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In this cake decorating tutorial I share my recipe and step by step instructions to bake, assemble and decorate a caramel apple cake with a homemade caramel drip. For the recipe for this cake (with measurements in grams, ounces and cups) click here: http://www.britishgirlbakes.com/recipes/caramel-apple-cake/ and for my 4 Minute Buttercream Frosting tutorial and recipe click here: https://youtu.be/MFKfXbnU1Lw For my online course on The Basics Of Cake click here: https://britishgirlbakes.teachable.com
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Hi! I'm Emily of British Girl Bakes and I'm going to show you how to make a
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delicious caramel apple cake with cinnamon swirled cake layers filled with caramel buttercream, cinnamon apples and drizzled caramel. I like to frost the
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cake with semi-naked caramel buttercream and a caramel drip but of course you can
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decorate the cake however you like. First we're going to prepare a cinnamon swirl
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to add to vanilla cake batter. Put two tablespoons of butter, a third of a cup
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of brown sugar and half a teaspoon of cinnamon in a bowl in the microwave for
0:33
30 seconds and stir it to make a thin paste. I've put the link to the recipe
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below this video and that has all of the measurements in grams and ounces as well
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Prepare your favourite vanilla cake batter and I've put the recipe for mine
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in the description below this video and divide the batter into cake pans. I'm
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using a scale to weigh the batter to make sure my levels are the same height and I'm using my recipe for a six inch cake which makes enough for two layers
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of about two inches high each, which I then divide in half horizontally to make
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four layers and with the layers of filling in between this makes a nice
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tall cake. Spoon the cinnamon mixture onto the top of the batter, dividing it
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between the pans and use the end of your spoon to swirl the mixture into the batter
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Bake the cakes as normal and meanwhile prepare your fillings and frosting. Peel
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two small apples or one large apple and chop them into small cubes
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Now cook them over a medium-low heat with two tablespoons of brown sugar, two
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tablespoons of butter and half a teaspoon of cinnamon. Stir them until the
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butter melts and the apples are coated in a brown syrup like this and now
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reduce the heat to low and simmer gently for about 15 minutes, stirring a few
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times. To make caramel, put one cup of sugar and a third of a cup of water into
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a saucepan and heat over medium without stirring. The mixture will bubble for a
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while, maybe 10 minutes and meanwhile you can measure out half a cup of cream and
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two tablespoons of butter. Put the cream in the microwave for 30 seconds and put
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on an oven glove on the hand you stir with in preparation for the next step
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When the bubbling mixture turns a nice golden colour, the colour of honey, turn
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the heat off and pour the cream into the saucepan slowly, stirring to mix
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everything together. I find that if you use slightly warmed cream it doesn't
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splatter as much and the caramel is less likely to seize and that's why you
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warmed it in the microwave earlier. Add the butter and stir until it melts. Let the caramel cool and it will thicken
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as it cools. When it's cool, set aside about half of the caramel to use for the
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filling and drip and I like to use a condiment bottle for this, and save the
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other half for the frosting. I'll troubleshoot what to do if your caramel
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is too thick or thin at the end of this tutorial. If you're enjoying this
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tutorial please click the thumbs up button! Make a batch of my 4-minute
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buttercream, which is enough to fill, frost and decorate an 8-inch cake so
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you'll have some leftover if you're making a 6-inch cake. Leave out the milk
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or cream at the end of the recipe. Add some of the remaining caramel to the
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buttercream, pouring in a few tablespoons at a time until the consistency is
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easily spreadable. Now it's time to assemble your cake! Level and divide your
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layers if you're going to do that and I covered those steps in lots of detail in
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my online course on the basics of cake and I've put the link for more
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information in the top of the screen and in the description below this video
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Attach your first layer of cake to your cake board with a dollop of buttercream
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and then spread a layer of buttercream onto it, topping it with the cooked
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apples and drizzling it with the caramel in your condiment bottle. If you don't
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have a bottle you can just spoon it on top instead. Continue with the rest of
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your cake layers, spreading your caramel buttercream onto each layer and then
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adding the apples and caramel. Chill the cake for about 30 minutes in the fridge
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so the dollop of frosting on the cake board sets and secures the cake and so
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that the cake layers get less crumbly. Then apply a crumb coat to give the cake
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a semi-naked look and I covered this step in detail in my online courses on
4:33
10 frosting techniques, 10 cake decorating techniques and the basics of cake and you can click the link in the screen to find out more and I've put the
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link in the description below this video. If you're going to do a caramel drip
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chill the cake again for another 30 minutes so that the frosting sets and
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gets nice and firm and then use your condiment bottle of caramel to apply a
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drip to the cake. I'll show you how to do this with a spoon instead in a moment
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With a bottle, start by running the bottle around the sides of the cake and
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move your wrist outwards wherever you want to drip. Now I'm going to talk about
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the consistency of your caramel. You can see that the drips are running quite far
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down this cake and they're semi-transparent instead of a nice thick golden colour. It will still taste amazing and if this happens and you
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don't mind that it's not completely opaque, you can continue the drip around the sides and then pour caramel onto the top of the cake and spread it over the
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whole surface using an offset spatula. The thickness of your caramel will
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depend on two things. How long you cook the sugar and water and how much cream
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you add. For this drip I added a bit more cream than in my recipe so it's quite
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runny but if you follow the recipe exactly you'll get a nice thick and
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darker coloured drip. If your drip is too runny because of undercooking or too
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much cream and you want it to be thicker, you can put the caramel back in
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a saucepan over low heat for five minutes, stirring it constantly, and it
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will bubble and thicken. You can do this at any point after making the caramel
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even after leaving it in the fridge for a few days. I should mention that
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although the colour will become more opaque, it won't get darker because
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you've already added the cream so you've stopped the caramelization of the sugar
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Let the caramel cool again and then check the consistency. You want it to be
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a nice thick consistency but still runny enough to drip down the sides of the
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cake so if it's too thick, like this one, and this definitely isn't pourable or
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drippable, you can add some cream and stir it to thin it out. The cream can be
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straight out of the fridge, you don't have to heat it. Add it just a few drops
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at a time, stirring to incorporate it, and stop when the caramel is thin enough so
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that it doesn't leave a trail for more than a second or two when you pour it into a bowl. To apply the caramel drip with a spoon, just spoon the caramel onto
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the outer edge of the top of the cake and gently nudge it over the sides wherever you want to drip. If you drip any caramel where you don't want it
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since your cake is chilled, you can just wipe it off with your offset spatula and
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it won't damage the frosting on the cake. For the top of the cake, spoon the
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caramel into the middle and spread it around with the back of your spoon or you can use an offset spatula
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Optionally you can pipe some swirls of buttercream on top to give the cake some
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height. Put the cake back in the fridge until two to four hours before you serve
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it. Enjoy! Subscribe to my channel to see a new cake decorating tutorial every week
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