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
Hi and congrats on your Coming Out. 
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.
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, 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.
here's the link:
http://www.cakecentral.com/cake-decorating-ftopict-22935-.html
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
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 
That Cream Cheese and Caramel Topping sounds really good.
Thanks for sharing 
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.. 
and you could get burned 
b
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?
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!!
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.
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
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 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.
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!!
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!
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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