I was just wondering if anyone knew if I could make caramel drip down a cake like you can do chocolate? And if it's possible what kind of caramel do you use? Any advice is appreciated! TIA
I was lurking here hoping someone would give you a perfect recipe. I did find something close on
http://www.onceuponaplate1.com/2008/09/salted-caramel-apple-cake-with-toasted.html. This site recommends blending Kraft carmels and cream in a microwave.
I make it from scratch. The higher the temp, the thicker it becomes. This makes you able to manipulate the outcome. My recipe is in a cookbook and is copyrighted, but any good recipe can be adjusted.
The new recipe I use is in Sugarbaby, by Gesine Bullock-Prado. This is a great book and she brings so many new perspectives to classic recipes.
My caramel recipe is pretty popular on here... 
http://cakecentral.com/recipes/6851/thick-caramel-sauce-or-filling
Jodie
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