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window.ATGalleries[53581] = {“id”:53581,”type”:”Slideshow”,”images”:[{“image_id”:”501654f14d257a04d9fbdb33ca190e1b1b3ee5bf”,”caption”:”\u003cb\u003eHeat the oven and prepare the cake pans:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9-inch) round cake pans with butter or cooking spray. Sprinkle a little flour into each pan, tilt and shake to distribute evenly, then tap out the excess over the sink. You can also line the bottom of each pan with parchment paper for extra insurance, if you’d like.”,”image”:{“id”:”501654f14d257a04d9fbdb33ca190e1b1b3ee5bf”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:04.771-05:00″,”updated_at”:”2017-01-30T11:57:04.771-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35183.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9b244f226e17f167a4ba1f97024c9d20065a79d4″,”caption”:”\u003cb\u003eCream the butter and sugars: \u003c/b\u003ePlace the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, about 3 minutes. “,”image”:{“id”:”9b244f226e17f167a4ba1f97024c9d20065a79d4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.091-05:00″,”updated_at”:”2017-01-30T11:57:05.091-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35169.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”fb7d608183386ef7fe51617b758e8e97e16b5290″,”caption”:”\u003cb\u003eAdd the eggs: \u003c/b\u003eAdd the eggs and beat until fully incorporated and the mixture looks creamy and very pale yellow.”,”image”:{“id”:”fb7d608183386ef7fe51617b758e8e97e16b5290″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:38.216-05:00″,”updated_at”:”2017-01-30T11:57:38.216-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35170.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”2cd2cea0749b019d57ae6a0cbf35ede685b6b524″,”caption”:”\u003cb\u003eAdd the dry ingredients, followed by the milk and vanilla:\u003c/b\u003e Beat in the flour, baking powder, and salt on low speed. Add the milk and vanilla and beat on low speed for 30 seconds. Increase the speed to high and beat for 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.”,”image”:{“id”:”2cd2cea0749b019d57ae6a0cbf35ede685b6b524″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:04.660-05:00″,”updated_at”:”2017-01-30T11:57:04.660-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35174.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”f426360c617bb8d9af967c2aaae45dc80fd89c1f”,”caption”:”\u003cb\u003eBake the cakes:\u003c/b\u003e Divide the batter between the prepared pans. Bake until the tops spring back slightly when pressed and the cake pulls away from the sides of the pan, 25 to 30 minutes.”,”image”:{“id”:”f426360c617bb8d9af967c2aaae45dc80fd89c1f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:04.977-05:00″,”updated_at”:”2017-01-30T11:57:04.977-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35198.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e76dbc5fd499f54a3754e6cc603f25b2819a3a2d”,”caption”:”\u003cb\u003eCool the cakes: \u003c/b\u003eLet the pans cool on wire racks for at least 15 minutes. Flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn’t feel like it’s falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they’ve cooled a little and the sides of the cake have shrunk back from the pan. Cool completely before frosting, about 1 hour. Meanwhile, make the frosting.”,”image”:{“id”:”e76dbc5fd499f54a3754e6cc603f25b2819a3a2d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.564-05:00″,”updated_at”:”2017-01-30T11:57:05.564-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35218 1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”52ca1eb57b1583e5986069acf1257ab05cdfa74a”,”caption”:”\u003cb\u003eCook the dry caramel for the frosting: \u003c/b\u003ePlace 1/3 cup of the sugar in a wide, deep, heavy-bottomed pot or preferably an enameled Dutch oven. Cook over medium-high heat, stirring constantly, until the sugar turns to a golden brown liquid. The sugar will clump at first, but continue to stir and it will eventually melt and begin to brown. Remove from the heat.”,”image”:{“id”:”52ca1eb57b1583e5986069acf1257ab05cdfa74a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.020-05:00″,”updated_at”:”2017-01-30T11:57:05.020-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35200.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”61e392ad545eedda043dd5e045d192c0f1f4d0f5″,”caption”:”\u003cb\u003eAdd the remaining sugar, flour, and cream:\u003c/b\u003e Add the remaining 2 1/2 cups sugar, flour, and cream. Whisk until smooth.\r\n \r\n “,”image”:{“id”:”61e392ad545eedda043dd5e045d192c0f1f4d0f5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.114-05:00″,”updated_at”:”2017-01-30T11:57:05.114-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35208.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”38236a8475642a1a3ead57674e6794efb8ec3882″,”caption”:”\u003cb\u003eBring to a soft ball stage:\u003c/b\u003e Return the pan to medium-high heat and clip on a candy thermometer. Cook, stirring occasionally, until the mixture reaches 238˚F on a candy thermometer, about 12 minutes. Remove from the heat.”,”image”:{“id”:”38236a8475642a1a3ead57674e6794efb8ec3882″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:58:20.272-05:00″,”updated_at”:”2017-01-30T11:58:20.272-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35214.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1e61d4b4ba01d14f51ae06079e1e3c6592e38c9f”,”caption”:”\u003cb\u003eCool the mixture: \u003c/b\u003eStir in 1 stick of the butter and vanilla. Cool, stirring occasionally, until the mixture is 110°F or cooler, about 1 hour. If you’re in a hurry, fill a clean sink halfway with cold water and ice. Set the pot in the sink and stir, being careful to avoid any water getting into the pan, until the mixture is the right temperature.”,”image”:{“id”:”1e61d4b4ba01d14f51ae06079e1e3c6592e38c9f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.417-05:00″,”updated_at”:”2017-01-30T11:57:05.417-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35212.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7d3faf9bb8ee3ad0d6e5b7787541460402855301″,”caption”:”\u003cb\u003eLevel the cakes: \u003c/b\u003eWhile the frosting mixture is cooling, level the cakes. Because this icing isn’t fluffy like traditional buttercreams which help fill and level the cake layers, you want to make sure the tops of both caramel cake layers are nice and flat. Use a long, serrated knife to remove a thin, even layer from the top of each cake to remove any hump that occurs during baking.”,”image”:{“id”:”7d3faf9bb8ee3ad0d6e5b7787541460402855301″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.450-05:00″,”updated_at”:”2017-01-30T11:57:05.450-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35276.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c67232311f4ffd80c1b36e767a5dd8045bb0ef70″,”caption”:”\u003cb\u003eBeat the cooled caramel and add the remaining butter:\u003c/b\u003e Use an electric hand mixer (or transfer to a stand mixer fitted with the whisk attachment) to beat the cooled caramel mixture in the pan on high speed for 10 minutes. The mixture should crystallize, lighten in color, and begin to thicken. Add the remaining 1 stick of butter and continue to beat on high speed until the butter is completely incorporated and the icing is a thick spreadable paste, about another 5 minutes.”,”image”:{“id”:”c67232311f4ffd80c1b36e767a5dd8045bb0ef70″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.985-05:00″,”updated_at”:”2017-01-30T11:57:05.985-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35283.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”addcb7ac5d50b549d8a3738535f7f172fd8e7738″,”caption”:”\u003cb\u003eFill and layer the cake:\u003c/b\u003e Set 1 cake layer on a cake plate. Pour 3/4 cup of the frosting onto the cake layer and use an offset spatula to spread it out to the edges of the cake. Invert the other cake layer onto the frosting and make sure the layers match up at their edges.”,”image”:{“id”:”addcb7ac5d50b549d8a3738535f7f172fd8e7738″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:05.626-05:00″,”updated_at”:”2017-01-30T11:57:05.626-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35291.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”87bca3fad24ab1eda04b2e8848765463078813bb”,”caption”:”\u003cb\u003eIce the cake: \u003c/b\u003ePour the remaining frosting on top of the cake. Use the offset spatula to spread the frosting off the top of the cake and onto the sides. Work quickly, as the frosting will begin to set as it cools. Dipping the spatula in warm water will help prevent sticking as you spread the frosting. Decorate and add sprinkles before the icing sets.”,”image”:{“id”:”87bca3fad24ab1eda04b2e8848765463078813bb”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:57:06.006-05:00″,”updated_at”:”2017-01-30T11:57:06.006-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35308.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d98cc0059d874a46222a9dead9e8f7941e0e98b0″,”caption”:”\u003cb\u003eCool and serve the cake\u003c/b\u003e: Once the cake is completely frosted, cool for at least 2 hours before slicing serving. This cake is even better the day after it is made. “,”image”:{“id”:”d98cc0059d874a46222a9dead9e8f7941e0e98b0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-30T11:58:59.879-05:00″,”updated_at”:”2017-01-30T11:58:59.879-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_CaramelCake_35320.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
My heart beats a little faster when I talk about caramel cake. The tender yellow cake, the thick, crystalline frosting that marries caramelized sugar and butter — it’s an easy cake to fall in love with.
The very best caramel cakes are anything but simple; the yellow cake must only carry the whisper of caramel flavor and be both tender and sturdy enough to support the frosting, which is the real star of the show. The frosting on a caramel cake is a true masterpiece — a thick, whipped caramel that will make you close your eyes in pleasure with every bite. If caramel is your weak spot, this recipe will teach you the way, step by caramelized step.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/21/how-to-make-caramel-cake-baking-lessons-from-the-kitchn/
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