How To make Caramel Coconut and Spice Cake, Part 2
Preheat oven to 350~. Grease and flour three 9-inch round cake pans. Beat together shortening and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evenly into prepared pans. Bake 20-25 minutes or until wooden pick inserted in centers comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and remove to racks to cool completely. To assemble, spread tops of layers with Caramel Filling; stack on cake plate. To make basket weave design on side of cake. (1) Spoon 1/4-1/3 of the Buttercream Frosting into pastry bag fitted with ridged decorator tip. Make vertical strips at 2-inch intervals around side of cake. (2) Make horizontal strip around side of cake, just below top edge. Repeat halfway down side of cake. (3) Repeat step 1, making one new strip at a point halfway between each of the strips made in step 1. Continue to refill pastry tube with additional frosting as necessary. (4) Make short horizontal strips, each at a point halfway between the horizontal strips made in step 2 and also at bottom of cake. Each short strip starts at the edge of one vertical strip, crosses over next vertical strip, and ends at edge of next vertical strip. (5) Replace ridged decorator tip with star tip. Pipe any remaining frosting around top of cake. Sprinkle with pecans. Caramel Filling. Place 1/2 cup granulated sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups granulated sugar, milk, egg and salt in medium bowl, stir in butter. Add to caramelized sugar. Cook over medium heat, stirring occasionally, until candy thermometer registers 230~, 15-20 minutes; cool 5 minutes. Stir with wooden spoon until well blended and thickened. Buttercream Frosting. Beat butter in large bowl until creamy. Gradually add confectioners' sugar alternately with half-and-half, beating until light and fluffy. Add additional 1 tablespoon half-and-half if necessary for desired consistency. Stir in vanilla. Potpourri from Cooking Class Magazine, March 1993. -----
How To make Caramel Coconut and Spice Cake, Part 2's Videos
Everything You Need To Know About Caramel
3 Flavors of Caramel (yield: 1.25 c each)
Classic Vanilla Caramel
1 c (227g) heavy cream
1 c (200g) sugar
water
2.5 oz (71g) butter
1 tsp salt
1 tsp vanilla
1. Heat heavy cream until just below a boil. Set aside.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.
3. Heat until the sugar reaches a dark amber color.
4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, salt, and vanilla, and mix until homogeneous.
Mocha Caramel
1 c (227g) heavy cream
2 Tbsp (12g) coffee
1 c (200g) sugar
water
1.5 oz (43g) butter
1 oz (28g) unsweetened chocolate
1 tsp salt
1 tsp vanilla
1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.
Gingerbread Caramel
1 c (227g) heavy cream
1 cinnamon stick
4-6 allspice berries
4-6 whole cloves
2 tsp ground ginger
1/2 tsp nutmeg
1 c (200g) sugar
water
2.5 oz (71g) butter
1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter and mix until homogeneous.
Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
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Gooey Coffee Cake Recipe w/ Caramel Sauce - Gluten Free & Paleo Cake Recipe
RECIPE:
Dessi did it again, she made a gluten free, dairy free, and paleo apple coffee cake with walnuts and a coconut caramel sauce. This cake recipe is so moist and flavorful, and perfect for the holiday table. Once you drizzle that dairy free caramel sauce on top, you are good to go! Mad love..Bobby, Dessi, Rose, and Art! XOXO
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Caramel Coconut Cake - كاتو جوز الهند و الكاراميل
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