Easy whiskey cake recipe8/17/2023 ![]() To decorate the cake, no need to defrost the cake before stacking and decorating. Using the tin foil helps the cake from getting frostbite, especially if the cake won’t be decorated for a week or more. To do this, I wrap the cake in saran wrap and then cover with tin foil. If I need to decorate the cake the same day (meaning I need it to cool quickly) or in a few days (meaning I want the layers to stay fresh), I will place the cake in the freezer. Some argue that placing cakes into the fridge dries them out, but I haven’t noticed this with my cake recipes. If I am planning to decorate the cake the next day, I will place the cake layers in fridge with two layers of saran wrap on each cake layer. ![]() Once the cakes are cooled, they can either go into the refrigerator or the freezer. Once the cake layers are baked, I let them cool inside their tins for ten minutes before running a knife around the edge, and inverting onto a cooling rack. In tackling the best way to store cakes, I have utilized both the refrigerator and the freezer. ![]() When making layer cakes, there are a few different approaches, but I have found and settled on what works for me. How do I tell when the cake is properly baked? How do I store the cake if I don’t want to decorate it same day? How do I get those perfectly smooth edges? Those ruffly tops? When I first started making, and eventually selling cakes, it was a learning curve. Measuring incorrectly will yield a dense and lackluster crumb. Measuring the flour correctly will yield a crumb that is light and soft. These times are listed for a reason.ģ.) Spoon and level the flour for an accurate measurement. For example, it says to mix the butter and sugars for several minutes, this should be followed. This is what I use.Ģ.) Follow the mixing times highlighted in the instructions. Tips For Making Salted Caramel Whiskey Cakeġ.) For this recipe you need a salted caramel flavored whiskey. These can be purchased pre-cut or can be cut at home using a roll of parchment. To guarantee the cake won’t stick, follow the above tips and additionally line the bottom of the pan with a parchment round. I prefer the old-fashioned way because I don’t want my cake to stick. Personally, I don’t recommend sprays or oils when greasing cake pans. Lastly, invert the pan, swiftly tapping out any excess flour into the sink. ![]() Once properly greased, add about 2 tablespoons flour into the pan and swirl it around to coat the entire inside of the pan with flour. When greasing cake pans, take a generous amount of butter and carefully spread it evenly over the entire pan, making sure to coat any grooves or indentations in the pan. The cake is layered and topped with additional salted caramel (if desired) really bringing the caramel flavor forward and complementing the whiskey inside the cake. As with all my cakes, I strive for the softest crumb possible, but with enough bite to satisfy while eating-this cake is no different, boasting flavors such as salted caramel, vanilla and buttermilk. The whiskey I used for this cake can be found here. When I learned there was a salted caramel flavor, I couldn’t get my hands on it fast enough. I recently had the opportunity to partner with Bird Dog Whiskey and was so excited to hear about their variety of flavored whiskey. The standout of this cake is the whiskey. What Makes This Salted Caramel Whiskey Cake Special? Let’s dive in to what makes this cake special. Decorate the cake any way you like, but a semi naked look with a caramel drip is a beautiful and relatively easy presentation. It’s the kind of cake that is sure to impress any guest. This cake is sweet, salty, has lovely warmth from the salted caramel whiskey, and is covered in a tangy and delicious cream cheese icing.
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