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caramel filling

post #1 of 45
Thread Starter 
hello, not really a newbie here, cause i've been addicted to reading this site for the past few months now, and now i FINALLY have a question.
(coming out of the closet)

someone requested a cake w/caramel filling. has one filled a cake w/caramel? and if so what did you use? store brought filling or caramel frosting? and if you've used the caramel frosting, since the recipe i have says to frost the cake quick, will the caramel harden in the middle?


thanks
post #2 of 45
Hi and congrats on your Coming Out. icon_lol.gif

For caramel filling, I always use one that I someone posted on here - it is delicious and easy!!

1 block of softened cream cheese
1 jar of caramel ice cream topper
about 1 cup of powdered sugar

I whip the caramel and cream cheese together in a bowl and then add a little sugar in at a time. The first time I used a full cup and it was too sweet for my taste buds (caramel is already sweet). So now I add about 1/4c and that's it.

Everyone goes nuts over that filling, it is awesome with chocolate cake.
post #3 of 45
Thread Starter 
thank you very much i will try this thumbs_up.gif
post #4 of 45
I've just boil up some cans of sweetned condensed milk to make my own caramel. Then fill the cake w/it once it's cooled down. The good thing is that you can make up batches way ahead of time and store them. I get rave reviews with this.

b
post #5 of 45
Thread Starter 
bodaisy, once you boil the condense milk does it just turn into caramel or do you have to add anything extra to it?
post #6 of 45
How long do you boil the condensed milk and how do you store it?
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #7 of 45
Just the boiled milk-nothing else!

You boil it in the can (with the lid still on) so you just put the can back in the cupboard (after cooling of course).

I just did this and it's great. Not a super rich carmel, more like a dulce la leche.

Just make sure the can stayed coverd in water while it's boiling or it could blow up.

I boiled mine for 2.5 hours and it was perfect.
post #8 of 45
Quote:
Originally Posted by mzdancey

bodaisy, once you boil the condense milk does it just turn into caramel or do you have to add anything extra to it?



it just turns into caramel!!! it's amazing.. no you add NOTHING!! and I always buy the fat free scmilk. there was a really long thread regarding this i'll find it and post the link for you.
post #9 of 45
post #10 of 45
ironbaker..is that a 3 oz or an 8oz block of cream cheese?
post #11 of 45
Quote:
Originally Posted by bodaisy

I've just boil up some cans of sweetned condensed milk to make my own caramel.



Technically, this is not caramel; it is called dulce de leche, very popular in Mexico and usually done with goats milk/cream. It has a caramel and cream taste to it. I am using it in a cake right now as filling. A little of it goes a long way because it is very sweet.

Real caramel is sugar and water boiled or sometimes brown sugar and water for butterscotch to different stages producing light to dark.


http://www.deliaonline.com/cookery-school/how-to/how-to-make-caramel,53,AR.html
post #12 of 45
8 oz block of cream cheese. Make sure you refrigerate the filling before actually using it. It will be kind of thin immediately after mixing.
post #13 of 45
Quote:
Originally Posted by Rodneyck

Quote:
Originally Posted by bodaisy

I've just boil up some cans of sweetned condensed milk to make my own caramel.



Technically, this is not caramel; it is called dulce de leche, very popular in Mexico and usually done with goats milk/cream. It has a caramel and cream taste to it. I am using it in a cake right now as filling. A little of it goes a long way because it is very sweet.

Real caramel is sugar and water boiled or sometimes brown sugar and water for butterscotch to different stages producing light to dark.


http://www.deliaonline.com/cookery-school/how-to/how-to-make-caramel,53,AR.html



true, but from the thread I got the information from, it's very close to the taste of caramel, very easy to make and it is very versitile in recipes. I didn't find it sweet at all!!! Not sickly sweet anyway. I put it in a graham cracker crust and put choc ganache over that w/some whipped cream and used it as a very nice dessert. I've also used the scmilk as "caramel" in my champagne cakes as fillings and nobodys known any difference.

thanks for the info icon_smile.gif
post #14 of 45
I sometimes use sweetened condensed milk in place of cream when I make caramels during the holidays. The come to temp faster and I like the flavor. I never thought of using the boiled in can "caramel" as a cake filling. That sounds really good!
post #15 of 45
do you boil scmilk in the can-is that what ya'll mean???
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