No one likes a caramel drizzle cake with the drip down all way to the cake board, making caramel puddle. Today I share with you two recipes to create the perfect caramel drizzle. The first recipe is from scratch and the second one is a bit of a cheat but gives great results. For both recipes, you will achieve better results if the cake is at least 4″ (10 cm) tall and has been cooled down for about 15-20 minutes in the refrigerator. You can use a squeeze bottle to make the drizzle on the side of the cake. Once the drizzle is done on the side, you can pour caramel on the top of the cake and spread with a spoon.
Caramel Drizzle Recipe #1. From scratch
1/4 cup cream (60 g)
1/2 cup salted butter (120g)
2/3 cup brown sugar (120g)
Boil the cream in a small pot on high heat. Keep aside.
Melt butter and brown sugar in a second small pot on medium heat. Whisk constantly until big bubbles form.
Cook for about a minute while whisking. The mixture will bubble.
Remove from heat and pour the cream while whisking.
Let cool down to reach a thicker consistency. Test the caramel at the back of a cool cake. If the drip goes all the way to the cake board, let the caramel cool longer before making the drip.
This recipe gives a salted caramel. You can add more salt to taste or you can use unsalted butter for a plain caramel drizzle.
You can use a spoon to create the drizzle on the side of the cake.
Below is a cake created using this recipe and making the drizzle with a spoon. The drizzle is thinner and lighter colour.
Caramel Drizzle Recipe #2. With Jersey caramels
30 ml cream (30 g)
15 Jersey caramels (225g)
Below is a cake created using this recipe and a spoon. The drizzle is thicker and darker colour.
You can add salt to create a salted caramel drizzle.
If you use a spoon to create the drizzle, the drips will be very large and you might have to use more cream to be able to make the caramel drip properly.
Below is a cake created using this recipe and making the drip with a squeeze bottle.