 gram
    Light Brown Sugar 625.0 gram
    Eggs 10.9 each
    Self raising flour 625.0 gram
    Baking powder 3.1 teaspoon
    milk 6.3 tablespoon
    butter 390.6 gram
    Icing sugar 937.5 gram
    caramel milk 273.4 gram
    caramel milk 312.5 gram

    Reply
    • Jane's Patisserie
      June 19, 2018 at 8:41 pm

      Its hard to say as I bake larger cakes different, but probably at least 40 minutes? I would definitely say keep an eye on it! Don’t open the oven before 35-40 minutes and it’ll be fine! X

    • Sam
      June 19, 2018 at 8:55 pm

      Gosh Jane, thanks so much for the reply… I forgot to ask about oven temp?! Do I keep it the same as per 8″ cake? Thanks so much. Sam.

    • Jane's Patisserie
      June 20, 2018 at 8:58 am

      Yes either keep it at 160C, or lower to 140C and bake for about an hour xx

  • Zara
    May 30, 2018 at 6:51 am

    This looks amazing! I want to make this for my friends birthday but am I able to use 2x 8inch cake tins and cut each one in half to make 4 thinner layers? Would I use the same amount of ingredients?

    Reply
    • Jane's Patisserie
      May 30, 2018 at 8:50 pm

      Ah thank you! And yes that would work well! X

  • […] know what cake he was getting – but I’m glad I gave this a go. Its another recipe from Jane’s Patisserie – I can’t get over how many great recipes she has on her blog, you need to have a […]

    Reply
  • Nicole
    May 4, 2018 at 8:00 am

    Hi Jane, I have made this cake several times and it always fabulous! I would like to make it as a single layer in a 10″ round pan. Would you recommend doubling the mix or not to even try?

    Reply
    • Jane's Patisserie
      May 4, 2018 at 11:40 am

      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

    • Farhanah
      July 23, 2018 at 9:52 am

      5 stars
      Hi if it’s just one layer 10inch tin… what will be the temperature and timing for the cake?

  • Rachel
    March 29, 2018 at 12:13 am

    5 stars
    I just made this and it looks bloody amazing!!!! Thanks for the recipe/tips. My dad will be delighted for his 70th party 😃

    Reply
  • Hasina
    March 23, 2018 at 8:02 am

    Hi Jane, i love your recipes and wanted to make a smaller version of this cake. I wanna try and make a 4” cake with 3 layers. How much of this recipe would i need. Thanks xxx

    Reply
  • Ashlie
    March 17, 2018 at 12:34 pm

    I’ve just made this for our monthly games day and it’s now one of my favourite recipes from your blog (and I’ve made a few). Thanks for all your amazing and easy to follow recipes. You are my go to for cakey goodness recipes 🙂

    Reply
  • Lauren Barnham
    February 12, 2018 at 9:19 pm

    I would love to make this cake but I only need it for 8 persons could I use 7 inch size cake tins with the same recipe? Thanks so much.

    Reply
    • Jane's Patisserie
      February 13, 2018 at 12:24 pm

      You would have to reduce the amount or make it a four layer cake because the mixture will be too much for 7″ as the volume is quite different.

  • Sarah O’Callaghan
    January 25, 2018 at 10:13 pm

    Just made this what a show stopper. Was very proud, but haven’t tasted it yet so watch this space. My question is how do you get your buttercream so smooth? Great recipe and many thanks

    Reply
    • Jane's Patisserie
      January 27, 2018 at 9:43 pm

      Hiya! Ahh yeah I’m so glad! And do you mean smooth around the edges? or smooth in general? x

    • Sarah O’Callaghan
      February 1, 2018 at 10:58 pm

      Both my lovely. Have made it a second time for work colleagues and they adored it, by lunchtime it was gone! I’m a perfectionist and managed to get the finish perfectly smooth in some areas and not so smooth in others. Any help and tips are gratefully received. Baking your apple crumble cake this weekend. Amazing recipes, never fail to deliver, thank you 😊

    • Jane's Patisserie
      February 2, 2018 at 3:43 pm

      You just have to beat the buttercream well, make sure its not too thick or thin, and then use a large straight scraper and it’ll be dandy! It’s practice really! And I’m glad you like them, thank you!! X

  • padbs
    January 6, 2018 at 2:13 pm

    I am old school American…..Grams? I need cups, and teaspoon and Tablespoon measurements

    Reply
    • Jane's Patisserie
      January 6, 2018 at 8:14 pm

      I’m from the United Kingdom where we measures in grams as its accurate. You can google the conversions if you need it in cups etc. Thanks!

  • Farhana
    December 20, 2017 at 8:39 pm

    I made this a couple of weeks ago for my sister’s birthday when she asked for a salted caramel cake. It was the prettiest cake I’ve ever make but I made the mistake of adding too much salted caramel on top… ended up needing a big glass of water whenever I had some 😂

    Thanks for the lovely recipe!

    Reply
  • Grace
    December 10, 2017 at 7:12 pm

    Hi this may sound like a weird question but do you know how much carnation caramel you used for the dripping xx

    Reply
    • Jane's Patisserie
      December 11, 2017 at 9:56 am

      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.

    • Grace
      December 11, 2017 at 6:55 pm

      Ok thank you! Xx

  • Amanda
    November 27, 2017 at 5:13 pm

    Hi there!
    What a beautiful cake:)
    I was just wondering, if I would like to try this cake, but vegan: what can I sub the eggs in the batter for?

    Reply
  • Lisa
    November 11, 2017 at 8:30 am

    Hi Jane,

    This is probably a silly question but do you fill the cake tins right to the top with the mixture Or half way?

    Reply
    • Jane's Patisserie
      November 11, 2017 at 8:31 am

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

  • Natalie
    October 4, 2017 at 11:45 pm

    I don’t have a microwave at home to heat the carnation caramel for the drip, should i just heat it in a pan over the hob? I remember this not going well last time i tried…

    Reply
    • Jane's Patisserie
      October 5, 2017 at 7:33 am

      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.

    • Natalie
      October 19, 2017 at 7:11 pm

      Great thanks Jane!
      I am going to attempt the cake this weekend. I have one more question…
      I am baking the cake layers the day before and I will have to store them in the fridge as I live in a very hot country! How would you recommend to store them in the fridge without them going too dry?
      Thanks! Natalie

    • Jane's Patisserie
      October 19, 2017 at 8:14 pm

      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.

  • Ifra
    September 24, 2017 at 3:05 pm

    Hi Jane,

    I’m making thuis cake next weekend but I only have the 10 inch tins. Do I need to change the measurements or can I use the measurements you use with the 8 inch tins? I tried putting it in the cakeometer but it tells me to use 650.2 grams of all ingredients previous 400 grams. This sounds rediciously much too me?

    Reply
    • Jane's Patisserie
      September 24, 2017 at 4:12 pm

      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.

  • Sophie Leachman
    September 20, 2017 at 4:51 pm

    Hi Jane

    I’m making this cake for my friend’s birthday at the weekend. How deep are the 8″ tins you use?

    Thank you in advance x

    Reply
    • Jane's Patisserie
      September 20, 2017 at 7:11 pm

      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 ☺️

  • Mary jenkins
    September 8, 2017 at 6:49 am

    What is the difference between carnations caramel and dulce De leche

    Reply
  • Jodi Lea
    July 11, 2017 at 8:01 am

    Hi this cake looks amazing! I would like to try it for a wedding cake I’m making for a friend. I’d like to use it as the top tier, but this will be 6 inch. Do I need to reduce the mixture if I am using 6inch tins? Thanks!

    Reply
    • Jane's Patisserie
      July 11, 2017 at 7:03 pm

      Yes, use the ‘cakeometer’ website and fill in the details, it’ll tell you the adjustments you need.

    • Jodi lea
      July 11, 2017 at 7:14 pm

      Thank you I will check it out and let you know how it goes!

  • Jodi
    July 6, 2017 at 9:16 am

    I made this cake last week and it’s beaut! I’m using it for a top tier on a wedding cake but not sure how long the cake lasts. What’s the earliest you’d bake it if it’s to be coveres in fondant and do you know if the actual cake (without the frosting) is freezable?

    Reply
    • Jane's Patisserie
      July 6, 2017 at 7:33 pm

      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.

  • Leanne Kelsall
    June 29, 2017 at 4:59 pm

    Hi there 🙂 I’m making this tomorrow and wondering if it’s going to be ok overnight not in the fridge? The buttercream obviously has butter in it and I’ve made the caramel sauce myself using cream – since they’re both dairy products are they going to be ok not left in the fridge? I don’t want to make everyone ill. Thanks

    Reply
    • Jane's Patisserie
      June 29, 2017 at 7:58 pm

      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!

  • Devyani
    June 21, 2017 at 6:08 am

    Hi Jane,
    I intend to make the cake tomorrow for my son’s birthday. But I’ll make the smaller one with 300g as the measurement. How much baking powder should I add instead of 2tsp???

    Reply
    • Jane's Patisserie
      June 21, 2017 at 7:29 am

      1.5tsp x

    • Devyani
      June 21, 2017 at 7:32 am

      Thank you!

  • Katy
    June 19, 2017 at 4:53 pm

    Can the whole cake be refrigerated once it’s done as it’s so hot at the moment? Thanks.

    Reply
  • Katy
    June 19, 2017 at 4:49 pm

    Can you refrigerate the whole thing once it’s finished? It’s so hot right now and I don’t want the icing to be ruined in the heat. Thanks.

    Reply
    • Jane's Patisserie
      June 19, 2017 at 4:53 pm

      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.

    • Katy
      June 19, 2017 at 6:23 pm

      OK great thank you.

    • Marie
      June 21, 2017 at 9:58 am

      I’m making this for my nephews 18th for Saturday. It so hot I think I need to keep it in the fridge too. How much sugar syrup do I need and is it something I buy it make?

      Thanks

    • Jane's Patisserie
      June 21, 2017 at 11:00 am

      150g of caster sugar, 150ml of water dissolved together in a pan, and left to cool. and then split between the three sponges. It might still dry slightly in the fridge, but less than normal with the syrup.

    • Marie
      June 21, 2017 at 1:40 pm

      Brilliant thank you for your quick reply ?

    • Emma
      August 20, 2017 at 10:41 am

      Silly question, but do I brush the sugar syrup all over the sponges and down the side? Sorry a novice baker here.

    • Jane's Patisserie
      August 20, 2017 at 9:01 pm

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

    • Justine
      June 23, 2017 at 11:45 am

      I have followed yr receipe but put the buttercream on top of the cake to decorate and not on edge as suggested but the buttercream is falling off the sides. . Help how to it correct it to make it look good. This is first time doing a drip cake and an order for a friend

    • Jane's Patisserie
      June 24, 2017 at 4:38 pm

      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. ?

  • Jacqui
    June 19, 2017 at 10:14 am

    I made this cake last week and it was a hit with everyone that tried it , thank you Jane , your recipes are great and easy to follow ..

    Reply
  • Gill Platt
    June 4, 2017 at 5:00 pm

    Thank you for posting this wonderful recipe, I’ve just made this for my daughter’s birthday cake and she loved it. Mins isn’t as beautiful as I didn’t attempt a smooth finish I just went for swirly pattern on the sides but it was fine for me and it was delicious! Now I need to check out your other recipes!
    I saw a comment from someone else and I was so thankful that yours was in grams not cups ? I had to make something else at the same time and I abandonded that recipe half way through as it was stressing me and went for English measurements so it was quicker!

    Reply
    • Jane's Patisserie
      June 5, 2017 at 2:10 pm

      Ah thats amazing! I am so glad it was enjoyed by you all! And swirly patterns are always good in my books.
      And yeah I agree.. I get that its awkward now for others who don’t work in grams to use my recipes, but its all I’ve ever known and I love the accuracy! I hate cups! ?

  • Patti Miller
    June 3, 2017 at 11:00 pm

    Can you give me the equivalent US measurements?

    Reply
    • Jane's Patisserie
      June 4, 2017 at 8:02 am

      No sorry I work in Grams – best to Google the equivalents ?

  • Kate
    June 3, 2017 at 11:50 am

    what size tins are you using for the bigger cake? Thanks x

    Reply
    • Jane's Patisserie
      June 3, 2017 at 12:04 pm

      For the bigger cake? Do you mean the one in the recipe?

    • Kate
      June 3, 2017 at 6:06 pm

      Yes please I saw it’s 2 x 8inches for the smaller but couldn’t see what size for the original, thanks

    • Kate
      June 3, 2017 at 6:09 pm

      And I’ve just read it slower and now I’ve seen it! Sorry about that x

  • Olivia
    May 29, 2017 at 7:46 pm

    I just made this cake and had to leave a comment because it looks so impressive! I used Tesco’s Finest Salted Caramel Sauce and it’s worked a treat. From the spoons I’ve licked this is going to taste like a winner too!

    Reply
  • […] you love salted caramel on your cake? You need to see how to  make that salted caramel drip […]

    Reply
  • Katie
    May 15, 2017 at 2:49 am

    Hello, this sounds delicious, and I really want to try it, but I don’t know that they sell carnation caramel where I live. Is there an alternative to this type you have tried?
    Thanks!

    Reply
    • Jane's Patisserie
      May 15, 2017 at 5:11 pm

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

    • Janet
      February 26, 2018 at 7:27 pm

      Thank you, I had this same question!

  • Mimi
    May 13, 2017 at 4:16 pm

    Want to make this now but don’t have unsalted butter to hand!! Would it make a huge difference using stork butter??

    Reply
    • Jane's Patisserie
      May 13, 2017 at 8:42 pm

      You can use stork in the sponge but I wouldn’t recommend it for the frosting.

    • Mimi
      May 13, 2017 at 9:19 pm

      Thank you! x

  • Louise
    April 22, 2017 at 1:17 pm

    I have just finished making this wonderful cake. Thank you so much for the recipie and an even bigger thank you from my taste testers (my three wonderful children and my dad) I made this over two days and it has kept beautifully. I look forward to trying some of your othe recipie xxxx

    Reply
  • Bridget
    April 15, 2017 at 7:35 pm

    I have to travel 2 hours. Do you think the caramel drip and buttercream piping will hold up okay or should I wait to put the drip and decorations on when I get there?

    Reply
  • Jane's Patisserie
    April 8, 2017 at 7:24 pm

    Certain types of sugar can produce more moisture, such as dark brown sugar. The light brown sugar doesn’t, but as the dark brown sugar is more caramelly it is possible. Also, it might be that the mixture was overmixed to have caused this.

    Reply
  • Cushla Majendie
    March 31, 2017 at 8:29 pm

    Hi there,

    what sort of nozzle did you use for the ruffle please?

    Reply
  • Fern
    March 26, 2017 at 10:55 am

    Hey,

    Would it be possible to make the cakes and then freeze them to decorate at a later date?

    Thanks!

    Reply
  • Sophie
    March 15, 2017 at 1:33 pm

    Hi Jane,
    Love the look of this recipe! I’m just in need of some advice, if I need it for a birthday on Sunday, would you bake the sponge Friday and decorate Saturday or bake sponge on Saturday and decorate Sunday?

    Reply
    • Jane's Patisserie
      March 15, 2017 at 1:36 pm

      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! 🙂

  • Emily Rose
    February 3, 2017 at 5:25 pm

    I am so excited to try this recipe for a birthday next week however I was wondering approximately how tall a three layer cake like this will be so I can order a cake box, thankyou.

    Reply
    • Jane's Patisserie
      February 3, 2017 at 9:36 pm

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

    • Emily Rose
      February 5, 2017 at 7:57 pm

      thank you very much!

  • […] Salted Caramel Drip Cake from Jane’s Patisserie […]

    Reply
  • Fen
    November 22, 2016 at 5:02 pm

    I’m making this tonight – fingers crossed! I am going to try the smaller cake what tins would I use for the 300g cake?

    Thanks! I love all your recipes and Instagram page!

    Reply
    • Jane's Patisserie
      November 22, 2016 at 5:04 pm

      Two 8″ tins for the smaller one xx

    • Fen
      November 22, 2016 at 5:06 pm

      Thank you!

      Fen

  • Angela
    October 28, 2016 at 4:37 am

    Just used this to make a cake for tomorrow- It was awesome! And delicious!

    Reply
  • Candice
    August 17, 2016 at 11:44 pm

    Love this recipe and your youtube channel! Could you post a video of this being created please as I’d love to follow it x

    Reply
    • Jane's Patisserie
      August 18, 2016 at 5:18 pm

      Aah thank you Candice! ❤️ I’ll add it to my list of things to film! x

  • Sioux
    August 6, 2016 at 11:44 am

    Hi, am making a caramel and chocolate ganache drip cake for my brothers birthday today, am just wondering if the caramel will set for me to pour the ganache over the top? So basically when you made your cake did the caramel set or was it still runny?

    Reply
    • Jane's Patisserie
      August 6, 2016 at 1:27 pm

      I would personally do the ganache first and let that set, and then the caramel as the caramel doesn’t set fully 🙂 x

  • Jo
    July 17, 2016 at 6:35 pm

    Wow, wow, WOW! What an absolute stunner of the cake. I love the frilly buttercream edge around the top. That’s a great way to use up left over icing. I should probably do that rather than piping it into my mouth(!)

    I’ve just been introduced to your blog through Sammie at “Feasting is Fun” and think all your bakes/photographs are beautiful.

    Reply
    • Jane's Patisserie
      July 18, 2016 at 7:13 am

      Hahaha thank you! And maybe half on the cake, half into the mouth?! And ohh thank you! I love Sammie’s work!

    • Shannon
      May 21, 2020 at 10:03 am

      Hi Jane, this recipe sounds beautiful. How tall would you say the cake is ??

    • Jane's Patisserie
      May 21, 2020 at 4:05 pm

      Hiya! Thank you! I would say about 6 inches!

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