This is a very moist, yummy, on-trend cake flavour that has delighted everyone who has tried it! Suitable for afternoon tea, naked cakes but also firm enough to ice with sugarpaste and use as a tiered cake. Scaled for different sized tins from a 4 inch (10cm) to a 15 inch (38cm) with baking times. Clear step by step instructions from lining the tin to putting it in the oven. We have included plenty of top tips, storage and keeping times. We have also included recipes for salted caramel sauce and salted caramel buttercream.
My first try at the salted caramel cake and the unanimous verdict is that it's delicious! I'm definitely making it again - thank you
— Margaret, 5th February 2018
This cake was a hit with a salted caramel loving customer; easy to make.. I found the caramel sauce very difficult to get right, my timings didn't match and there were 3 failed attempts before I got it right. Cake School: “I am delighted the cake was a success and that you have now ‘cracked’ the sauce. All sugar work is tricky and timings are a guide. Using a very heavy-based saucepan helps conduct the heat more evenly - and keep the heat low. Make sure it gets to the “crack” stage – 172C, but you can vary the depth of colour/intensity of flavour by choosing how long to cook it after that.”
— Fiona Dalzell, 2nd February 2018
Salted Caramel, Vanilla Madeira and Luxury Chocolate Madeira recipes, all fantastic. They are my go to recipes now!
— Karen , 2nd August 2018