EPIC Salted Caramel Rectangular Loaf Cake! | Recipe & How To | Cupcake Jemma

 

Finally all the secrets on how to decorate a rectangle cake And not just any rectangle cake a SALTED CARAMEL rectangle cake This moist Syrup sponge is layered with deliciously smooth Salted Caramel Buttercream and OODLES of Salted Caramel Let Sally talk you through the recipe as well as giving you all the tips for getting those straight edges and sharp corners Enjoy And let us know how you get on over on Instagram by using the hashtag cupcakejemma as well as tagging us sallydells cupcakejemma because we LOVE seeing your photos For the cake in the video 2 x 12x10 TinsThis will also work for a 4 layer 8 round For the Sponge 330g Unsalted Butter 330g Dark Brown Sugar 660g Golden Syrup or Corn Syrup 3 Large Eggs 450ml Whole Milk 660g Self Raising Flour OR 660g Plain Flour WITH 5tsp Baking Powder For a Smaller Sponge 225g Unsalted Butter 225g Dark Brown Sugar 450g Golden Syrup or Corn Syrup 2 Large Eggs 300ml Whole Milk 450g Self Raising Flour OR 450g Plain Flour WITH 4tsp Baking Powder For the Salted Caramel 125ml 1 2 Cup Water 225g 1 Cup Sugar 250ml 1 Cup Double Cream 1 tsp Vanilla Get yours at CupcakeJemma com 1 tsp SaltFor the Buttercream 400g Soft Butter 640g Icing Sugar 1 2 Batch of Salted CaramelFor less icing Just Halve the ingredients above MY INSTAGRAM cupcakejemma CAKESTAGRAM crumbsanddoilies SALLY sallydells

 

 

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