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Plascon Vanilla & Caramel Cake

Vanilla & Caramel Celebration Cake
Recipe by Jay Miller
Serves: 6-8
Baking time: 30 Minutes
225g softened salted butter, plus extra for the tins
225g golden castor sugar
1 tsp vanilla extract
4 large eggs
225g self-raising flour
2 tbsp milk
toffee caramel pieces, to decorate
for the icing
200g softened salted butter
400g icing sugar
1 tsp vanilla extract
70g caramel sauce
2 drops blue food colouring
to decorate
toffee, caramel and fudge pieces
Heat the oven to 180C. Grease two 20cm baking tins and line the bases with baking paper. Beat the butter and sugar in a bowl with an electric whisk for a few mins until light and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide batter between the cake tins and bake for 25-30 mins until they’re golden brown and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.

Meanwhile, for the icing, put the butter, icing sugar and vanilla in a bowl and whisk for a few minutes until light and fluffy. Divide the icing into two mixing bowls. In the one bowl, stir in the caramel sauce until combined. In the second bowl, add two drops of light blue food colouring gel and mix until fully incorporated. To assemble, use the caramel icing to sandwich the cakes together, then spread the blue icing over the top of the cake, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the extra caramel sauce (warm briefly in the microwave to get it to a pouring consistency), allowing some to drip down the sides if you like. Lastly, scatter over the toffee and caramel pieces to serve.

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