How to make caramel pound cake and icing filling?

Violet Swift asked a question: How to make caramel pound cake and icing filling?
Asked By: Violet Swift
Date created: Mon, May 3, 2021 1:59 AM

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🔎 How to make caramel pound cake and icing?

Directions Step 1 Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add... Step 2 Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with... Step 3 Bake at 325° for 1 hour and 20 ...

🔎 How to make caramel pound cake and icing mix?

You start by melting the butter, brown sugar and cream in a saucepan until the butter is melted. Bring the mixture to a boil, stirring constantly, then remove the pan from the heat once it has hit a rolling boil. Whisk in the powdered sugar. You can also sift your powdered sugar ahead of time to prevent lumps in your icing.

🔎 How to make caramel pound cake and icing recipe?

Make the Caramel Frosting: Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat 1 1/4 cups sugar, 1/2 cup butter, and 1/2 cup milk in a 3-qt. saucepan to boiling over medium-high heat.

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Caramel Cake Filling. Caramel Tart Filling, Caramel Desserts, Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat. Pro tip - we want a smooth creamy texture that coats the back of a spoon. Set aside to cool slightly before you pour into a mason jar or fill a tart.

This cake combines the two quintessential Southern cakes—pound cake and caramel cake—into one. The result is a surefire crowd-pleaser. It has all the height and visual appeal of a layer cake (not to mention, a stellar cake-to-frosting ratio), but guests will be surprised to discover that there's actually a moist, succulent pound cake tucked beneath the ribbons of caramel icing.

In a separate bowl, whisk together the dry ingredients – the flour, baking powder, salt and baking soda. To mix the batter, add 1/3 of the dry ingredients to the creamed sugar and butter. Beat just until combined, then mix in half of the buttermilk.

Step 3. Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan. Step 4. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.

Step 2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan. Step 3.

To assemble the cake, level the tops with a serrated knife. Spread 1 cup of frosting on top of one layer of the cake, then top with the remaining layer. Frost the sides and top of the cake. Drizzle with the caramel ice cream topping as desired, and serve.

While the cake is baking and cooling, prepare the icing: In a nonstick saucepan, add butter, evaporated milk, and sugar and cook over medium heat until everything has fully melted. Reduce heat to “Low,” stirring often for the next 1.5-2 hours, ensuring it doesn’t burn and it thickened and darkened to a golden brown color.

This recipe makes about 3 cups, enough caramel icing for a 2- or 3-layer cake. If that’s too much for you, you can also halve the recipe. That will make enough to top one round 9″ cake. As the icing cools, it will start to set. If you want a thin glaze on your cake, drizzle the hot icing over your cake right away.

This was so easy to make! I used it as a filling in a layer cake. When mixing in the powdered sugar, I put it on the burner that was still hot when it seemed like it would stiffen up before I had the chance to incorporate all the powdered sugar. It is a hard frosting- not a creamy one. If you want creamy, try another recipe!

Tips To Make Caramel Frosting. Soften your butter before making the icing, it will combine much easier. Soften your butter by removing it from the fridge 30 minutes to an hour before you want to use it. You can also gently heat it on low in the microwave, but be sure to remove the foil and take care not to fully melt it.

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