Airy, smooth buttercream is contrasted with crisp brandy snaps – with a lace-like design – and crunchy popcorn. This cake sets the scene for an unforgettably bold party! 

Caramel crunch cake recipe 

Serves 14-16

Ingredients

3 boxes (500g each)
Ina Paarman chocolate cake mix (+ ingredients listed on the box) 
2 cans (385g each) caramel treat, lightly whisked  

For the swiss buttercream 

7 egg whites
2 cups (440g) caster sugar 
375g butter, at room temperature 
1 tsp caramel essence or vanilla essence 
Gold/pale yellow food colouring  

For decorating 

½ tub (50g) Cape gooseberries
Edible gold shimmer or edible gold glitter
Brandy snaps
Handful caramel popcorn 
Edible flowers or petals  

Method

1. Prepare cake batter according to packet instructions, baking in a 23x33cm lined sheet tray. Divide three premixes between two trays and bake 15 minutes longer than the packet instructions. Cool completely in trays. 
2. For the Swiss buttercream, place egg whites and sugar in a metal or glass bowl, whisking to combine. Place over a pot of simmering water (creating a water bath) and heat mixture for 3-4 minutes while continuously whisking, checking that the bowl is never too hot to touch with your hand at the base. 
3. Remove from heat and using a stand mixer, whisk egg mixture for about 10 minutes until shiny and thickened. (This will take about 15 minutes with a hand-held electrical mixer.) 
4. Switch to a paddle attachment and add butter in 4-5 batches, whisking for 1-2 minutes until incorporated, adding in essence at the end. 
5. Add food colouring to your liking – we created 3 different shades. Place in piping bags and set aside. 
6. Slice each cake in half to create two tiers each. 
7. Whisk caramel treat until smooth and spread onto 3 of the cakes. Stack cakes on top of each other on the serving plate or board, creating a 4-tier cake. 
8. Coat cake in a thin layer of icing (crumb coating) and chill until icing is firm, about 30 minutes. 
9. Coat again with a thick layer of icing all over. Smooth out the edges using an off-set spatula or a ruler. Chill in the fridge to set. 
10. Darken the remaining buttercream with additional food colouring (this contrast in colour will make the piping stand out.) Spoon into two piping bags each with a different size or shape nozzle. Pipe random squiggles all over cake.
11. Place gooseberries and a dusting of edible glitter or shimmer in a bowl and shake to coat. 
12. Decorate cake with gooseberries, caramel popcorn, brandy snaps and edible flowers.

By: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: How to make caramel

The post Caramel crunch cake recipe  appeared first on MyKitchen.

It’s World Baking Day on the 17th of May, and we’re testing the quintessential baking recipe. Get ready for our best-ever chocolate cakes! 

Better batter 

There are various methods to create the best batter imaginable. To narrow it down, we focused on simple techniques that also deliver on flavour and texture. 

1. Creaming method 

This method involves beating together fat (butter or margarine) and sugar until the mixture turns a pale-yellow colour, thickens and increases in volume. In recipe books, the result of this process is usually referred to as “light and fluffy”. By creaming the sugar and butter together, you create air bubbles in the mixture. Once you add a leavening agent, like baking powder and bicarb, those bubbles expand and result in a light and airy crumb (texture).  

You could use margarine or butter to do this (of course we choose butter!) and any variety of sugar; white, light brown or dark brown. The first step is to whisk softened, not melted, butter until smooth, before adding sugar. 

To do this, use a stand mixer fitted with a paddle attachment or a hand held mixer fitted with a whisk attachment. Alternatively, cream by hand using a wooden spoon, but know this method does take longer and requires quite a bit of manpower. Ultimately, the power of a stand mixer delivers the best result. Then add in your liquids, and finally fold in dry ingredients before baking. 

2. Whisk & fold method 

This involves whisking together the wet ingredients (eggs, vanilla, liquid fat – such as oil, melted margarine or butter – and dairy or water). Then, dry ingredients such as flour, sugar, raising agents and cocoa are carefully folded into the wet ingredients. When using this method, it is imperative not to overmix as it will result in a tough, dense cake.  

If using a stand-mixer or hand- mixer, make sure to only use it for whisking the wet ingredients. When folding the wet mixture into the dry ingredients, doing this by hand with a large metal spoon will prevent over-mixing. It is key to sift the dry ingredients first as this will help to eliminate any lumps or clumps, plus it aerates your ingredients. 

Level Up 

Take your chocolate cake up a notch! Top your cakes with our favourite icings and decorations to make an eye-catching sweet treat that hits the spot! 

White or milk chocolate ganache 

Makes 1 cup 

Melt 4 slabs (80g each) chopped white or milk chocolate and ½ cup (125ml) cream in a heatproof bowl over a double boiler. Stir occasionally until well combined and mixture is smooth. (Never let the bowl get too hot to touch, as this would mean the chocolate will split.) Cool to reach desired consistency. 

Italian meringue 

Makes 2-3 cups 

Combine 1 cup (200g) white sugar and ½ cup (125ml) water in small pot. Stir to dissolve, then bring to a boil without stirring again. Brush down the sides with a pastry brush dipped in water. Cook syrup for about 8-10 minutes, there should be no change in colour. Whisk 4 large egg whites and ½ tsp (2.5ml) cream of tartar in a stand-mixer until soft peak stage. Slowly drizzle in hot syrup, while whisking egg whites at a high speed until stiff peaks have formed and meringue is thick and glossy. Using a palette knife or back of a spoon, add dollops of meringue to your cake and torch using a kitchen blowtorch, if you like. 

Butterscotch sauce 

Makes 1 cup 

Place 1 cup (200g) white sugar into a clean, dry pot over medium heat and allow to melt. Swirl the pot to make sure all the sugar is dissolved. Once sugar has turned an amber golden colour, add ⅖ cup (100g) butter and whisk to combine. Remove from the heat and stir through ¼ cup (60ml) cream and whisk vigorously until smooth and lump-free. Pour over cake as desired. 

Brandy snaps 

Makes 6-8 large discs 

Preheat oven to 160°C and line a tray with baking paper or a silicone baking mat. Place ½ cup (125g each) butter, brown sugar and golden syrup into a pot. Bring to a boil while stirring continuously until all sugar has dissolved. Set aside to cool slightly. Sift 1 cup (150g) cake flour and 1 tsp (5ml) ground ginger into the butter mixture and add 1 tsp (5ml) brandy and 2 tsp (10ml) lemon juice. Mix until combined. Pour tablespoons of the mixture onto the baking tray and spread out with the back of a spoon. Bake for 8-10 minutes or until bubbly and golden. Remove from oven and cool completely. Store in an airtight container lined with baking paper, in a cool place for 1-2 days. Add as decoration just before serving, to avoid losing its crunch. 

Recipe & styling: Chad January
Photography: Zhann Solomons

The post Tips to make the best-ever chocolate cake appeared first on MyKitchen.