I was happy with it for my first attempt though the inside turned out a little dry, thinking I might of over cooked the cakes a little. Enter stage left, Jane’s Patisserie… what a dream that recipe is […], Hi Jane, I used the cake o meter website to scale your recipe to a three tier 10″ cake. I’m making this for my nephews 18th for Saturday. do you know if there’s any palm oil in this cake? Yes, use 500g of everything, and 10 medium eggs! "1 tsp salt", I have made the drip cake before but I want to make this as the top tier of a wedding cake with fondant icing so need it to be able to carry the weight. You don’t need to heat it over the hob, just mix it with a spoon to loosen it. Emily #TastyTuesdays. As you are splitting the mixture evenly between three tins, it fills to where it fills. Baking powder will be 1tsp. This site uses Akismet to reduce spam. Icing sugar 937.5 gram Often don’t actually use it all up though. ], Can I just confirm we add the eggs and flour all at the same point? ? I was just wondering, if I would like to try this cake, but vegan: what can I sub the eggs in the batter for? I use 3/4″ deep ones as they’re the ones I have, but as you make three thinner cakes, you can use 8″ sandwich tins as well easily ☺️, What is the difference between carnations caramel and dulce De leche. Thanks!cx, I personally wouldn’t bother as it could affect how it bakes, using the light brown sugar gives it a nice flavour. "@type": "HowToStep", Hi there! X. Gosh Jane, thanks so much for the reply… I forgot to ask about oven temp?! If so how much? Allow to cool for 30 seconds before tossing in the sugar. Xx, You would need to check individual ingredients for that! Be careful as it will steam and sputter. The cake looks amazing, thank you. Thanks for the recipe/tips. "name": "Cloudy Kitchen" Thanks xxx, I’ve just made this for our monthly games day and it’s now one of my favourite recipes from your blog (and I’ve made a few). You really can’t get any better than a fresh doughnut. I could either (a) make it at home and freeze it, take it slowly defrosting on the train, decorate and fondant on Friday and serve Saturday Add in the carnations caramel and beat again with a pinch of Sea Salt and beat again for 3-4 minutes. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. I need to make the sponges in advance and I was wondering if you’ve ever put the sponges in the freezer for a few days and how they turn out? Enjoy! You just need to spoon it over the sponges and it’ll soak in by itself! I could either (a) make it at home and freeze it, take it (slowly defrosting) on the train, decorate and fondant on Friday and serve Saturday Let mixture sit for 2 minutes and mix until combined. For the official salted caramel drip cake recipe check out Jane’s Patisserie. "1 tsp vanilla bean paste", Don’t put it in the fridge as it’ll dry out x, […] of chores, shopping, dinner and world cup matches, we needed a simpler version. What a beautiful cake:) It’s been a rough few days. Xx. I had to make something else at the same time and I abandonded that recipe half way through as it was stressing me and went for English measurements so it was quicker! Freezer or just left out in an air tight container? Thanks! I loosened my caramel as mentioned in the method, but used some Disposable Piping Bags to do the drip, like I do in all of my cakes. Doughnuts are best served on the day that they are made. I'm Jane, and I adore baking, cooking and all things delicious. Place the sugar in a shallow bowl." As all the other Drip Cakes I have made so far has used chocolate, I decided to go with a salted caramel sauce. I can’t seem to get large eggs though so how many medium eggs would you use please? Fill each doughnut with the ganache - you will feel it become heavy in your hand, and will begin to come out the top a little.