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Caramel Filling Help

post #1 of 17
Thread Starter 
Hey everyone, I've been playing around with various caramel fillings for my cupcakes and finally found a decent thickness that I like (it is pretty solid but not completely hard) but no matter how thick it is, it seems like after a few hours it has soaked into the cupcake. Any ideas how to prevent this?
post #2 of 17
Can you give us the recipe you are using, and maybe that would help us help you.
post #3 of 17
Why not make a caramel flavored buttercream instead of just using a thick caramel sauce?
post #4 of 17
Thread Starter 
I'm using the thick caramel filling from this site: http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling

I've used a caramel buttercream in the past but the person I'm making them for has asked for a Rolo type cupcake which I don't think would be properly replicated by a buttercream-esque type filling. I was thinking I need some type of dam but don't really know what or how to execute.
post #5 of 17
How about putting a rolo into the cupcake before you bake it?
post #6 of 17
I use the Nestle dulce de leche for cake fillings. It's thick and shouldn't become watery, but you should still be able to fill your cupcake with it.
post #7 of 17
Quote:
Originally Posted by SawLil

How about putting a rolo into the cupcake before you bake it?



ooooo...good idea! Yum!

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post #8 of 17
Ashley5260, that is the recipe i use. I really love it. I use it in smbc and also just straight on my layers. Everyone loves it so far. Good luck with yours also. I cook it a little longer that normal. I want to use it on my turtles candy this Christmas. Yum!!!
post #9 of 17
Thread Starter 
I did try baking a rolo in the cupcake first, it sank to the bottom and basically dissipated.
post #10 of 17
I like the Nestle Dulce de Leche too. I can't imagine it would soak into the cupcake.
post #11 of 17
Macsmom has a "bakeable" carmel filling in collection of recipies.

https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs&pli=1
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post #12 of 17
sorry if this was already mentioned, didn't read through all the replies. You could also try digging out the center of the cupcakes(just a small dip), fill it with your caramel, and then put a yummy buttercream on top with finely chopped rolo pieces. Acutally, that sounds really yummy, i think I may make these icon_smile.gif
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post #13 of 17
Oh and to keep it from soaking in, maybe put a thin piece of fondant down in the hole to hold it? Or use a small spatula and cover the bottom and sides of the hole with buttercream? Just a few ideas, my brain finally turned on
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post #14 of 17
Well I just now did a turtle filling for a cake for tomorrow and I think it will hold up pretty well. I used those caramel bits that Kraft makes...not the squares..they're little rounds...and they're not real gummy and chewy so all I did was melt them with a little cream. I already had put on a layer of whipped ganache and then I poured the cooled caramel mixture on top of that. I topped the caramel with chopped pecans and then put a coat of more ganache on top of that.

Oh, and I put a thick dam of choc buttercream so the caramel wouldn't ooze out.

It's like the caramel is suspended in its own little space hopefully and won't melt into the cake.

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post #15 of 17
You could line the hole with melted chocolate using a spatula, let it set a few minutes and then fill with caramel. Or the Rolo idea is brilliant too.
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