Cake Central › Cake Forums › Cake Talk › Recipes › Caramel Cake
New Posts  All Forums:Forum Nav:

Caramel Cake

post #1 of 24
Thread Starter 
A man my dad works with wants me to make his son a caramel cake with caramel icing for his birthday. Does anyone have a good caramel cake OR icing that they like? I just hate that this is going to be the first time for me to make this cake and he's going to pay me for it and I would feel better if I had some recomendations. I also would like for it to be a doctored mix cake because I do not like scratch cakes when I make them. My mom can make the exact recipe and I'll like hers, just not mine. I'll go to the store in about an hour. Hopefully someone will respond before then.

Thanks!
post #2 of 24
I have never used it before, but I know I have seen a caramel cake mix at the store. I think the brand is Duncan Hines, although I'm not certain. You could do the extender like the WASC with it. I also always add a box of pudding to mine. Another thought if you don't have the caramel cake mix where you are is that maybe there is a coffee creamer that has caramel flavor that you could use with a white cake mix. I know you said you wanted to start with a mix, but I searched for "caramel" in the recipes section and this is just one recipe of many that came up. It has the frosting recipe included with it.

http://www.cakecentral.com/cake_recipe-1843-7-Caramel-Cake-I.html
post #3 of 24
Hey Shaina, I use the Duncan Hines caramel cake mix, doctor it up a little bit, and it's good! What kind of caramel icing are you looking for? I mean, do you want a more glaze type of gooey icing, or a fluffy BC that you can decorate with? For a regular BC, I like to use Torani syrup in place of some of the water and flavorings. It works wonderfully, and you still have a nice icing that you can make borders and flowers with, etc. HTH!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #4 of 24
Thread Starter 
Thank you Melvira! I really don't know what kind of icing he wants, he just said caramel cake with caramel icing. I'm sure it doesn't matter and he will love it even if I don't. The men he works with just like cake. Maybe I could use my regular bc with coffee creamer instead of milk? Would that give it enough flavor? The store I'm about to go to is called Piggly Wiggly and they don't have very many options.
post #5 of 24
Melvira, what do you do with the syrup?
post #6 of 24
On a different note, when people down here say "caramel cake with caramel icing," they are referring to the old home-style butter caramel cake made from scratch with the cooked caramel icing on it.

Time consuming, but absolutely worth fighting over, lol!
icon_rolleyes.gif
"You can't let the cake push you around!"--Duff Goldman
Reply
"You can't let the cake push you around!"--Duff Goldman
Reply
post #7 of 24
Ah, the old Piggly Wiggly! We have one too! icon_wink.gif Yes, you could use the coffee creamer too! Use some in the cake to enhance the caramel flavor, and some in the icing! Then, when you have some time, look around and see if any store in your area carries the Torani syrups! They should be in or around the coffee aisle. WalMart usually has them. They are fantastic! And you can even get them in sugar free if you don't want to add to much sugar to it! Good luck!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #8 of 24
I add some to the cake... maybe a quarter cup to replace some of the liquid, then use it in the BC icing if you want that flavor in the icing too. They have a billion flavors it seems, the possibilities are almost endless. I've found that when I tried to use the coffee creamer it was apparently too dense or I used too much or something and it tended to make my cake sink in the middle. The syrup does not do that. And like I said, there is almost an endless mix of flavors to use. I even like to shake it up by combining different flavors to make new ones.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #9 of 24
Melvira, what do you do with the syrup?
post #10 of 24
Thread Starter 
Quote:
Originally Posted by CakeLadyM

On a different note, when people down here say "caramel cake with caramel icing," they are referring to the old home-style butter caramel cake made from scratch with the cooked caramel icing on it.

Time consuming, but absolutely worth fighting over, lol!
icon_rolleyes.gif



So does anyone have a recipe for cooked caramel icing? Could I use a butter cake and add caramel creamer to it like this recipe?
http://www.cakecentral.com/cake_recipe-5203-29-Caramel-vanilla-cake-doctored-mix-recipe.html

Melvira I will look for the syrups next time I'm at Wal Mart. I just don't have time today.

Thank you all!
post #11 of 24
you could also use caramel instant pudding for filling.
post #12 of 24
I don't know why my reply posted twice. Sorry. I gather you use the syrup in the BC. I was thinking you might be using it as a simple syrup over your torted cake layers. Would it be too strong to use as a simple syrup?
post #13 of 24
Thread Starter 
Quote:
Originally Posted by CakeLadyM

On a different note, when people down here say "caramel cake with caramel icing," they are referring to the old home-style butter caramel cake made from scratch with the cooked caramel icing on it.

Time consuming, but absolutely worth fighting over, lol!
icon_rolleyes.gif



So does anyone have a recipe for cooked caramel icing? Could I use a butter cake and add caramel creamer to it like this recipe?
http://www.cakecentral.com/cake_recipe-5203-29-Caramel-vanilla-cake-doctored-mix-recipe.html

Melvira I will look for the syrups next time I'm at Wal Mart. I just don't have time today.

Thank you all!
post #14 of 24
This recipe may be what you are looking for.

1 stick butter
1 cup packed brown sugar
1/4 cup whole milk or canned cream
2 cups pd sugar sifted
1 tsp vanilla
Boil butter and brown sugar about 2 mins. Add milk bring up to boil again then remove pan from heat. Add your pd. sugar and vanilla. Beat until smooth. Use while still warm. Yum.
post #15 of 24
I absolutely love the creamer flavors in coffee but for some reason when I put them in frostings and/or cake mixes, I don't taste them?

In the Cake Mix Doctor book, I think it has a recipe for Caramel Cake and frosting.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Caramel Cake