I''ve made a chocolate cake that I'm going to put a caramel filling in. But I wasn't sure that vanilla bc would be that great on it....so I was wondering: Could I crumb coat and frost with chocolate crusting bc then after it's set go over with snow white crusting bc??? Or would it just take me forever to cover the chocolate? I need to decorate the sides with red and yellow stripes, so that would cover the chocolate pretty well, but the top I need to be white. I know....I'm crazy !!! lol

Thanks -

Jennifer

Mmm, sounds delicious! I think you'd be fine as long as you used a lot of white. I don't normally use the big flat applicator tip- but to cover the chocolate I probably would just so that I didn't 'stir it up' as much. Make sense?

amber (care to share your carmel filling recipe?)

Thanks!! Perfect idea....I've never used that tip either but it sure would put alot of icing out and in a more consistent amount than I could get with a spatula...appreciate that,amberlicious!

This is a filling that I've only used on a butter pecan cake tht wasn't decorated....just a small get-together cake. It's enought to go between the layers of 2 9in rounds that have been torted, and then pour remaining over the top. It didn't seep out between layers then, let's hope it doesn't do that tonight when I get to filling/stacking & decorating!!


Caramel Filling - Yield: about 2 1/2 cups

3 cups sugar, divided
3/4 cup milk
1 egg, beaten
pinch of salt
1 tsp. vanilla
1/2 cup butter or margarine, cut up
(I use butter - yields richer flavor than marg.)

Pour 1/2 cup sugar in a heavy saucepan over medium heat. Cook, stirring constantly, until sugar melts and syrup is a light golden brown. (Be sure not to overcook - the darker it gets the closer it gets to tasting bitter when it's done)


Combine remaining 2 1/2 cups sugar, milk, egg, salt & vanilla in a bowl, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. The mixture will tend to lump but will become smooth with further cooking.

Cook over medium heat, stirring frequently, until a candy thermometer registers 230 (15 to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency, and spread between layers.

If using on an un-iced/un-decorated cake, pour remaining over the top.
Otherwise, store remaining amount in a tightly covered container in fridge for about a week. Warm slightly in microwave and stir before using again. Great for dipping apples/fruit, pretzles, etc. in for a quick snack or dessert.

Enjoy!

BTW - sorry it took me so long to post this reply...site wasn't letting me post for a while...some kind of parsing error or something kept popping up!

Jennifer