Best 2 Sprinkle Spice Caramel Fault Line Cake Recipes

SPRINKLE & SPICE CARAMEL FAULT-LINE CAKE

Steps:

• Put half the milk and half the golden syrup in a saucepan and bring to a gentle simmer. Stir until combined, then remove from the heat and set aside to cool. Or, heat the mixture in a heatproof jug in the microwave for 1 min. Meanwhile, oil two 20cm loose-bottomed cake tins, and line the bases with baking parchment (if the tins are less than 4cm deep, line the sides with a tall ring of baking parchment, too). Heat the oven to 180C/160C fan/gas 4.
• For the sponges, you'll need to use half the ingredients for the first batch of cakes, then the remaining ingredients for another batch, to make four sponges in total. For the first batch, tip 250g flour, 2 tsp baking powder, 250g sugar, 1 tsp cinnamon and 2 pinches of ground cloves into a large bowl with ¼ tsp fine salt. Whisk together, breaking up any large lumps of sugar to create an even, sandy mixture.
• Whisk together 150ml of the oil, 200ml buttermilk, 2 eggs and 1 tsp vanilla in a large jug. Add the cooled milk and syrup mixture, and whisk again. Gradually whisk the wet ingredients into the dry until smooth. Divide between the tins. Bake for 25-30 mins, or until a skewer inserted into the middle of each sponge comes out clean.
• Leave the sponges to cool in the tins for 10 mins, then invert onto a wire rack (so the bases become the tops), peel off the parchment and leave to cool completely. Clean, oil and line the tins again as described in step 1, and repeat steps 1-3 to make two more sponges. Leave all four sponges to cool completely. Once cooled, the sponges can be wrapped and stored in a cool place for up to three days, or frozen for up to two months.
• To make the buttercream icing, put the butter and half the icing sugar in a large bowl. Mash roughly with a spatula, then beat with an electric whisk until smooth and pale. Add the remaining sugar, the vanilla, and the milk to loosen the mixture to a spreadable consistency, if needed. Beat again until smooth. Transfer half the buttercream to a second bowl and set aside.
• Working with the first bowl of of buttercream, spread a few tablespoons in the centre of a 20cm cake board or stand, and put one of the sponges on top, upside-down, so the flat base is on top. Spread over a quarter of the buttercream, followed by a third of the caramel. Top with another sponge, then another layer of buttercream and caramel, then repeat the process with a third sponge. Place the final sponge on top, upside-down, so you have a flat surface. Cover the entire cake in a very thin layer of the buttercream, using what remains from the first bowl - don't worry about making it neat, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins until the icing is firm.

SPRINKLE FAULT LINE CAKE

Steps:

• Preheat oven to 350°F. Line four 7 inch pans round pans with parchment rounds, and grease with non-stick cooking spray.
• Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
• Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
• Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
• Add in vanilla extract and oil, and mix at a low speed until fully incorporated.
• Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over-mixed).
• Fold the sprinkles into the cake batter using a rubber spatula, just they've evenly distributed.
• Divide batter evenly between the prepared cake pans (about 475 grams per pan).
• Bake for 34-37 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers.
• Remove the centers from two of the cake layers, using a 3 inch circle cutter. This will create a chamber for the sprinkles once the layers are stacked.
• Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Add in the sifted black cocoa, and mix on low until the cocoa is fully incorporated, and no clumps remain.
• Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
• Mix in the cooled, melted chocolate.
• Once fully mixed, add in the black gel food coloring, salt and vanilla.
• Beat on low until the ingredients are fully incorporated, and the desired color and consistency is reached.
• If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
• Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into large piping bags, to make assembling and decorating the cake easier.
• Build the cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Begin with one of the full cake layers
• Add an even layer of buttercream on top of the cake layer.
• Stack and frost the two cake layers that have had their centers removed.
• Pour rainbow jimmies into the center of the cake, to fully fill the space.
• Top of the remaining uncut cake layer.
• Apply a thin coat of frosting around the the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Add a second, thin layer of frosting around the center of the cake. Gently press rainbow sprinkles into the frosting with your hands.
• Pipe a thick boarder around the sprinkles, and the fill in above and below the piping with additional frosting. Smooth using both an offset spatula and a bench scraper.
• Chill the cake for another 5 minutes in the fridge (or 20 in the freezer), and then paint the edges of the fault line and top lip of the cake with edible gold paint.