Ingredients
These ingredients should be on your list. These ingredients are ones I assume you don't have in your kitchen. The full list of ingredients can be found in the recipe below.- Dulce De Leche -
- Whole milk
- Granulated sugar
- Powdered sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Butter without salt
- Light corn syrup
- Vanilla extract
The Cake
- I use dulce de leche to create strong caramel flavors in the cake layers. The dulce de leche gives this cake a beautiful color and enhances its texture. This cake will also contain whole milk to add a lot of moisture.
Buttercream
- You can make your caramel as per the recipe or substitute the dulce de leche for 1/2 cup of caramel. While the caramel adds a saltier/sweeter flavor to the buttercream than the dulce, the dulce de Leche gives it a lovely buttery taste.
How to stack and crumb coat
- This cake is so easy to decorate and stack. Use a crumb coating to ensure the cake crumbs are not lost (see below). This will prevent any crumbs from getting into your final frosting coat.
How to decorate your cake
- For indented stripes, flip your offset icing spatulas horizontally on the cake. Then, while keeping the spatula in its place, spin it around the turntable.
Get ahead of the curve with these tips.
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- Layers of cake - Cake layers are great to prepare ahead of time. Let the layers cool down to room temperature, then wrap them in plastic. Allow the layers to thaw for at least an hour before decorating the cake.
- Buttercream - The buttercream recipe can easily be prepared a week in advance and kept in an airtight container in the refrigerator. Let the buttercream cool down to restore the fluffy texture before beating it again.
- Salted caramel - Caramel can be prepared ahead of time. My salted caramel is kept in a mason container in the refrigerator. To soften the caramel, you will need to heat it briefly before you use it.