Sunday Bake | Chocolate and Salted Caramel Rosette Cake
2 Feb 2014
Chocolate and Salted Caramel? HELLO. Not gonna lie, I enjoyed making this cake farr too much purely as licking the bowl was an even bigger delight than usual. I made this for my best friend Amy's 23rd Birthday and I have to say, vainly I'm pretty damn proud of it! I love how pretty rosette cakes look but had always thought they'd be really tricky to make. I was so wrong though! As long as you get the right consistency of buttercream, piping the rosettes couldn't be simpler. I definitely want to make it again to get my rosettes even tidier!
To make the cake I didn't follow one recipe, I took a few different ideas and jumbled them all together. Essentially though, you can use any Chocolate cake recipe you like! I used my favourite Hummingbird Bakery muffin recipe and doubled the quantity to make a layer cake. For the Chocolate frosting I used a Hummingbird Bakery recipe again, but any recipe will do so long as it makes thick pipable (is that a word??) frosting.
The Salted Caramel Frosting however I borrowed from Sallys Baking Addiction. Her recipe makes the tastiest, thickest frosting ever. Its total foodgasm worthy. I urge you to make it now!! I used Molasses instead of Dark Brown Sugar which I think gave a slightly richer, deeper taste and I only let my caramel bubble for 2 minutes instead of 3. But its all personal preference really.
One tip I would say is, use the salted caramel frosting quickly once its cooled as I left mine a little too long and it became slightly hard to work with when I was piping. If this does happen, boil the kettle and pour the water into a bowl, then place your filled piping bag in the water for a few seconds to soften the frosting.
So to assemble! Sandwich your two chocolate cakes together with some of the salted caramel frosting and place in the fridge for 5 minutes to set. Then using a small amount of the chocolate frosting crumb coat the cake to make it easier to pipe the rosettes onto. Place in the fridge again for 10-15 minutes to firm up. Finally, if you have a duo-colour icing bag simply place each frosting in the bag and pipe away. If like me you don't, then its easy to DIY it. Just take a normal piping bag fitted with a star tip, and spread the chocolate frosting inside one half of the bag, turn it over and place the salted caramel frosting inside the other half. Then when you apply pressure to pipe, both frostings will join together and pipe as one. Its tricky to see the difference in colour in my frostings as the molasses made my caramel quite dark. If you used dark brown sugar as stated in the recipe however you should see more of a contrast.
To pipe the rosettes, start from the middle and pipe outwards in a circular motion. Depending on the size of your cake you could do two rows of smaller rosettes around the edge, but I decided to stick to one large rosette. The beauty of it is that they can look quite mismatched and still look really pretty. I touched up any spaces between the rosettes with curved lines.
I hope this has given you inspiration for the next celebration cake you make, or at least made you want to try the salted caramel frosting! Let me know if you do attempt the cake! :)