How To Make Sugar Shapes For Cake Decorating

This Chocolate-brown Sugar Caramel Cake is as delicious as it is beautiful. Moist brown sugar pound cake pairs nicely with my caramel cream cheese frosting. Want a second piece? Let me bear witness y'all how to make it.

Updated post from 2012.

HOW TO Brand Brownish SUGAR CARAMEL CAKE WITH CARAMEL SAIL DECORATION

TABLE OF CONTENTS
Chocolate-brown Saccharide Pound Cake
Caramel Frosting
Fill and Frost a Block
Caramel Drips
Caramel Saccharide Sail Decoration
Tools

I decorated this brown sugar pound cake with pretty caramel drips using my bootleg caramel sauce. And I garnished the superlative with gilded pearls and unique caramel sail decoration.

INGREDIENTS

Block Flour
Baking Powder
Salt
Chocolate-brown Sugar
Granulated Carbohydrate
Unsalted Butter
Sour Foam
Eggs
Vanilla Extract

Flour, broken egg, butter, sugar baking powder in bowl and vanilla extract bottle and stick of butter.

Brown SUGAR CAKE Batter

In a basin of your stand mixer (or utilise hand held mixer ) on medium high speed cream unsalted butter for 30 seconds. So add brown and granulated carbohydrate and foam for five minutes until well blended together and slightly pale in color. Mixture will nevertheless appear slightly grainy.

Gradually beat in room temperature sour cream.

In to a medium bowl break eggs and gear up aside. Into a large bowl sift cake flour, salt and blistering powder.

Turn the mixer to wearisome speed and gradually in three additions add cake flour mix alternate with eggs. Scrape the basin to ensure all is well mixed. Lastly vanquish in vanilla excerpt.

FILL CAKE PANS WITH BATTER

Butter and line baking pans with parchment paper. Butter again and dust with flour. Shake our flour excess.

Dissever cake concoction evenly into iv – 6 inch cake pans. Or use 2 – eight or nine inch cake pans.

BAKE Brown SUGAR CAKE

Bake cakes in the preheated oven at 325F until toothpick inserted in the center of cake comes out make clean. About fifty minutes. Permit the cakes cool in the pans for 20-xxx minutes. Then carefully invert cakes onto a cooling rack and let absurd completely.

Cakes can exist frozen for later. Wrap them well in food wrap and freeze for up to 3 months.

Decorated block that you run across in the pictures, with drips and caramel sheet on the top is made from two – 6 inch cakes that have been trimmed and torted to yield 4 cake layers. Remaining 2 -6 inch block have been frozen for after.

CARAMEL CREAM CHEESE FROSTING

This caramel frosting is divine. Not simply it goes well with Brown Saccharide Block you can likewise utilise with Vanilla Sponge Cake, Velvet Vanilla Pound Block, Chocolate Cake or Banana Block.

INGREDIENTS

All ingredients should be at room temperature.

Cream Cheese
Unsalted Butter
Thick Caramel Sauce – I used bootleg thick caramel sauce
Powdered Carbohydrate – optional, utilize if sweeter frosting is desired

Thick caramel in bowl, block of cream cheese and stick of butter on a kitchen counter.

In a bowl beat cream cheese until smooth. Gradually beat out in room temperature butter.

Cream cheese and butter mixed in a bowl.

Spray a 1 loving cup mensurate with a nonstick spray. Measure caramel sauce.

Gradually beat caramel sauce into the butter-cream cheese mixture. Cream until smooth. Taste. If desired shell it boosted i/iii cup sifted powdered sugar.

Frosting when get-go made is soft. It firms upward when refrigerated. However this frosting doesn't behave similar Swiss Buttercream. It doesn't get completely firm to the bear upon similar Swiss Buttercream or American Buttercream.

Measuring cup filled with thick caramel sauce.

FILL AND FROST THE Dark-brown SUGAR POUND Cake

Tort the cakes. To make my cake I used 2 – half dozen inch cakes. I trimmed the summit and torted the cakes. I had 4 chocolate-brown sugar cake layers.

Make full and nibble coat the cake and chill for an hour.

And then frost the block with remaining caramel frosting. Apply a demote scrapper to polish the sides and a small spatula to smooth the top. Air-condition for 2 hours our till ready to add caramel drip.

Smoothing frosting on a cake with a bench scrapper.

CARAMEL DRIPS

Caramel drip is super piece of cake to make. I used my bootleg caramel sauce. I heated caramel sauce in the microwave until information technology was a bit pourable. Try not to make it also runny. If you overheat caramel sauce stick into the fridge to thicken it slightly. Cascade information technology into a piping bag. Cut the tip off the pocketbook.

Pouring caramel into a piping bag and cutting the tip of the bag with scissors.

Pour nearly ½ cup of caramel sauce on peak of the chilled cake. Spread it with a spatula. Then make additional drips on the sides of the cake. Decorate acme of the cake with golden pearls and caramel canvas decoration.

CARAMEL SAIL

Sail cake decorations are really fun to make. Y'all can make them from chocolate, Isomalt and even granulated sugar.

Wet CARAMEL

Anytime yous work with melted sugar exist careful and mindful of what yous are doing. Caramel is very hot and tin burn you. Only work with caramel under adult supervision.

To make my caramel sail decoration I prepared wet caramel. Into a heavy stainless steel pot cascade granulated sugar and water. Comprehend pot and heat on medium oestrus until all of the sugar is dissolved.

I had some sugar crystals sticking to the sides of the pan and so I covered the pan with lid. This is a quick and effortless style to let the steam and condensation make clean up the sides of the pan.

So cook the melted saccharide without stirring until its color changes to medium amber hue. Remove from the stove at once. Caramel continues to melt even subsequently you remove it from the stove. To stop the cooking process plunge the bottom of the pan into the cold water. This will stop the caramel cooking process.

Before you make the sail let caramel thicken. It should have a consistency of thick syrup.

Pour caramel onto a silicone mat. Shape it over a tall drinking glass or a bottle. Brand folds and secure them with office clips or spring clamps. Let caramel harden for 20 minutes.

Remove clamps and clips and carefully skin off silicone mat. Check out that awesome caramel sail!

CARAMEL DECORATION STORAGE

Store caramel decoration in a cool place, in an closed container on a piece of parchment paper and with a bowl of raw rice or nutrient class silica gel packets. Rice and silica gel helps to absorb moisture. You can make caramel sail for up to 2 days in advance. If you accept PME Edible Glaze Spray you can spray the sail to seal it. Edible Glaze works equally edible varnish on sugar and isomalt decorations. It seals it and delays affects of humidity on poured saccharide and isomalt.

Shaping poured caramel on a silicone mat over a tall drinking glass.

Hands holding a caramel sail decoration.

I love how unique this caramel sail decoration turned out. No ii are the same.

Detail of caramel sail decoration on top of the cake.

Busy cake can be stored in the fridge for up to 5 days.

Slice of a cake on a pretty white silver plate.

TO Make Chocolate-brown SUGAR CARAMEL LAYER Cake WITH CARAMEL Sheet YOU NEED

RECIPES
Brown Sugar Pound Cake (recipe menu below)
Caramel Cream Cheese Frosting (recipe card below)
Caramel Canvass Cake Decorations (recipe card beneath)
Thick Caramel
TOOLS
Find all the tools in my Amazon Shop
Baking Pans : four – 6 inch block pans, 2 – 8 or 9 inch cake pans
Parchment
Spatula
Piping Bag
Stand up Mixer
Gilt Pearls
Silicone Mat
Heavy Stainless Steel Pot
Nutrient Grade Silica Gel Packets
Brown Saccharide Caramel Cake Video Tutorial with narration

More than Succulent CARAMEL RECIPES :

Thick Caramel Recipe
Caramel Wafer Bars
Apple Cider Caramel Sauce
Soft Apple tree Cider Caramels
Salted Caramel Chocolate Chip Cookies
Gingerbread Caramel Popcorn

Makes 4 – 6 inch cake or two – 8 or 9 inch cakes

Course: Cake, Candy, Dessert

Cuisine: American, French

Keyword: brown saccharide block, caramel foam cheese frosting, caramel frosting, caramel sail

Servings: 15

Brown Carbohydrate Block

i cup unsalted butter at room temperature (2sticks, 226grams)
1 iii/four loving cup light brown sugar
iii/4 loving cup granulated sugar
3 cups cake flour
1/ii tsp baking powder
i/2 tsp salt
1 loving cup sour cream, at room temperature
half-dozen whole eggs at room temperature

Caramel Cream Cheese Frosting

2 pkg/8oz foam cheese at room temperature
two sticks unsalted butter at room temperature (ane cup, 226 grams)
1 cup thick caramel sauce
ane/3 cup powdered sugar (optional)

Thick Caramel – link to the recipe listed in the notes

Caramel Sail

two cups granulated carbohydrate
3 tbsp water

Brownish Saccharide Cake

Cake pans info

this cake batter makes

four – six inch cake pans

2 – 8 and ix inch cake pans

Recipe can be halved to make 2 – 6 inch cake
Preheat oven to 325F. Butter and line baking 4 – vi inch baking pans with parchment paper. Butter over again and grit with flour. Shake out backlog flour.
Into a large bowl, sift block flour (3cups), baking powder (i/2stp) and table common salt (one/2tsp). Ready bated.
In a bowl of your stand mixer, and with a paddle attachment. Or use a hand held mixer. Cream unsalted room temperature butter (ii sticks, 226 grams) with light brown carbohydrate (1cup and three/4cup) and granulated sugar (3/4cup) until polish, for near 5 -7 minutes.
So gradually add sour cream (1cup) in 3 additions. Beat out until well combined, about a minute.
On depression speed, beat in sifted flour mix and eggs (6eggs), alternating and in three additions. Adding 2 eggs at a fourth dimension. Scraping the bowl twice. Beat out just until combined. Lastly beat in vanilla extract.
Fill the prepared block pans.
Broil at 325F.
Baking Times

8 /9 inch cake pan : l – 60 minutes.
half dozen inch cake pan : about 45-55 minutes.
Insert a toothpick or skewer into the cake to check if it'southward done. Clean toothpick indicated cake is baked. Remove from the oven at in one case and let information technology cool in the pan on a cooling rack for well-nigh an hour. Carefully capsize the block onto a cooling rack and let it cool completely.
This cake can exist frozen as well. Wrap it well in plastic wrap before freezing. Let it defrost on a counter.

Caramel Foam Cheese Frosting

Frosting volition fill and frost layered cake made from 2 -6 inch cakes, trimmed and torted to 4 block layers.
Beat cream cheese (2pkg. 8oz.) until shine. Then add room temperature butter (1cup, 2sticks, 226grams) and beat until well combined and fluffy.
Spray i cup measure with a non stick spray or lightly grease 1 loving cup measure out with butter. Spoon or cascade generous ane cup of thick caramel into the cup. Gradually shell thick caramel into cream cheese and butter mixture. Vanquish until well composite and fluffy. You tin start mixing with a paddle zipper then switch to wire attachment. Or use hand held mixer.
This caramel cream cheese frosting is soft. It firms up in the fridge but doesn't behave like Swiss butttercream, it never becomes very hard. Shop frosting in the fridge until gear up to utilise. Allow it come to room temperature before frosting the cake.

Block Associates

Tort 6 inch cakes, you should take 4 cake layers. Fill cakes with caramel cream cheese frosting. Crumb glaze cake and chill for an hour or 2. So frost the cake with remaining caramel cream cheese frosting.

Caramel Sail –

Caramel is hot. Make caramel decorations under adult supervision only.

In a heavy stainless steel pot combine granulated carbohydrate (two cups)and h2o (3tbsp). Heat on medium heat until dissolved. If you notice sugar crystals sticking to the sides of he pan encompass the pan with a lid and permit the steam and condensation wash down the sides of the pan. Don't stir one time saccharide is dissolved.
Melt caramel until information technology turn medium amber colour. Take the pan from the oestrus. Stop the cooking process and to prevent caramel from burning plunge the bottom of the pan into a cool water.
Permit caramel thicken to syrup consistency. Then pour it onto a silicone mat. Shape it over a tall drinking drinking glass. Use part clips or spring clamps to make the folds. Allow harden for 20 minutes.
Remove clams and clips and peel off the silicone. Look at that awesome caramel sail decorations.
Store caramel ornamentation in an airtight container for up to 2 days. Place a pocket-sized basin with rice into the container. It helps to absorb moisture from the air. Yous an also use Edible Glaze Spray to seal the poured carbohydrate decoration then it doesn't get affected by humidity as fast.

Do YOU Take A RECIPE FOR THICK CARAMEL SAUCE?

Yes I do. Thick Caramel Sauce.

MY CARAMEL IS TOO THICK TO Make DRIPS ON THE Cake?

You tin microwave it in 5 second increments. Don't go far too runny. If it becomes besides run, stick it into the fridge to thicken a scrap.

HOW LONG DOES THIS Cake Final?

Dark-brown Sugar Caramel Cake tin can exist stored in the fridge for upward to 5 days. Caramel canvas decoration held up on a cake in the fridge nicely for upwards to three days.

CAN I MAKE CARAMEL Sheet Alee OF TIME?

You can make information technology up to ii days ahead. Shop in a cool place in an airtight container on piece of parchment and with a pocket-sized basin of raw rice or food course silica gel packets. Don't permit silica or rice bear on the decoration.

This post was originally published on October 16th, 2012. On Oct 30th, 2019 I updated this post with new step by pace photos, written text and a video.

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