Get To Do A Cake! Yay.. Help Plz?
Decorating By o0lilnikki0o Updated 4 Oct 2006 , 3:56pm by monizcel
ok everyone, im reallllly excited, but i need to get ur guy's expertise and help!
i get to do a thanksgiving cake ( canadian so, oct 9th) and i havent even started thinking about the decorations yet. what im mainly concernd about is the flavors!
if u can help with my questions i would be GREATFUL 
1)i just found out about the condenced milk caramel trick, so im thinking the middle could be caramel.. but, would it be to thin and run out the cake?
2) i dont no what type of cake i should do.. i was thinking just yellow? is there a difference between yellow cake and white cake?
3) should i add skor chips to the cake part itself as a little extra taste bite?
4) WHAT IN THE WORLD ICING SHOULD I DO?!?!? i have no idea what icing would taste good with this.. im thinking buttercream but what flavor or recipie. im thinking that the cake and middle would be ALOT of flavor, so would a chocolate buttercream be WAY to much? any other ideas?
thank u guys VERY much in advance!!!!!!!! IM SOOOO EXCITED!!!!!!! i havent had a chance to make a cake in a lonnnnng time!
YAY
If you are going to use the caramel for a filling, I would put a very sturdy dam around it. It is quite soft, not like caramel candy.
Are you decorating the cake with a Thanksgiving theme?
As far as icing goes, you can use some liquid Coffee-Mate Vanilla Caramel coffee creamer instead of the liquid and vanilla/butter flavor you would normally add to your icing, and you will get a hint of caramel flavor that will complement the filling. I used the toasted almond flavor last weekend, and it was just enough flavor for me, as I do not like anything too sweet.
I would go with either white or milk chocolate cake.
Theresa 
what if you took a basic white or yellow cake mix and added 1/2 cup of pumpkin puree to it and some pumpkin pie spice....that would be delicious with the caramel filling......(which if you cook longer will become nice and thick.....try just dumping it in a pan on the stove and cook over medium heat stirring constantly.....it only takes about 10 min. or so to turn into beautiful brown caramel)...definitely do a dam in bc before filling with the caramel just in case.......and then maybe even do a regular bc with some vanilla/caramel coffee creamer added to it in place of the milk or water ....(usually 2 tbsp.) that is called for in the buttercream recipe.
I made a white cake (DH) with the vanilla/caramel coffemate (powdered) added and it was delicious. I used the caramel filling (not too thick a layer) with a buttercream dam and the cake held up nicely. I covered it with buttercream and got rave reviews on the cake.
I'm Canadian too...living in Boston now...but we are celebrating Canadian Thanksgiving with dinner on Saturday
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