Banoffee Cake To Go Under Fondant .....?
Baking By e_kearney22 Updated 1 Feb 2018 , 6:50am by Cake-Monster
Hi! I need to make a banoffee cake that I can then cover in fondant. For the sponge I had planned to make a normal Victorian sponge and add mashed banana (1 per layer?) if that will work?! For the filling would I just make a caramel buttercream or would it be too soft? I’m not a fan of flavourings so would rather add the real deal if it would work! Is there such thing as caramel sauce that I could use i as a ‘jam’ layer? I’m in the UK btw! Thank you xx
I would definitely do a test of this banana cake recipe first. The one time I tried adding mashed banana to my usual vanilla cake recipe, all the fiber in the banana made it muffin-like in texture. It wasn't bad at all, quite delicious really, but it wasn't light and cakey like I wanted, and I still haven't come back to it. Please let us know how it goes if you try it.
For the caramel, I would make dulce de leche. If you haven't done it before, it's super easy, you just need a big soup pot and a can of sweetened condensed milk. Out of the can, it should be firm enough at room temperature that it won't run everywhere. I actually learned the method from a video by one of your fellow Brits, Cupcake Jemma:
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