Has anyone done a yellow cake with a caramel filling? Is the combo good? I am working on a cake for my son's gluten-free teacher. One of the things she said she misses is caramel. So I thought about making it as a filling. Do I just cook the caramel to a lower temp to make it more pliable? or do I mix it with buttercream? Help!
TIA
Judi
I always have just used the dulce de leche in a jar...haven't tried making my own caramel yet.
does the cake have ot be refigerated if you use the canned stuff?
I always have just used the dulce de leche in a jar...haven't tried making my own caramel yet.
does the cake have ot be refigerated if you use the canned stuff?
I use the canned version and don't keep the cake in the fridge and haven't had a problem. I look at it like using jar of preserves or a can of pie filling.
Actually, according to what I've looked up, pie fillings and jarred preserves have to be refrigerated after opening... I think you have longer time than with dairy to leave a cake out with fillings like that, but I wouldn't leave it for days. That's just me, maybe.
I make caramel filling... I use a caramel recipe that is the right consistency for caramel apples, then add just a bit more heavy cream to get it just a tad thinner. It should be like the consistency of a Rolo candy.
Texas Sugar -what is your "canned version"? Cause I do not want to refrigerate so I am interested in what you use.
Prterrell - what is dulce de leche in a jar and where do you find it at the grocery store?
Thanks!
It comes in a can like the evaporated milk, Nestle has them..it should be in the same isle as the carnation milk.
Anna
Peridot, I buy a can of Dulce de Leche, it is from Nestle's. I find it at Walmart in the Spanish foods aisle. I have also made it from boiling the can of condenced milk, but I like buying it premade so much better.
Larkin, yes if you have an open jar you don't want to leave it out on the cabinet for ever. I've been doing cakes for almost 10 years and have never put a cake with preserves in the fridge. What is the difference in them and the cake fillings they sell? I don't eat a cake after it is 3 or 4 days old, my personal prefernce but the fillings don't go 'bad' being in a cake on the counter.
The jar of preserves sits in the store for months, I can't see how it'd go bad in a day because you opened it and left it out?
I wouldn't suggest leaving dairy or egg based fillings out, but I have never had problem with things that come in cans or jars.
Good point, not sure what the difference is from the cake filling kind... unless those have a lot more preservatives. I've just kinda gone by what I read online since I wasn't sure. It seems like they should be fine out, but since the jar says to refrigerate, I wasn't sure what to do with it in a cake. Not an issue for me since I use SMBC and refrigerate my cakes anyway.
But as for the caramel, I refrigerate my left over caramel for sure since mine has quite a bit of cream in it. There is some ratio of sugar to fat that helps preserve stuff but I have no idea if my recipe meets that criteria, so into the fridge it goes.
In a pinch, I have used Smuckers carmel topping, the kind that is used on ice cream. It is really thick and If i want to coat, I can just warm it up in the microwave. Usually I make my own carmel. But in a pinch. It's the best.
I live in a rural town where the grocery stores are not the most well stocked or diverse in their products.
I think the issue with refridgeration after opening has to do with the fact that the can is vacuum sealed, hence no bacteria can grow since they don't have air. once it's opened there's air in it.
Texas sugar- do you also do a coat of buttercream? I want to use it as a filling for cuppies, and then i can't coat it first.
I've never put a layer of buttercream down for any filling I have done.
Thanks Texas Sugar and Luv Lyrics. I am going to get a can of this stuff and use it in a cake that I am doing for my grandson's birthday in a few weeks. It's going to be a chocolate cake. I would not have had any idea of where to find it in the grocery store.
Larkin121 - That is a good idea also - I never thought of that one.
I assume that you use a BC dam with this just like with any type of filling.
Peridot, if you really want the Duce de leche but can't find it...you can by condense (not sure the spelin) milk and put in a bain marie and let it simmer, this process takes a long time but that's what dulce de leche is...it al gets thicker as it cooks.
As far as safety is concern with this proudct.....Bacteria doesn't do good with sugar, dulce de leche has a lot of sugar and b/c of the way that is processes it is safe to leave out of the fridge, actually the texture gets really thick in the fridge, and it's not considered a dairy product so you should be worry free. I agree with TexasSugar, I won't eat a cake after 3-4 day either b/c that contains egg.
another thing, don't try to spread it like we do buttercream, instead put it in your piping bag and fill the cake, once the whole cake area is filled that you can smooth it out with a spatulla, I've never used it for frosting though...
HTH..
Anna
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