Depending on how adventurous you feel. Once chilled, spread a layer of buttercream on the top of the cake and a thin layer around the sides, creating the ‘semi-naked’ look. Place the saucepan back onto a low heat and gently stir until the caramel has melted. The great thing about Bacofoil® The Non-Stick Baking Paper is that as the paper comes away from the cake so easily, bakes look perfect and nothing sticks to the paper! I loved working with Bacofoil® The Non-Stick Baking Paper. A chocolate ganache would work just as well, as would a white chocolate buttercream or something else entirely! You can measure if you like but I normally do this by eye! I wanted to create a recipe that included super sticky ingredients, notorious for sticking to the tin. Adjust the amount to your liking. Win! Bring 3 cups heavy cream to a soft, rolling boil. Remove from flame and pour over dark chocolate pieces.3. Stir the chocolate into the caramel, and add the salt, vanilla extract and nutmeg to the mixture. One of the main reasons I do this is to ensure a nice flat top. For more information about Bacofoil® and all of their products, check out their website You can make your own salted caramel, which is actually really simple, the biggest worry is not letting it burn, and if you would like to I have included the ingredients and method below. Add in the salted caramel and mix well. The results are the same, so it’s completely up to you! It’s ideal for all kinds of baking jobs – lining, making and baking and for all types of food – savoury or sweet! Split the cake once about a third of the way up and then again halfway between the first cut and the top of the cake. Cream the butter on its own for 5 minutes. Allow to cool and then refrigerate for at least 3 hours or overnight. It made making this cake really easy and it’s a great product I will certainly use again! I’m going to be filling this cake with a salted caramel buttercream but feel free to get as adventurous as you like! Let mixture sit for 2 minutes and mix until combined. I know for some of us, myself included, baking is a year round joy but with The Great British Bake Off returning to our screens we turn our attention away from the sunny BBQ’s of summer and on to the falling leaves, cosy nights, tasty home bakes and all the joys of Autumn! Add in the icing sugar. Bring 3 cups heavy cream to a soft, rolling boil. Pour the hot mixture over the chopped white chocolate and allow to sit for 1 minute. To make the dark chocolate ganache, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Shaking the pan every so often. For this cake, I’m going to split it twice, creating three lovely layers. reviews (3) 100%. If you continue to use this site we will assume that you are happy with it. Remove from flame and pour over dark Once cut, carefully take the top two layers off and spread your filling. Leave to cool completely. [AD] Well, baking season is well and truly upon us! To finish the cake, melt a little white chocolate and pour onto the top, using a palette knife to push the chocolate to the edge of the cake, allowing it to drip down. Fold in the self-raising flour and plain flour. I had never used it before but had seen it on the supermarket shelves so I was both intrigued and excited to try it. This also means it saves on the washing up. Don’t add in any liquid to the buttercream like water or milk. **Or substitute sea salt or kosher salt. When it starts to bubble, take it off the heat. This cake, once baked will last 3-4 days if wrapped well. Then reassemble an take off the top layer, adding more buttercream. They are readily available in cake shops and online. It’s also non-stick on both sides which makes quick baking much easier! Top with rosettes of buttercream (I used a 2D nozzle), white chocolate stars and more fudge pieces. Once the cake is baked, I like to turn it out from the tin soon after removing it from the oven. Using oven gloves, as the tin will still be hot, turn out the cake onto a strip of Bacofoil® The Non-Stick Baking Paper on the side. A chocolate ganache would work just as well, as would a white chocolate buttercream or something else entirely! Mix in the butter, pour in the double cream and whisk well. I also like to leave my cakes until the next day before cutting into and filling so once the cake has cooled, wrap it well in two layers of cling film and leave overnight. We use cookies to ensure that we give you the best experience on our website. Then reassemble and chill in the fridge for 10 minutes. This is a sponsored post in partnership with Bacofoil®  All views and opinions are my own. Julie Richardson August 2012 Vintage Cakes. SALTED CARAMEL DARK CHOCOLATE GANACHE Preparation time 30 mins | Cooking time 10 mins (for the caramel sauce) | Makes Method: Ingredients: 16 ounces semisweet chocolate * 1 cup sugar; 1 Tbsp corn syrup; water; 1 1/2 cups cream, at room temperature; 1/2 tsp fleur de sel ** *Chopped or in chips/chunks, please. Pour in the melted white chocolate and add the fudge pieces. This week, I partnered with Bacofoil® to try out their Non-Stick Baking Paper. Salted Caramel Ganache (adapted from Technicolor Kitchen) Yield: approximately 4 cups ganache. Leave for 5 mins, then stir until smooth. With all three ingredients included in the cake, I felt it was a good way to put this product to the test! The Non-Stick Baking Paper felt different to other baking papers I’ve used in the past. Social Sharing Share. Caramel Chocolate Ganache . I’m lining my cake tin with Bacofoil® The Non-Stick Baking Paper and as it’s non-stick, there’s no need to grease the tray! For this bake, you have a choice. Cream together the unsalted butter and sugar. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set. Go to reviews. Spoon this mixture into a 8” round tin lined with Bacofoil® The Non-Stick Baking Paper. Tiered Sprinkles Cake – My Lockdown Birthday 2020. Mix together the water and sugar on a medium heat. If you take the cake out of the tin and leave it to cool upside down on the side (not on a wire rack), then any bumps on the top flatten, leaving you with a lovely flat, even cake to decorate later! Heat the cream in a pan until just boiling, then pour it over the chocolate. Tap on the side to get out any air bubbles. So I went with three of my favourite flavours; fudge, salted caramel and white chocolate. Because I’m using a leveller as opposed to a knife, I feel more comfortable cutting the cake. The salted caramel sauce is all it needs. This is because it has an innovative and unique Non-Stick textured surface – the little dimples on the paper mean there is less surface area in contact with the bake so everything bakes evenly and food just slides off, making cake mess and cookie disasters a thing of the past! Bake at 140C for 1 hour 45 minutes or until it is fully baked and a skewer/cake tester comes out clean. To split and fill the cake, I recommend to use a cake leveller. Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes. Allow to cool in the tin. 4/4. Salted caramel buttercream – 250g unsalted butter; 500g icing sugar; 2 tablespoons salted caramel; To make the buttercream: Cream the butter on its own for 5 minutes. make it again. Allow to stand for 10 minutes or until thickened slightly. Or you can use store bought salted caramel sauce. The next thing I think I’ll use it for is some chocolate chip cookies!! Put the This firms up the buttercream and makes it easier to handle.