We have been discussing flavours for our wedding cake, and for a certain someone's birthday, they decided to try out Chocolate and Salted caramel to see what that was like. Absolutely terrible as you could probably imagine...!
I used a recipe from Peggy Porschen's Boutique Baking book and combined it with my own chocolate buttercream and Nigella Lawson's Salted Caramel Sauce. My fiancee and I both love Caramel Waffles (traditionally called 'Stroopwafel' which are popular in the Netherlands and were first made in the city of Gouda) so I decided to use these as decoration. Unfortunately ours weren't from Gouda but they do a perfectly passable version in M&S!
After baking three 6" vanilla sponges, I levelled the tops and then began the assembly. I spread a layer of the buttercream on each layer and made a dip in the middle to drizzle in a pool of the caramel sauce.
Once the cake was layered I then gave it a naked buttercream coat and piped rosettes around the top, before filling the middle with more of the caramel sauce. I then used a spoon to drizzle the caramel down the sides and cut up a waffle to use as decoration on top.
Once eaten my verdict was that it was a little sweet for me, however everyone else loved it!
The recipe I used said to make a sugar syrup using water and brandy to drizzle over the sponges when they came out of the oven, and I think it may have been this that tipped it over the edge of too sweet for me. When I try it again I would like to try a dark chocolate sponge and buttercream and hope that the richness of this would compliment the salt in the caramel and take it from sugary to simply rich and indulgent, perfect for a wedding cake!
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