Have You Tried Caroline's Amazing 7 Layer Caramel Cake?

Decorating By andpotts Updated 20 Apr 2014 , 10:37pm by vonscakes87

andpotts Posted 27 Aug 2011 , 5:05pm
post #1 of 26

It is seriously one of the most decadent cakes I've ever had. It's featured in the movie 'The Help' and been all over the press lately. I'm so happy when an awesome baker hits the big time icon_smile.gif
Andrea

25 replies
cakestyles Posted 27 Aug 2011 , 9:07pm
post #2 of 26

lol I thought you were going to post the recipe. icon_cry.gif

I saw the movie but don't remember the cake...

dcarylmk Posted 27 Aug 2011 , 9:35pm
post #3 of 26

Ditto! I was so excited to try the recipe! icon_cry.gif

Cricketina Posted 27 Aug 2011 , 9:40pm
post #4 of 26

Sounds yummy!!!

Cricketina Posted 27 Aug 2011 , 9:44pm
post #5 of 26

Where is that recipe located??? I just searched the recipes...and to my dismay!!!! It wasnt there !!!Please share where to find this recipeicon_smile.gif Thankyou! Christina

sweetjane Posted 27 Aug 2011 , 9:46pm
post #6 of 26

Ok - this is totally unethical icon_twisted.gif You cannot tempt cake people with a luscious 7 layer caramel cake and not have access to a recipe!! C'mon, don't make me have to come over there!!!!

cakestyles Posted 27 Aug 2011 , 9:49pm
post #7 of 26

lolol We must all REALLY love caramel.

I clicked on her blog and than on the link to this cake and there is no recipe....the cake is sold for $48. icon_cry.gif

http://www.carolinescakes.com/Seven-Layer-Caramel-Cake/productinfo/CA/

I'd rather have the recipe and make it myself.

bobwonderbuns Posted 27 Aug 2011 , 9:51pm
post #8 of 26

Yeah, where's the recipe???

sweetjane Posted 27 Aug 2011 , 9:55pm
post #9 of 26

OH NOW I FEEL BETTER - A PICTURE OF A CAKE I CAN'T HAVE!!!

cakestyles Posted 27 Aug 2011 , 10:00pm
post #10 of 26
Quote:
Originally Posted by sweetjane

OH NOW I FEEL BETTER - A PICTURE OF A CAKE I CAN'T HAVE!!!




Sorry icon_redface.gif

You can make one...there's a great caramel icing recipe in the mudcake scratchoff thread in the cake decorating forums. I"ll go get it for you and post it here.

cakestyles Posted 27 Aug 2011 , 10:05pm
post #11 of 26

Ok here's the recipe...it's titled white chocolate mudcake but the member who submitted the recipe later stated that it's a caramel mudcake. Anyway, the icing recipe is included at the end. I made the cake but didn't think it was anything special...but the icing is really good. Add 1/2 tsp of kosher salt to it for a salted caramel icing and use it with your own cake recipe.

Sorry to hi-jack this thread OP but you left all of us craving a caramel cake recipe

WHITE CHOCOLATE MUD CAKES: *(Caramel mudcake)

Recommended by FrecklesCakes

Ingredients
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2¼ cups (450g) firmly packed brown sugar
1½ cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly

Caramel Frosting
125g butter, chopped
3/4c - 1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture

Directions
1. Preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.
3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.
4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.
CARAMEL FROSTING
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.

bobwonderbuns Posted 27 Aug 2011 , 10:30pm
post #12 of 26
Quote:
Originally Posted by cakestyles

Ok here's the recipe...it's titled white chocolate mudcake but the member who submitted the recipe later stated that it's a caramel mudcake. Anyway, the icing recipe is included at the end. I made the cake but didn't think it was anything special...but the icing is really good. Add 1/2 tsp of kosher salt to it for a salted caramel icing and use it with your own cake recipe.

Sorry to hi-jack this thread OP but you left all of us craving a caramel cake recipe

WHITE CHOCOLATE MUD CAKES: *(Caramel mudcake)

Recommended by FrecklesCakes

Ingredients
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2¼ cups (450g) firmly packed brown sugar
1½ cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly

Caramel Frosting
125g butter, chopped
3/4c - 1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture

Directions
1. Preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.
3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.
4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.
CARAMEL FROSTING
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.




Is there any way you can convert these measurements to standard (or what we Americans use?) Please?

cakestyles Posted 27 Aug 2011 , 10:33pm
post #13 of 26

I'm in the US too...I used the weight measurements instead of volume and it worked fine.

That's what our Aussie friend's instructed us to do.

sweetjane Posted 27 Aug 2011 , 10:41pm
post #14 of 26

Thank you for finding & posting the recipe, I have become very spoiled (can't you tell?!?!) with this site. Thanks again

josefina20 Posted 27 Aug 2011 , 10:56pm
post #15 of 26

thanks so much for posting.

bobwonderbuns Posted 27 Aug 2011 , 10:58pm
post #16 of 26
Quote:
Originally Posted by cakestyles

I'm in the US too...I used the weight measurements instead of volume and it worked fine.

That's what our Aussie friend's instructed us to do.




Okay but what's a 150 C fan forced?

DebBTX Posted 27 Aug 2011 , 10:59pm
post #17 of 26

You know what... that cake's interior looks very similar to a Southern New Orleans Doberge cake. You can get them with the caramel frosting or chocolate. They usually have a poured frosting as a "top coat" and 7 layers. They are wonderful.

We saw "The Help" and loved it. Great movie. It made us laugh one minute, then cry the next. icon_lol.gif

-Debbie B.

DebBTX Posted 27 Aug 2011 , 11:04pm
post #18 of 26

Look at Gambinos Bakery in New Orleans. It shows a picture on their web site. (For the cake interior)

cakestyles Posted 27 Aug 2011 , 11:25pm
post #19 of 26
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by cakestyles

I'm in the US too...I used the weight measurements instead of volume and it worked fine.

That's what our Aussie friend's instructed us to do.



Okay but what's a 150 C fan forced?




Fan forced is a convection oven and 150 deg C is equal to 300 deg F.

If you don't have a convection oven bake at 325 deg

HTH

Carolines Cake Posted 25 Mar 2014 , 3:18am
post #20 of 26

Thank you so much, Andrea!

I have worked so hard to stick to the true, original Caramel Icing

that was before 'powdered sugar' was even invented.

That ole sugar has a personality of its own, so we have learned

to be very, very careful.  We just want to be true and authentic to

the old, original recipes................Caroline

Gerle Posted 25 Mar 2014 , 3:59am
post #21 of 26

I know this recipe is several years old, but what is "icing sugar mix"?  Never heard of that before.

mcaulir Posted 25 Mar 2014 , 11:51am
post #22 of 26

Quote:

Originally Posted by Gerle 
 

I know this recipe is several years old, but what is "icing sugar mix"?  Never heard of that before.

It's powdered sugar with some cornstarch added to keep it from clumping. You can just use powdered sugar.

Gerle Posted 25 Mar 2014 , 2:15pm
post #23 of 26

Thanks!

Eachna Posted 25 Mar 2014 , 3:13pm
post #24 of 26

Quote:

Originally Posted by bobwonderbuns 




Okay but what's a 150 C fan forced?

 

As a general rule of thumb Celsius baking temperatures are _about_ half of Fahrenheit. This isn't a perfect conversion but it works well enough for the range of temps you'd used for baking.

 

150C will be 300F.

 

Fan-forced means convection.

Eachna Posted 25 Mar 2014 , 3:23pm
post #25 of 26
Quote:

Ingredients
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2¼ cups (450g) firmly packed brown sugar
1½ cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly

Caramel Frosting
125g butter, chopped
3/4c - 1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1½ cups (240g) icing sugar mixture

Directions
1. Preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
 

 

 

Quote:
Originally Posted by bobwonderbuns 




Is there any way you can convert these measurements to standard (or what we Americans use?) Please?

 

Most of it is in American measurements.

 

250 grams butter = 1 cup.

125 grams butter = 1/2 cup.

 

200 grams chocolate. Hmm... 200 grams is about 7 ounces by weight. If you're measuring by volume, I'd probably try 3/4 cup chopped-up chocolate, since it's clear you're meant to have less chocolate than butter.

 

plain flour is all purpose flour

self-raising flour is self-rising flour

Icing sugar (as someone else said) is just powdered sugar.

Vanilla essence refers to higher quality/"pure" vanilla extract.

 

150°C/130°C fan-forced. That would be about 300F, or 260F if using a convection oven.

 

a 22cm pan is between 8" (20cm) and 9" (23cm), but 23cm is closer to 9". 5cm = 2", so I'd guess the collar should be 3 or 4 inches tall (to reach 2" above the top of the pan).

vonscakes87 Posted 20 Apr 2014 , 10:37pm
post #26 of 26

i found this formula to help me figure out how to convert Celsius to Fahrenheit...

 

Celsius degrees x 9/5 + 32= Fahrenheit degrees

 

example: 37 degrees Celsius x 9     

                             5                       + 32 = 98.6 degrees F

 

 

 

 

 

 

 

hope this helps(i have it written down in my handwritten cookbook i have!)

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