{"id":17166,"date":"2016-09-07T14:12:52","date_gmt":"2016-09-07T13:12:52","guid":{"rendered":"https:\/\/lovesharingfood.com\/caramel-apple-cake-salted-dulce-de-leche-caramel-apple-spice-from-cookies-cupcakes-and-cardio\/"},"modified":"2016-09-07T14:12:52","modified_gmt":"2016-09-07T13:12:52","slug":"caramel-apple-cake-salted-dulce-de-leche-caramel-apple-spice-from-cookies-cupcakes-and-cardio","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/caramel-apple-cake-salted-dulce-de-leche-caramel-apple-spice-from-cookies-cupcakes-and-cardio\/","title":{"rendered":"Caramel Apple Cake (Salted Dulce de Leche Caramel Apple Spice) from Cookies Cupcakes and Cardio"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/GaQfrEy2LAc\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>Subscribe:\u00a0http:\/\/goo.gl\/tuamEz<br \/>\nRead the blog post here: http:\/\/cookiescupcakesandcardio.com\/?p=7165<br \/>\nIn this video tutorial Jenn shows you how to make homemade candy apple spice cake covered with salted caramel buttercream, topped with chocolate ganache, caramel sauce and gourmet caramel apples!  This cake is for giant sweets lovers only! <\/p>\n<p>Visit my blog at:\u00a0http:\/\/cookiescupcakesandcardio.com<br \/>\nWatch me LIVE on Periscope @cupcakeNcardio<br \/>\nInstagram:\u00a0http:\/\/instagram.com\/CupcakesandCardio#<br \/>\nPinterest:\u00a0http:\/\/pinterest.com\/cupcakescardio<br \/>\nFacebook:\u00a0https:\/\/www.facebook.com\/CookiesCupcakesandCardio<br \/>\nGoogle+:\u00a0https:\/\/plus.google.com\/104265253560595361502<br \/>\nTumblr:\u00a0http:\/\/cookiescupcakesandcardio.tumblr.com<br \/>\nTwitter:\u00a0https:\/\/twitter.com\/CupcakeNCardio<\/p>\n<p>Caramel cake recipe<br \/>\nIngredients:<br \/>\n3 \u00bc cups all purpose flour<br \/>\n2 teaspoons baking powder<br \/>\n\u00bd teaspoon baking soda<br \/>\n\u00bd teaspoon salt<br \/>\n\u00bd teaspoon cinnamon<br \/>\n\u00bc teaspoon allspice<br \/>\n\u00bc teaspoon ginger<br \/>\npinch nutmeg<br \/>\n\u00bd cup whole milk<br \/>\n1 teaspoon vanilla extract<br \/>\n1 cup butter, at room temperature<br \/>\n2 cups sugar<br \/>\n4 large eggs, at room temperature<br \/>\n1 \u00bd cup applesauce<\/p>\n<p>Procedure:<br \/>\n1. Preheat oven to 350. Grease and flour three 8-inch round cake pans.\u00a0<br \/>\n2. In a large bowl, mix together flour, baking powder, baking soda and spices.<br \/>\n3. In the bowl of a stand mixer, fitted with the paddle attachment, beat together butter and sugar until light. Add eggs, one at a time, and beat in.\u00a0 Mix in applesauce and vanilla.\u00a0<br \/>\n4. Add half of the dry ingredients to the butter mixture and incorporate fully.\u00a0 Add milk and mix. \u00a0 Add remaining dry ingredients and mix until all ingredients are combined.<br \/>\n5. Divide batter into three pans and bake in the oven for about 30-35 minutes or until a toothpick comes out clean. Remove and allow to cool.\u00a0\u00a0<\/p>\n<p>Salted Caramel Buttercream<br \/>\nIngredients<br \/>\n1\/2 cup (120 grams) butter<br \/>\n3\/4 cup (150 milliliters) dulce de leche (caramel sauce)<br \/>\n5 cups (1\/2 kilogram) icing sugar<br \/>\n1-2 tablespoons (15-30 milliliters) milk<br \/>\n1 teaspoons (5 milliliters) vanilla extract<br \/>\n1 teaspoon (5 milliliters) coarse salt<\/p>\n<p>Procedure:<br \/>\n1. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and dulce de leche until fluffy. \u00a0<br \/>\n2. Add half of the icing sugar and slowly continue to mix. \u00a0<br \/>\n3. With the mixer on low speed, add the vanilla and half of the milk.\u00a0 Mix until no clumps remain. \u00a0<br \/>\n4. Add the rest of the icing sugar and salt, but do not add any more milk until the icing sugar begins to mix together more completely. \u00a0<br \/>\n5. Add one or two more tablespoons of milk until desired consistency is reached. \u00a0(You will want a thinner buttercream for spreading onto cakes, and a thicker one for piping flowers, or borders.) \u00a0<br \/>\n6. Use immediately or store in a sealed container for 2-3 days in the fridge.\u00a0 If you are storing the buttercream in the fridge, allow it to come to room temperature, and remix it briefly before using.<\/p>\n<p>Additional ingredients:\u00a0<br \/>\nChocolate Ganache\u00a0https:\/\/youtu.be\/UFW59OLLoDc<br \/>\nGourmet Caramel apples\u00a0https:\/\/youtu.be\/swdmjh9yE0k<br \/>\nDulce de Leche (caramel sauce)\u00a0<br \/>\nSmarties (or M&#038;M&#8217;s)\u00a0<br \/>\nCake assembly:<br \/>\n1. Cover and stack cake with Salted Caramel buttercream.\u00a0\u00a0<br \/>\n2. Pour chocolate ganache over the top of the cake, and work the ganache over the edges so that the chocolate drips over the side.\u00a0 Place in the freezer for 5 minutes to set the chocolate.\u00a0<br \/>\n3. Pour caramel sauce on top of the hardened ganache, and work sauce towards the edges so that the caramel drips over the side of the cake.\u00a0\u00a0<br \/>\n4. Place caramel apples on top.\u00a0<br \/>\n5. Add Smarties as a bottom border, and chopped Smarties to the dripping toppings.\u00a0<br \/>\n6. Serve immediately.\u00a0 The cake will continue to drip ganache and caramel if kept at room temperature.\u00a0 If not serving right away, keep cake cold in the fridge to help slow down dripping.\u00a0 The cake is best consumed within 2-3 days.<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=GaQfrEy2LAc\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] Subscribe:\u00a0http:\/\/goo.gl\/tuamEz Read the blog post here: http:\/\/cookiescupcakesandcardio.com\/?p=7165 In this video tutorial Jenn shows you how to make homemade [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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[ad_2] Subscribe:\u00a0http:\/\/goo.gl\/tuamEz Read the blog post here: http:\/\/cookiescupcakesandcardio.com\/?p=7165 In this video tutorial Jenn shows you how to make homemade 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