Sticky Caramel Cakes: Any Tips for Making the Perfect Drizzle?
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Discussion Overview
This thread centers around participants sharing their experiences and challenges with making sticky caramel cakes, particularly focusing on the caramel drizzle. Several users discuss their attempts, successes, and failures, while others share tips and alternative methods for achieving better results.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, reported that their caramel sauce thickened too much, resulting in a blob instead of a drizzle, despite following the recipe closely.
- Another participant mentioned using a squeezable caramel sauce to save time during their preview show.
- One user experienced sticking issues with the cakes and sought advice on preventing this, noting they followed the recipe exactly.
- Another participant suggested using PAM cooking spray on the individual indentations of the silicone pan to prevent sticking.
- One participant shared their method of using a spritzer and dabbing out excess oil for better results with the silicone pan.
- Several users expressed difficulty with the caramel sauce, with one suspecting a possible typo in the recipe regarding water content.
- Another participant shared a successful experience making the caramel sauce, noting the importance of cooking the sugar mixture long enough.
- One user mentioned their director opted for jarred caramel sauce for ease, reflecting a preference for convenience.
- Another participant discussed alternative uses for the silicone pan, including making pancakes and sweet potatoes, and shared their experiences with these recipes.
Areas of Agreement / Disagreement
Views differ regarding the effectiveness of the caramel sauce recipe, with some participants successfully making it while others encountered issues. There is no clear consensus on the best method for preventing sticking in the silicone pan, as various techniques are suggested.
Contextual Notes
Participants are primarily sharing personal experiences and tips related to using silicone pans and making caramel sauce, with a focus on the sticky caramel cakes recipe.
Who May Find This Useful
Consultants looking for insights on making sticky caramel cakes and troubleshooting common issues with caramel sauce and silicone pans may find this discussion beneficial.
- 1,052
The Pampered Chef ®
Sticky Caramel Mini Cakes
Recipe
3/4 cup (1 1/2 sticks) butter (do not substitute margarine)
1/2 cup toasted pecans
11/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
11/4 cups firmly packed brown sugar
2 eggs
1/2 teaspoon Double-Strength Vanilla
Sliced bananas (optional)
Homemade Caramel Sauce and Caramel Drizzle Designs (optional)
Preheat oven to 350ºF. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Small Batter Bowl, microwave butter on HIGH 11/2-2 minutes or until melted, stirring after each 30-second interval; set aside to cool slightly. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans, flour, baking powder and salt; mix well and set aside. Add brown sugar, eggs and vanilla to butter; whisk until smooth using Stainless Whisk.
Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack.
If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.
Yield: 12 cakes
Nutrients per serving: (1 cake): Calories 280, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 65 mg, Carbohydrate 35 g, Protein 3 g, Sodium 190 mg, Fiber less than 1 g
Cook's Tip: If desired, 1 teaspoon vanilla can be substituted for the Double-Strength Vanilla.
- 311
Way late on this post, but it clumped b/c the cream was too cold. Maybe that will help for a future show or recipe.chefmelody said:Okay, I just tried making these... the cakes came out great, but the caramel sauce was weird. (DH ate it anyway!) I may have cooked it too long... what is "honey-colored," anyway? I kept thinking, "well, that looks kinda like honey... but maybe a little longer..." When I poured the cream in, the mixture bubbled like the recipe said, but then all the sugar/corn syrup mixture clumped up on the spoon, leaving the cream mostly separate! After stirring in vain for a few minutes, I put it back on the heat and brought it back to a slow boil, which finally dissolved the big clump... but I don't want something like that to happen at the party tomorrow!
Maybe I should just go with caramel sauce... but I wanted something to do while the cakes were baking...
- 22,050
Frequently Asked Questions
What ingredients are essential for making the perfect caramel drizzle for Sticky Caramel Cakes?
To make the perfect caramel drizzle, you'll need granulated sugar, unsalted butter, heavy cream, and a pinch of salt. These ingredients combine to create a rich and smooth caramel sauce that complements the cake beautifully.
How can I prevent my caramel from crystallizing while making the drizzle?
To prevent crystallization, make sure to use a clean pot and avoid stirring the sugar mixture until it has melted completely. Additionally, you can add a tablespoon of corn syrup to the sugar mixture, which helps to inhibit crystallization.
What is the best way to achieve a smooth consistency for the caramel drizzle?
To achieve a smooth consistency, ensure that you cook the caramel over medium heat and stir gently as it melts. Once the sugar has dissolved, allow it to boil without stirring until it reaches the desired color. After removing it from heat, add the butter and cream gradually while whisking continuously to create a smooth sauce.
How can I enhance the flavor of my caramel drizzle for Sticky Caramel Cakes?
You can enhance the flavor of your caramel drizzle by adding a splash of vanilla extract or a pinch of sea salt after cooking. For a more complex flavor, consider incorporating a tablespoon of bourbon or rum for a delicious twist.
What is the best way to store leftover caramel drizzle?
Leftover caramel drizzle can be stored in an airtight container in the refrigerator for up to two weeks. To reheat, simply warm it in the microwave or on the stovetop over low heat, stirring until it reaches a pourable consistency again.
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