I made a cake today for SIL's birthday. It was chocolate fudge cake, and I read so many reviews for the caramel filling, and thought it would work great for this cake.

This afternoon, I checked the filling. Thought it thickened up a bit, so it should be OK. By this time, it had chilled for about 5 hours. Made the dam between the layers, just using icing through the coupler. Poured a bit of filling, not the entire thing, just a bit. Added the top layer, and you guessed it. The caramel filling ran out. I stuck it in the fridge, trying to help it set up more, and nothing helped. Tried to wipe away some of the dripping filling, and quickly frosted w/ chocolate frosting, then back in the fridge. While it was setting up, the filling still oozed out, over the outside frosting. I spent so long making this thing totally homemade, now it's a disaster! Finally gave up, and decided to try again tomorrow, only with a different filling.

My point is this: If it looks too runny, don't chance it! Thicken it before putting on the cake.....or else!

Any suggestions for me in case I decide to try the filling again? (Won't be anytime soon though!)

I don't know what recipie you used but if you are making caramel the hotter you get it when you are boiling/heating it the harder it will set when if cools.

Instead of giving up on the cake you made, did you try drizzling caramel all over it? Or down the sides to make it LOOK like that's what you meant to do?

Sharon

I would have drizzled the caramel over the top of the cake. Maybe poked some holes in the top of the cake and drizzled the caramel in the holes so that the whole cake had some more caramel.

Good Luck the next time.... I hate when something like that happens.

You can add some caramel to regular BC icing, just enough to get that caramel taste and use that as your filling.

Thanks ladies......

I had followed a recipe posted here, with cream cheese, caramel ice cream topping, and conf. sugar.

I finally ended up taking the layers apart, removing some of the filling w/ a spoon, putting it back on, and putting a lot of choc. frosting on the sides, and kept it in the fridge to set. It helped some. Later I took some buttercream and made pastel swirls all around, and it hid most of the bad spots. This evening before the party, I'm drizzling more caramel on top.

Whew. Atleast I didn't rebake it. SIL will love it I'm sure, but after the disaster, I was ready to scream!

If I do it again, it will be buttercream w/ caramel topping mixed in.

buttercream + caramel .....

Sounds like a yummy cake anyway!