I talk about that more here: https://livforcake.com/swiss-meringue-buttercream-recipe/ . Hi Viviana! I’m considering making this recipe but I am a beginner baker in that while I have used many boxed mixes, I only recently began baking cakes from scratch. Wow; another beautiful, mouth watering cake! Should the caramel in a cake recipy and for the buttercream be room temperature?
Hope to hear back soon…, Hi Tammie! It looks a lot bigger!
Or will it rise higher than that? Any idea if i further reduce the sugar by half, will my SMBC still holds its shape? It was a nice cake. OMG it is so delicious! The mixture will bubble up (a lot) and boil. Thank you!! Really, it just takes some practice to know what the right consistency is. Once it starts to turn color it can burn very quickly. Take it out 2-3 hours before serving so it can come to room temp.
https://livforcake.com/ermine-frosting/ Hi Viviana! Thank you! Your email address will not be published. So happy you liked it Thanks for the feedback! It’s outrageously rich— and doesn’t require the use of a candy thermometer.
Smooth with an, Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down. In the fridge it will last 2-3 days, any longer and it will start to dry out. Trim cake layers slightly. I have a set of 6″ by 0.75″ high pans which I used to make a rainbow layered cake for my daughter’s first birthday, would these be big enough height wise to make this cake? I baked it in 2×8” tins but didn’t change baking time so it was probably slightly overcooked. Thank you for the amazing feedback!
Hi Gigi! Not only the perfectly smooth cake combed sides, but the caramel drip that was just the right consistency to not drip all the way down and create a hot mess. Plenty of frosting for a 2-layer cake and some piping, which I appreciate. Hi Mary! * The caramel can be made the day before and left in the fridge overnight. I didn’t find it to taste buttery myself, but there is a LOT of butter in it. I’m worried they will overflow but I also don’t want to do it if it will not work. If you’re a fan of caramel (and who isn’t??) I think the metric conversion of caramel is wrong. All Rights Reserved. Just store it in the fridge.
For the caramel, it is critical that your cream and butter be at room temperature. In a large bowl, whisk together flour, baking soda, and salt. Prepare the Cake Layers: Preheat oven to 350°F. Hi Chantal! I used two 8 inch cake pans and they worked well, I just reduced the cooking times a bit.
Any tips on storage ?
this link is to an external site that may or may not meet accessibility guidelines. It’s a different consistency than a ganache drip, and doesn’t set as quickly once it hits the cold cake. I used a GF flour and it came out great. This was my first time making a swiss meringue buttercream, and so many people raved about it I think it will be my new go-to. Hi Marissa! . Spoiler: it’s actually really easy! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall. BUT, I want you to know that, I knowwww, the “accident”, with the first batch of caramel, was no accident! I was going to make this cake and I’m really looking forward to it, but I was wondering if I could substitute milk for the heavy cream in the caramel recipe without it altering the cake or frosting? I am a new baker.
all-purpose flour, plus more for flouring pan, Wine And Spirit Tags Are Perfect For Holidays, Starbucks Color-Changing Holiday Cups Are Here, 23 Healthier Ways To Eat Pumpkin This Fall. Hey! Can we use vegetable oil instead of the butter? Let me know how it turns out! I should add that I’m very visually impaired so watching the pot is not a good way to judge things. Good advise.
My only issue was the buttercream was very light and fluffy, not very stable. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Thank you for the great recipe! Cool completely, about 1 hour. . Well, the end result was a bit of a mess. Next time, I will add more caramel.
Caramel is a tad on the butterscotch tasting side, but nothing wrong with that. So happy to hear you loved this one. Preheat oven to 350F. You’d need pans that are at least 2″ (about 5cm) tall or the batter will overflow. https://livforcake.com/caramel-sauce-recipe/, Hi! I found that to take a while. There is a metric converter below the list of ingredients to get the weights of everything. Don’t take your eyes off the sugar. Converting pan sizes is always tricky. Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. Hi Olivia! A caramel drip is notoriously difficult to work with. I am leaving early Friday morning for a 7 hour drive At least 4-5x the volume. Your guests will love this cake during the holidays, but you might get requests for it year-round. Be sure your cake is very cold and your caramel very thick before you do the drip. Hi Jamy! I used dark brown sugar in my Swiss meringue buttercream because I wanted more of a caramel color to it. I have just made and decorated this cake for tomorrow (I haven’t put the drip on yet) if I was to do this now and put in the fridge will the caramel start to go runny and ruin my cake for tomorrow?
How many of those pans do you have? In the notes you say to X1.5 for 3 8 inch cake layers. I was wondering if sour cream can be used in this cake recipe to make the flavour more rich? Thankyou. Information is not currently available for this nutrient. I wish I’d kept it on a little longer but it’s still delicious. How much cups of batter does the cake make as I only have 8-inch pans and I want to make this cake tomorrow?? Be sure to review this post for tips in advance: https://livforcake.com/swiss-meringue-buttercream-recipe/. Cook until desired color of caramel is reached (amber) and immediately remove from heat. Hi Olivia (love your name. This caramel sauce is seriously SO good and so versatile. You can definitely add more caramel between the layers though and try adding a bit more to the buttercream as well. Pour batter into 3 greased (with vegetable shortening) and floured 8-inch round cake pans. Hi Melanie!
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