Caramel Ombre Cake with Edible Wafer Paper Butterflies Tutorial- Rosie's Dessert Spot

In this video tutorial I demonstrate how to make a salted caramel cake decorated using a simple buttercream ombre technique and a frosting comb. Edible wafer paper butterflies were also used to embellish the cake.

For more dessert inspiration and for tutorial sneak peeks, visit:





SALTED CARAMEL RECIPE
3 tablespoons water
90 grams caster sugar
90 grams brown sugar
50 grams butter
80 grams heavy cream
pinch salt

VANILLA CARAMEL CAKE RECIPE
320 grams butter
2 cups sugar
2 tsp vanilla extract
4 eggs
4 tablespoons sour cream
1/2 cup buttermilk
2 and 1/2 cups of self raising flour
1/2 tsp baking powder
pinch salt

OPTIONAL 1 tablespoon salted caramel. If you choose to include this, then I would recommend taking 1/2 cup of sugar out of the recipe as the salted caramel is very sweet.

BUTTERCREAM RECIPE:
500 grams unsalted butter
900 grams or so of icing sugar
1 tsp vanilla extract ( I also added 1 tablespoons of salted caramel into the buttercream.. sneaky)
2 - 3 tablespoons of milk

Dsclaimer: The butterfly images used in this cake tutorial are not my own and are not associated to me in any way. I found them through google images, and the original links to the images can be found below:



(the green butterfly link seems to be broken)

For business inquiries, please contact: [email protected]