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Caramel Filling-using Condensed Milk (Refrigerate the Cake)?

post #1 of 11
Thread Starter 
I burned the first batch of condensed milk last night when I was trying to make caramel. Grr...an extra 30 seconds in the microwave and the whole thing was ruined icon_cry.gif

I'm going to make another batch tonight (carefully!) and fill my white cake with it.

My question: Does the finished cake need to be refrigerated until tomorrow because of the caramel or is room temp for a couple of days okay?

Thanks icon_rolleyes.gif
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post #2 of 11
I'm not sure...........but I just wanted to say that I just made one of these the other day.......and the caramel seeped into the cake ( I kept mine refrigerated......don't know if you have to though).......it still tasted awesome........but you may want to smear a little bc on the cake and let it firm up a little and them put the filling on top of that if you want it to remain a thin layer of actual caramel in the cake! Just wanted to give you a heads up!
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post #3 of 11
good morningicon_smile.gif, i was doing the same thing last night and i had my in the pot for 3 hours on simmer and it didn't change at all...i put it in the microwave and had to keep an eye on it (i almost burned it icon_sad.gif ) i put mine in the fridge over night...i know its going to be hard but i think if it is warmed up a little bit, it should be ok to put it on the cake....hopefully someone will see this and can help us both icon_biggrin.gif
post #4 of 11
Thread Starter 
khalstead...thanks for the heads up on the filling issue.

I crumb coated the cake before work this morning and will add another layer of BC before I dam and fill the cake with the caramel.

Getting too addicted to cake decorating I think icon_lol.gif I am dreaming about my cakes at night and getting up early to work on them too!
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post #5 of 11
BUMP How do you make caramel out of milk?
post #6 of 11
Thread Starter 
You take a can of condensed milk and cook it.

I followed the microwave directions on the Eagle Brand Website for Homemade Caramel. I had to cook it for much less time (about 9 minutes in total) because I have a very powerful microwave.

http://www.eaglebrand.com/detail.asp?rid=825
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post #7 of 11
Heres a much quicker easier safer way to make the condensed milk caramel

100g butter
100g sugar
2 tablespoons golden (corn) syrup
1 can condensed milk

put everything in a saucepan. heat over a low heat until the sugar and butter dissolve. Turn up the heat and bring to the boil. Boil for 5 minutes stirring constantly. allow to cool for 1 minute before using
post #8 of 11
Quote:
Originally Posted by MissBaritone

Heres a much quicker easier safer way to make the condensed milk caramel

100g butter
100g sugar
2 tablespoons golden (corn) syrup
1 can condensed milk

put everything in a saucepan. heat over a low heat until the sugar and butter dissolve. Turn up the heat and bring to the boil. Boil for 5 minutes stirring constantly. allow to cool for 1 minute before using



Does anybody know what the equivalent measurements would be in tablespoons? icon_confused.gif


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post #9 of 11
The caramel from condensed milk is fine left out of the fridge. icon_smile.gif
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post #10 of 11
Quote:
Originally Posted by BigFatMamaKat

Quote:
Originally Posted by MissBaritone

Heres a much quicker easier safer way to make the condensed milk caramel

100g butter
100g sugar
2 tablespoons golden (corn) syrup
1 can condensed milk

put everything in a saucepan. heat over a low heat until the sugar and butter dissolve. Turn up the heat and bring to the boil. Boil for 5 minutes stirring constantly. allow to cool for 1 minute before using



Does anybody know what the equivalent measurements would be in tablespoons? icon_confused.gif



In the uk 25g is 1 slightly heaped tablespoon. Can anyone confirm if uk and US tablespoons are the same size?
post #11 of 11
Thank you so much for the recipe. CC's are always so helpful. I LOVE THIS SITE.
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