A decadent dessert made of layers of moist and fluffy cake topped with deliciously rich and creamy buttercream frosting and salted caramel.
| Ingredients | Weight (kg or L) |
|---|---|
| CAKE | |
| Classic Universal Utility Cake Mix 15KG | 1.000kg |
| Egg | 0.200kg |
| Water | 0.350kg |
| Butter, melted | 0.100kg |
| Chocolate Chips | 0.150kg |
| SALTED CARAMEL | |
| Caster Sugar | 0.400kg |
| Butter cubed, room temperature | 0.180kg |
| Thickened Cream | 0.240kg |
| Salt | 0.010kg |
| CARAMEL BUTTERCREAM | |
| Butter (room temperature) | 0.600kg |
| Icing Sugar | 1.000kg |
| Thickened Cream | 0.100kg |
| Salted Caramel (see recipe) | 0.100kg |
102060 Classic Universal Utility Cake Mix 15kg
Combine cake mix, egg and water in a bowl.
Using a paddle, blend on slow speed for 1 minute. Scrape bowl.
Blend on high speed for 3 minutes.
Blend on medium speed for 2 minutes.
Blend through the melted butter on slow speed for 1 minute.
Deposit into a paper lined baking tin.
Bake at 175°C until baked through.
Transfer to wire rack to cool.
Heat Sugar in a heavy duty saucepan, over medium heat. Constantly stir until sugar has melted.
Add in butter, stirring to combine. Caution, caramel will splutter.
Slowly add the cream, while stirring constantly. Once combined, leave to boil for 1 minute.
Remove from heat and stir in salt.
Allow to cool before using.
Place butter into a bowl.
Using a paddle, blend on high speed, until butter is light and pale in colour.
Add the icing sugar and blend on low speed for 2 minutes.
Add cream & salted caramel, blend on high speed until the mixture is light.
Place one cake top side down onto a cake board.
Evenly spread a layer of caramel buttercream over the first cake.
Repeat with the remaining layers of cake, applying caramel buttercream between each layer.
Decorate as desired and drizzle with salted caramel.
