My husband's favorite cake is caramel cake. He is very proud of my baking skills and wanted his favorite cake to take to his cousin's for a BBQ today. So I baked the cake last night, it got late, so I decided to finish it this morning. I get up make the caramel (not my favorite exercise) think I get it perfect, go to ice the cake and about almost one-third of the side of the cake refused to take the caramel. It just kept tearing. I worked and worked, thinned the caramel, etc., and never got it to stick. Of course no time to bake another one.
Needless to say, he went to the BBQ empty handed and seemed more disppointed about it than me. I know I will have these failures but I hate seeing the disappointment on his face.
Guess I will use this mess of a cake to try some caramel cake pops! Onward and upward I say!
I have never tried to cover a cake in caramel, so I don't have any suggestions with that.
My suggestion is next time fill the cake with the caramel and ice the cake with buttercream - maybe even caramel flavored buttercream.
So I came across a recipe that may work for that straight up caramel frosting.
2 lbs. light brown sugar
2 cups heavy whipping cream
1 tsp. baking soda
1 cup butter, sliced into 1 TBLS. pats
In very heavy 6 qt saucepan stir together sugar and cream in cold pan, set on stove and turn heat to medium, and bring to rolling boil. There will be lots of bubbles and slight foam. Do NOT stir once the boil has begun. Boil EXACTLY one minute. Add baking soda and boil EXACTLY one minute. It will really began to foam up. Remove from heat and add butter, but DO NOT stir until the butter melts. Once the butter has completely melted, stir the mixture just enough to combine the melted butter, let cool to room temp. Once cool, place in fridge overnight. Now, it will look ugly! You will be worried, but it will b eokay. After frosting chills overnight, beat it using whisk attachement. This can take 10-20 mins. If after this time it hasn't whipped inot a thick frosting, chill for another hour and beat again.
I aslo make actual caramel and spread it between the layers.
Were you just drizzling caramel over? I have a salted caramel cake I make, and when I put the caramel filling on there, I first coat the cake in simple syrup to keep it sticking together and make it easier to spread on the cake. I also use a fork or skewer to punch holes so the caramel gets in the cake.