I have a lovely bottle of caramel syrup (creamy & thick type, for ice cream) and am thinking it's a good basis for a filling - any ideas, I wouldn't just use it plain, right?

thanks

Maureen

It's dee-lish just mixed in with some buttercream. It'll break down the BC a little, but not enough to hurt anything. Just make sure you dam the tier.

i use pastry pride or another non dairy product i whip it and then add the carmel sauce and mix in it is soooooo goooood and it holds up pretty well

Yum!! sounds so good - thanks!

Ohhhhhhhh thanks for the tip on the Pastry Pride, good idea

I made a chocolate cake smeared caramel (dulce de leche, which is similar to topping) topped with apple pie filling (that I added nutmeg,vanilla, cinnamon,and brown sugar to)between the layers. Poured chocolate ganache over cake. Sprinkled crushed pecans over the top then drizzeled caramel over it. It was absolutley delicious, only problem no leftovers!