mzdancey Posted 23 May 2006 , 7:53pm
post #1 of

hello, not really a newbie here, cause i've been addicted to reading this site for the past few months now, and now i FINALLY have a question.
(coming out of the closet)

someone requested a cake w/caramel filling. has one filled a cake w/caramel? and if so what did you use? store brought filling or caramel frosting? and if you've used the caramel frosting, since the recipe i have says to frost the cake quick, will the caramel harden in the middle?


thanks

44 replies
Ironbaker Posted 23 May 2006 , 8:00pm
post #2 of

Hi and congrats on your Coming Out. icon_lol.gif

For caramel filling, I always use one that I someone posted on here - it is delicious and easy!!

1 block of softened cream cheese
1 jar of caramel ice cream topper
about 1 cup of powdered sugar

I whip the caramel and cream cheese together in a bowl and then add a little sugar in at a time. The first time I used a full cup and it was too sweet for my taste buds (caramel is already sweet). So now I add about 1/4c and that's it.

Everyone goes nuts over that filling, it is awesome with chocolate cake.

mzdancey Posted 23 May 2006 , 8:54pm
post #3 of

thank you very much i will try this thumbs_up.gif

bodaisy Posted 23 May 2006 , 8:58pm
post #4 of

I've just boil up some cans of sweetned condensed milk to make my own caramel. Then fill the cake w/it once it's cooled down. The good thing is that you can make up batches way ahead of time and store them. I get rave reviews with this.

b

mzdancey Posted 23 May 2006 , 9:11pm
post #5 of

bodaisy, once you boil the condense milk does it just turn into caramel or do you have to add anything extra to it?

tiggy2 Posted 23 May 2006 , 9:21pm
post #6 of

How long do you boil the condensed milk and how do you store it?

sectheatre Posted 23 May 2006 , 9:34pm
post #7 of

Just the boiled milk-nothing else!

You boil it in the can (with the lid still on) so you just put the can back in the cupboard (after cooling of course).

I just did this and it's great. Not a super rich carmel, more like a dulce la leche.

Just make sure the can stayed coverd in water while it's boiling or it could blow up.

I boiled mine for 2.5 hours and it was perfect.

bodaisy Posted 23 May 2006 , 9:34pm
post #8 of
Quote:
Originally Posted by mzdancey

bodaisy, once you boil the condense milk does it just turn into caramel or do you have to add anything extra to it?




it just turns into caramel!!! it's amazing.. no you add NOTHING!! and I always buy the fat free scmilk. there was a really long thread regarding this i'll find it and post the link for you.

bodaisy Posted 23 May 2006 , 9:37pm
post #9 of

here's the link:

http://www.cakecentral.com/cake-decorating-ftopict-22935-.html

cindww Posted 23 May 2006 , 9:38pm

ironbaker..is that a 3 oz or an 8oz block of cream cheese?

Rodneyck Posted 23 May 2006 , 9:41pm
Quote:
Originally Posted by bodaisy

I've just boil up some cans of sweetned condensed milk to make my own caramel.




Technically, this is not caramel; it is called dulce de leche, very popular in Mexico and usually done with goats milk/cream. It has a caramel and cream taste to it. I am using it in a cake right now as filling. A little of it goes a long way because it is very sweet.

Real caramel is sugar and water boiled or sometimes brown sugar and water for butterscotch to different stages producing light to dark.


http://www.deliaonline.com/cookery-school/how-to/how-to-make-caramel,53,AR.html

Misdawn Posted 23 May 2006 , 9:42pm

8 oz block of cream cheese. Make sure you refrigerate the filling before actually using it. It will be kind of thin immediately after mixing.

bodaisy Posted 23 May 2006 , 9:53pm
Quote:
Originally Posted by Rodneyck

Quote:
Originally Posted by bodaisy

I've just boil up some cans of sweetned condensed milk to make my own caramel.



Technically, this is not caramel; it is called dulce de leche, very popular in Mexico and usually done with goats milk/cream. It has a caramel and cream taste to it. I am using it in a cake right now as filling. A little of it goes a long way because it is very sweet.

Real caramel is sugar and water boiled or sometimes brown sugar and water for butterscotch to different stages producing light to dark.


http://www.deliaonline.com/cookery-school/how-to/how-to-make-caramel,53,AR.html




true, but from the thread I got the information from, it's very close to the taste of caramel, very easy to make and it is very versitile in recipes. I didn't find it sweet at all!!! Not sickly sweet anyway. I put it in a graham cracker crust and put choc ganache over that w/some whipped cream and used it as a very nice dessert. I've also used the scmilk as "caramel" in my champagne cakes as fillings and nobodys known any difference.

thanks for the info icon_smile.gif

jewels97 Posted 23 May 2006 , 9:59pm

I sometimes use sweetened condensed milk in place of cream when I make caramels during the holidays. The come to temp faster and I like the flavor. I never thought of using the boiled in can "caramel" as a cake filling. That sounds really good!

daltonam Posted 23 May 2006 , 10:10pm

do you boil scmilk in the can-is that what ya'll mean???

jewels97 Posted 23 May 2006 , 10:13pm

Yes, you take the unopened can of scmilk and immerse it in a pan of boiling water and let it boil for about 2.5 hours (depending on how thick you want it). Let the can cool, open it, and you have caramel.

prettycake Posted 23 May 2006 , 10:16pm

That Cream Cheese and Caramel Topping sounds really good.
Thanks for sharing icon_biggrin.gif

bodaisy Posted 23 May 2006 , 10:19pm
Quote:
Originally Posted by daltonam

do you boil scmilk in the can-is that what ya'll mean???




yes- just place the can on it's side cover it in about 1-1/2inch of water and put a lid on the pan. bring it to a simmering boil and boil for 3-5hrs depending on how you want the "caramel". Keep the can covered in water at all times and remember NOT to open the can until it's cooled. Trust me you can get some GREAT distance on HOT caramel flying out of a can.. icon_wink.gif and you could get burned icon_cry.gif

b

Samsgranny Posted 23 May 2006 , 11:04pm

Thanks for all the tips and recipes!

mzdancey Posted 24 May 2006 , 8:12pm

thank you, thank you and more thank you's for all of your replies.

i think the sweet condensed recipe is the easiest and i'm gonna go w/that. just a few more questions.

once i boil it how long should it cool before i use it? I'm making a half sheet cake so how many cans of milk will i need to boil? after the can cools will i be able to just pour it on the cake?

tanyascakes Posted 25 May 2006 , 6:18am

Wow, that is so interesting. I never would have believed that scmilk could be used this way!!!I think I am going to have to try that out! So give me the tips on storing this stuff!!

Ironbaker Posted 25 May 2006 , 2:46pm

Yes, 8oz, thank you Misdawn! It was your recipe, wasn't it? Thanks again for sharing that before, it's become a staple.
thumbs_up.gif

Misdawn Posted 25 May 2006 , 4:03pm

You're Welcome! Yeah it was my recipe. I kinda stumbled across it. I needed a filling for a butter pecan cake and all I had was cream cheese, ice cream topping and powdered sugar! I didn't even have money to go to the store! Thank goodness itb worked.

bodaisy Posted 25 May 2006 , 4:29pm
Quote:
Originally Posted by mzdancey

thank you, thank you and more thank you's for all of your replies.

i think the sweet condensed recipe is the easiest and i'm gonna go w/that. just a few more questions.

once i boil it how long should it cool before i use it? I'm making a half sheet cake so how many cans of milk will i need to boil? after the can cools will i be able to just pour it on the cake?




I would wait for about an hour, then maybe put it into a bowl and then in the fridge to cool all of the way. I would boil at least 3 cans. You may have some left over, I used 2 cans for a 8x12 cake and it was plenty. Depends on how thick of a layer you want.

b

MessiET Posted 25 May 2006 , 8:56pm

I've used the sweetened condensed milk caramel many times. You can also cook it in a pressure cooker. Cook for 15-20 minutes with the regulator rocking slowly. Leave the cans in the pressure cooker until the cooker is cool.

Make sure to cool the cans completely before opening... I was in a hurry once and opened a can while it felt warm... boy, I had hot caramel all over my neck and face and all over the kitchen icon_cry.gificon_cry.gif Learned my lesson... I also make sure the cans are regular cans and not the pop up type.

Once the can is completely cool, I take the caramel out of the can and warm it on a sauce pan... stir with a whisk and can use this to cover your cake. 2 large cans will cover a 2 layer 8 inch round cake.

MessiET Posted 25 May 2006 , 9:19pm

Here is a cake I frosted with the caramel icing. It was my sister's 49th birthday and my son's 15th. They shared the cake icon_biggrin.gif
LL

TexasSugar Posted 25 May 2006 , 9:30pm
Quote:
Originally Posted by mzdancey

once i boil it how long should it cool before i use it? I'm making a half sheet cake so how many cans of milk will i need to boil? after the can cools will i be able to just pour it on the cake?




I usually do mine the day before I need it to give it plenty of time to cool. If the can still feels warm it needs more time to cool off. I've never timed the cooling off process. I also boil mine for 3 to 3.5 hours (just keep adding water to it). I just like that thickness of it. Plus you can boil several cans at a time. If you don't use all of them, then you can store it, unopened, in a cabinet. After a month or two it may start to form sugar cyrstals in the bottom, but you can always strain it and it still works fine.

I usually have to spoon it on to a cake then spread it with a spatula, since it is a bit thick.

I love this stuff!!

swoboda Posted 26 May 2006 , 11:45pm

I tried this yesterday for the first time & it is sooo yummy. I made a butterpecan cake, filled with the caramel & chocolate SMBC icing.... tasted like a big TURTLE!!!! YUMMY!

Thanks everyone for the tips on how to do this!

pinkopossum Posted 27 May 2006 , 2:34pm
Quote:
Originally Posted by swoboda

I made a butterpecan cake, filled with the caramel & chocolate SMBC icing.... tasted like a big TURTLE!!!! YUMMY!




between this description and that picture - I can't wait to try this recipe out!

Rodneyck Posted 30 May 2006 , 4:22pm
Quote:
Originally Posted by TexasSugar



I usually have to spoon it on to a cake then spread it with a spatula, since it is a bit thick.




I also make mine ahead and cool in the fridge.

One tip, is to warm it in the microwave for like 5 to 10 seconds, 5 seconds after that if still not thinned. It makes putting it on the cake and spreading a little easier. Just be careful not to burn it as it has a lot of sugar in it.

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