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Monday, 12 January 2015

Glorious Granola - Mango and Pistachio Granola and Cranberry and Almond Granola




What's not to love about granola? 

Sweet, cinnamon scented, nutty, oat clusters and plump juicy dried fruit, it is surely the cereal of the gods!


One of the best things about making your own granola has to be how easily customisable it is.  

You will need 125g of nuts and 250g of dried fruit for this recipe but you can use absolutely any nuts and dried fruit you like. The flavour combinations are seemingly endless!

  I have used 125ml of maple syrup to sweeten my granola but I often use honey instead and you can absolutely play around and reduce or increase the amount of syrup or honey used as you wish. 

I have also used raw virgin coconut oil to make my granola, I honestly can't recommend it enough.  The oil is really important in this recipe because it makes the granola beautifully crispy and crunchy but you can substitute the coconut oil for grapeseed, canola, or extra virgin olive oil if you prefer.

 I have made not one but two batches of granola, a batch of Cranberry and Almond Granola and a batch of Mango and Pistachio Granola.

Cranberry and Almond Granola

To make the Cranberry and Almond Granola I added 125g of flaked almonds to the granola mixture and stirred in 125g of dried cranberries and 125g cape raisins once baked.



Mango and Pistachio Granola

To make the Mango and Pistachio Granola I added 125g of chopped pistachios to the granola mixture and stirred in 125g chopped dried mango and 125g of cape raisins once baked.


Here are a few of my other favourite flavour combinations:

Blueberry Maple and Pecan Granola

Use maple syrup to sweeten your granola, add 125g chopped pecans to the granola mixture and stir in 250g dried blueberries once baked.

Pistachio, Coconut, Pineapple and Papaya Granola

Use honey instead of maple syrup to sweeten your granola, increase the flaked coconut from 50g to 100g, add 125g chopped pistachios to the granola mixture and stir in 125g of dried pineapple and 125g dried papaya once baked.

Cherry and Almond Granola

 Add 125g of chopped or flaked almonds to the granola mixture and stir in 250g of dried cherries once baked.

Hazelnut Chocolate Chip Granola

For a totally decadent Granola, add 125g chopped Hazelnuts to the granola mixture and stir in 200g of  chocolate chips in place of the dried fruit once baked.

Apricot Almond and Honey Granola

Use 125ml of honey to sweeten your granola, add 125g of flaked or chopped almonds to the granola mixture and stir in 250g of chopped dried apricots once baked.

Apple and Walnut Granola

Add 125g of chopped walnuts to the granola mixture and stir in 250g of chopped dried apple once baked.

Whatever dried fruit you use, make sure you do not add it to the granola until AFTER baking. Baking the dried fruit will cause it to go hard, dry and maybe even crunchy! Oh the horror!


Granola

Makes approx. 10 servings


275g old fashioned rolled oats
125g nuts of your choice 
50g unsweetened flaked coconut
65g pumpkin seeds
1/2 tsp sea salt
1/4 tsp cinnamon

40ml coconut oil, melted
125ml maple syrup or honey

1 large egg white

250g dried fruit of your choice, chopped if necessary

Preheat the oven to 160C.

Line a large baking tray with parchment paper and set aside.

In a large mixing bowl, combine the oats, nuts, flaked coconut, pumpkin seeds, salt and cinnamon.  Add the coconut oil and maple syrup or honey and stir with a wooden spoon until all of your dried ingredients are evenly coated.

In a separate bowl, whisk the egg white, just until frothy. Add the egg white to the granola mixture, folding until completely combined throughout.

Spread the granola mixture out onto your prepared baking tray in a single even layer and place in the preheated oven for 45-55 minutes. Use a large spatula to lift and turn sections of the granola halfway through baking to ensure it browns evenly, be careful not to break up the forming clusters too much as you do this. Continue baking until the granola is evenly golden brown all over and feels dry to the touch. Remove the tray from the oven, place on a cooling rack and allow the granola to cool completely.

Once the granola is completely cool, mix in your dried fruit.

Store the granola at room temperature, in an airtight container for up to two weeks.


This granola is gorgeous with milk and hugely addictive just to snack on but my absolute favourite way to serve granola is with organic natural yogurt or Greek yogurt and fruit. 

Enjoy!

Friday, 2 January 2015

Chocolate Cupcakes Recipe



Hi Everyone,

Happy New Year!

I hope you have all had a wonderful break over Christmas. 

I thought I would start the year with a big bang and an unbelievably delicious recipe. This chocolate cupcake recipe is probably my most requested recipe, it is the official Buttercream Bakery chocolate cupcake recipe and one of my favourites. I have been making these cupcakes for years and years and I still love them as much today as I did the very first day I pulled a batch out of the oven.

This recipe never ever fails me, the cupcakes are light, fluffy, rich, chocolatey and they rise beautifully. The frosting is smooth and silky, not overly sweet and unbelievably decadent. 


I recommend you frost these cupcakes somewhat sparingly, both the cake, frosting and drizzle are very rich so you don't want to over do it.  Here I have used a 1.5cm plain round piping tip and piped a two layer swirl of frosting.

This recipe requires melted chocolate for both the cupcakes and the frosting.  To melt your chocolate, use a double boiler: place a heatproof bowl over a pan of barely simmering water, ensuring that the bottom of the bowl does not touch the water.  Place your chocolate in the bowl and heat gently, string occasionally until completely smooth.  Remove from the heat and allow to cool completely.


Chocolate Cupcakes

Makes 16 Cupcakes

230g plain flour
1 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp salt

110g unsalted butter, room temperature
220g light brown sugar

2 large eggs, room temperature, separated

165g dark chocolate, melted

200ml milk
1/2 tsp vanilla paste

Chocolate Buttercream

275g unsalted butter, room temperature
250g icing sugar
150g dark chocolate, melted and cooled
50ml milk
50ml double cream
1/2 tsp vanilla paste

Chocolate Drizzle

65g dark chocolate
1 tsp coconut oil, butter or vegetable oil


To Make the Cupcakes:

Preheat oven to 170C.

Melt the chocolate and separate the eggs into two bowls, placing the whites in a large stainless steel mixing bowl and the yolks in a separate small bowl.

Line 16 holes of 2 x 12 hole muffin pans with cupcake cases and set aside.

Sift together the flour, baking soda, baking powered and salt, set aside.

In a large mixing bowl, using a handheld or stand mixer, beat the butter for 1-2 minutes until smooth and creamy.  Add the brown sugar and beat for 3-5 minutes until very light and fluffy, stop periodically to scrape down the sides of the bowl.

In a small bowl, beat the egg yolks with a fork or small whisk for 1-2 minutes until thick.

Add the beaten egg yolks to the butter mixture and beat to combine.

Add the melted, cooled chocolate and beat until completely combined. Scrape down the sides and bottom of the bowl and beat the mixture once again.

Pour the milk into a measuring jug and whisk in the vanilla paste.

Add one third of the dry ingredients to the chocolate mixture and beat just until combined, add one third of the milk mixture and again beat just until combined. Continue to add the flour and milk, alternating between the two and beating just until each addition is fully combined and no longer. It is important not to over mix the batter at this stage.  Scrape down the sides of the bowl to ensure all the ingredients are completely combined and the batter is smooth.

In a large stainless steel mixing bowl, beat the egg whites just until soft peaks form. when you lift the beater out of the egg whites, the egg whites should almost stand in a small peak but the top point of the peak will flop over itself.

  1. Gently fold the whisked egg whites into the batter using a rubber spatular, ensuring no streaks of white remain. Do not beat the mixture.   
Divide the mixture evenly between the 16 cupcake cases and bake in the preheated oven for 18-22 minutes or until well risen and a toothpick inserted into the centre of one of the cakes comes out clean.

Remove the cupcakes from the muffin pans and place on a wire rack to cool completely.

To Make the Chocolate Buttercream:

In a large mixing bowl, using a handheld or stand mixer, beat the butter for 2-3 minutes until smooth and creamy. 

Add two-thirds of the icing sugar, the melted chocolate, cream and milk and beat for 2 minutes, scraping down the sides of the bowl halfway through.  

Add the remaining icing sugar and the vanilla paste and beat for 3-5 minutes, until smooth, silky and creamy.

To Make the Chocolate Drizzle:

Place the chocolate and coconut oil, butter or vegetable oil in a heatproof bowl and place the bowl over a pan of simmering water, ensure that the bottom of the bowl does not touch the water, stir the chocolate until completely melted and the oil and chocolate are completely combined. Remove from the heat and allow to cool before using.


To Decorate:

To decorate the cupcakes, pipe frosting onto each cupcake using a piping tip of your choice. I have used a plain round 1.5cm piping tip and piped a two layer swirl of frosting onto each cupcake.
Take a teaspoon of chocolate drizzle and simply pour over the top of the buttercream. you can now decorate as you wish, I have topped my cupcakes with a sprinkle of shaved white chocolate, chopped nuts and halved Oreo cookies.

Other Decorating Ideas:

There are so many delicious and simple ways to top a chocolate cupcake, a few of my favourite chocolate Cupcake toppings include:

Hershey's Chocolate Kisses
Sliced Chocolate or Candy Bars
 Oreos - halved or crushed
Chopped Nuts 
Shaved chocolate


As always I would absolutely love to see your bakes, you can hashtag your yummy pictures with #theextraordinaryartofcake on Instagram and Twitter when posting your extraordinary bakes and I will be able to have a look at your delicious creations.

Happy Cupcaking!

Monday, 1 December 2014

Cranberry and White Chocolate Cookies




I love Christmas baking. 

Lets face it, baking in general is seriously awesome but there really is something special about Christmas baking isn't there?


I look forward to breaking out the Christmas recipes every year. In my house we have lots of old favourites, recipes that I bake year after year without fail but I also love creating new Christmas recipes, far to many of which end up on my Christmas favourites list.

Each year, (earlier than I should probably admit), I pull out all my old Christmas magazines and all my Christmas cookbooks and sit down with a cup of tea to browse, scribbling down notes and ideas as I go. It is one of my favourite little traditions.


One treat that is permanently on my Christmas to-bake list are Oatmeal and Raisin Cookies, they are my boyfriend's favourite cookies so it just wouldn't be Christmas without them. 

This year, I decided I wanted to make a really Christmas-y version of our favourite cookies, these not so little beauties are the delicious result.


My boyfriend described these cookies as 'Oatmeal and Raisin on crack' and I have to say, it's a pretty apt description. 


Cranberry and White Chocolate Cookies

Makes 20

240g plain flour
95g rolled oats
1 1/2 tsp baking soda
11/2 tsp baking powder
1/2 tsp salt 
1/2 tsp cinnamon 
170g unsalted butter, melted 
160g brown sugar 
85g golden caster sugar 
1 large egg 
1 tsp vanilla paste 
125g dried cranberries 
100g white chocolate, chopped into chunks 


Preheat the oven to 170C 

Line two cookie trays with baking paper and set aside. 

Place the dried cranberries in a small bowl, pour boiling water over the cranberries, just to cover and allow to sit for 5 minutes before draining and setting the cranberries aside to cool. 

Melt the butter and allow to cool slightly before proceeding. 

Combine the flour, baking soda, baking powder and salt in the bowl of a food processor and blitz to break up the oats and combine. 

In a medium mixing bowl, beat together the melted butter and both sugars. Add the egg and beat for 2-3 minutes. Add the vanilla paste and mix until evenly distributed. 

Add the flour mixture, cranberries and white chocolate and mix just until blended. 

Roll heaped tablespoons of the dough into balls, (dusting with a little icing sugar if the mixture is too sticky), place the dough balls on the prepared cookie trays and flatten slightly. 

Bake the cookies for 12-14 minutes or until the edges are golden brown but the centres are still slightly soft. 

Allow the baked cookies to cool on their trays for a few minutes before placing on a wire rack to cool completely.


Enjoy!

Thursday, 20 November 2014

Chocolate Macaron Recipe



This is without a doubt one of my favourite macaron recipes.

These beautiful macarons are soft, chewy, gooey and delicious. I have been making them for years and I can honestly say this recipe has never failed me. 


This recipe is a French Meringue macaron recipe, which means, no boiling sugar syrup and no separate batches of egg whites. This makes everything loads simpler and much more manageable, making this a great recipe for beginner macaron makers. 


Chocolate Macarons

Makes 18 macarons

For the Macarons:

250g icing sugar
125g ground almonds
20g cocoa powder
4 large egg whites
30g caster sugar

2 baking sheets, lined with parchment paper

1cm plain piping tip and piping bag

For the Chocolate Ganache:

75ml double cream
150g milk or white chocolate, finely chopped
25g unsalted butter

To Assemble:

1cm plain round or star piping tip and piping bag

To Make the Macarons:

Preheat oven to 150 C.

In a large mixing bowl, sift together the icing sugar, ground almonds and cocoa powder.

In the bowl of a stand mixer or in a large bowl using a handheld whisk, whisk the egg whites just until stiff, but not dry, sprinkle the sugar over the egg whites and continue to whisk until very stiff.

Now in two additions gradually fold in the sifted ingredients with a rubber spatula. To fold, use the spatula to cut through the batter and the fold the mixture up and over.  Once the batter is ready it will fall off of the spatula in a thick ribbon, when the ribbon falls into the bowl it should begin to sink back into the rest of the batter.

Fit your piping bag with the piping tip and sit it over a tall glass, turning the top of the bag back on itself, creating a cuff.  Fill the piping bag with macaron batter and pipe small 5cm rounds a couple of cm apart onto your lined baking sheets.  Rap the baking sheet hard on the counter top to remove air bubbles and then leave them sit at room temperature for 30-60 minutes to form a skin.  You can tell when a skin has formed by gently touching the top of one of the rounds, you should come away with a clean finger. If any batter sticks to your finger, allow them to sit for longer.

Bake the macarons for 12 - 15 minutes. The macarons should no longer wobble when pushed gently. Remove from the oven and allow the macaron shells to cool on their sheets for a few minutes before removing and placing on a wire rack to cool completely.



To Make the Ganache:

Place the chopped chocolate in a heatproof bowl. Gently heat the cream and butter in a small saucepan. Bring just to a boil and then immediately pour over the chocolate. Allow the mixture to sit for a few minutes before stirring the ganache until smooth. Allow the ganache to cool completely and then whisk until thick.

To Assemble:

Pair up your macaron shells. Fill a piping bag fitted with a piping tip of your choice with ganache and pipe ganache onto the flat side of one macaron in each pair, top with the remaining macaron shell and repeat until all of your macaron shells are sandwiched together.


Happy macaron making!

Wednesday, 19 November 2014

Mini Battenberg Cakes



It was my birthday not too long ago and my lovely boyfriend treated me to the most scrumptious and pretty darn swanky afternoon tea. Yes that's right, I prefer birthday tea to birthday cocktails, I'm just rock and roll like that.

Anyway, one of the glorious little bakes I had the pleasure of devouring that day was a little slice of mini Battenberg cake. I was pretty taken with it, it wasn't that it was the best Battenberg cake I had ever eaten, it was just the cutest little Battenberg I had ever seen and as we all know I'm a sucker for all things cute.

I was of course making mini Battenberg cakes within days, I just couldn't help myself.


My little cakes went down a storm, they were so yummy! I loved making them and they were nowhere near as fiddly and time consuming as I had expected.

This recipe makes two marzipan covered rectangular cakes measuring approximately 20cm x 5cm, I then cut each one in half to make 4 little cakes measuring approximately 10 x 5cm. Each of the four little cakes will cut into around 6-8 little slices.

I have used natural marzipan for my Battenberg cakes, just out of preference but you can use white marzipan instead.  To up the pretty factor of my little cakes I lightly dusted the marzipan with shimmering gold lustre dust, which transformed my Battenberg cakes into wonderfully festive looking little treats.


Mini Battenberg Cakes

Makes 4 mini cakes 

225g plain flour
1 1/2 tsp baking powder
pinch salt
225g unsalted butter, room temperature
225g golden caster sugar
4 large eggs, at room temperature
2 tbsp milk
1 tsp vanilla paste
pink or red food colouring paste
250g apricot jam
500g golden marzipan
2-3 tbsp icing sugar for rolling
Preheat the oven to 180C.

Grease a 20cm/8in square cake tin with butter.

Firstly you need to line your cake tin and create a division so that you can bake the two different coloured sponges at the same time.

Cut two 30cm x 20cm strips of baking paper to fit your cake tin. Line your cake tin with one sheet of baking paper and then grease the top of the baking paper. Do not apply the second sheet of baking paper yet.

Take a sheet of baking foil and fold into a 20cm long rectangle that fits directly inside and across the centre of your square cake tin.  Take your 2nd strip of baking paper and fold it in half, place the foil rectangle in the crease you have just created. Make two more folds at the base of the foil so that the baking paper stretches outwards either side of the foil divide.  Place the foil rectangle into the cake tin, making sure it is perfectly centred and stick the excess parchment to the bottom of the cake tin.


To Make the Cake:

Sift together the flour baking powder and salt.

Using an electric mixer cream together the butter and sugar for around 5 minutes or until very light and fluffy.

Add the eggs one at a time, beating well after each addition.

Add half of the flour and beat until just combined, add the milk and vanilla and once again beat just until combined. Add the remaining flour and beat just until blended. 

Weigh the mixture and divide into two equal portions.



Add just a little red food colouring to one of the portions and mix until the colour is even throughout. 

Spoon the pink batter into one half of the prepared cake tin and smooth the surface with a spatula.  Add the uncoloured cake batter to the other half of the cake tin and again smooth the surface with a spatula.

Bake the cakes in a preheated oven for 25-30 minutes until the cakes are well risen and spring back when lightly pressed with a finger. A toothpick inserted into the centre of each cake should come out clean. 

Allow the cakes to cool in the tin for a few minutes before removing and transferring to a wire rack to cool.

Once the cakes are completely cool, trim the edges with a long serrated knife.  

Cut each coloured sponge in half lengthwise so that you are left with four long strips of sponge (two pink and two white). Now cut each strip in half lengthwise again so that you have four long thin strips of white sponge and four long thin strips of pink sponge.

Neaten the strips as necessary and stack them into two separate little cakes, creating the two by two checkered pattern. 


To Decorate:

Gently heat the apricot jam and pass through a small sieve.

Brush the warm jam between each strip of cake to stick the cake strips together.

Dust icing sugar over a large flat surface and roll out half of the marzipan into a rectangle that is both wide enough and long enough to cover the entire cake. 

Brush the top of one of your cakes with jam and place it jam side down onto the centre of the marzipan. Brush all the remaining sides of the cake with apricot jam and draw the marzipan up and around the cake. I like to seal my cakes so that the marzipan join runs directly along the centre of the base.

Carefully turn the cake over so that the seam is on the underside of the cake. Smooth the marzipan and ensure all edges are neat and straight. Trim each end of the cake, removing any excess marzipan and revealing the checker board pattern.

Repeat with you remaining cake, once again dusting your surface with icing sugar and rolling out the second half of the marzipan into a rectangle.

Once again brush the top of the cake with jam and place it jam side down onto the centre of the marzipan. Brush all the remaining sides of the cake with apricot jam and draw the marzipan up and around the cake. 

Carefully turn the cake over so that the seam is on the underside of the cake. Smooth the marzipan and trim each end of the cake to remove any excess marzipan and reveal the checker board pattern.

Cut each cake in half so that you are left with four roughly 10cm long rectangular cakes.

Slice to serve.


Enjoy!

Thursday, 13 November 2014

Modelling Chocolate Recipe



I have been having lots of fun with modelling chocolate recently, it really is such a joy to work with it.

Modelling chocolate is so versatile and great for not only modelling but also moulding, covering cakes and making cut outs. You can achieve a brilliant level of detail using modelling chocolate, it is fantastically strong, making it brilliant for sculpting figurines and it blends seamlessly into itself making it much easier to achieve a beautifully smooth finish.


Making modelling chocolate is so easy, it only has two ingredients and you pretty much just have to mix them together! What could be simpler?

You can scale this recipe up or down as you wish, depending on how much modelling chocolate you need and you can adjust the ratio of chocolate to golden syrup to make the finished modelling chocolate softer or firmer depending on what you need it for.

As I am usually sculpting and modelling cake toppers with my modelling chocolate I like mine just a little on the firmer side but if you want to roll it out and cover a cake you may want to increase the amount of golden syrup just a little. Anywhere up to 125g of golden syrup to 250g white chocolate will be absolutely fine, giving you a ratio of 2:1 chocolate to syrup and resulting in a very soft modelling chocolate.


 This modelling chocolate has a brilliant texture and tastes wonderful. You can replace the golden syrup with light corn syrup if you are in the U.S. and do not have access to golden syrup.

White Modelling Chocolate

250g good quality white chocolate, chopped
100g golden syrup
sugar/candy thermometer

Place the chopped chocolate in a heatproof bowl and place the bowl over a pan of barely simmering water.  Gently melt the chocolate stirring occasionally until completely melted.

Warm the golden syrup so that it's approximately the same temperature as the chocolate, I usually warm mine to 40C but check the temperature of your melted chocolate with a candy thermometer and warm the syrup to the same temperature. Pour the golden syrup into the chocolate and with a rubber spatula, fold the syrup into the chocolate just until the two ingredients are fully combined.

Do not over mix the modelling chocolate at this point, if you over mix at this stage the mixture will separate and become very oily. The modelling chocolate will not be modelling chocolate consistency at this stage and your instinct will probably be to knead or mix but do not!

Pour the mixture into a freezer bag or scoop onto a piece of plastic wrap, seal airtight and let the modelling chocolate set overnight at room temperature.

When you are ready to use the modelling chocolate, break off a workable amount and knead it in your hands. As the chocolate warms, it will become malleable and soft. Knead until very soft and then allow to firm up at room temperature for a minute or so and it will be ready to use.

Colouring Modelling Chocolate

Always use colouring pastes or gels to colour modelling chocolate, you can mix these into the chocolate as you would fondant.

Do not use liquid colour, it will ruin the modelling chocolate.  Colouring modelling chocolate can get messy, the chocolate does not absorb the colour as quickly as sugar paste or fondant so you may want to wear gloves.

Enjoy!

Salted Caramel and Coffee Layer Cake




This beautiful cake is such a winner, with light and fluffy coffee cake layers, whipped, creamy coffee and caramel buttercream and lashings of silky smooth salted caramel, everyone who tries this cake loves it.


I mean seriously, just look at that caramel! It's like a salted caramel covered dream.


Best of all this cake really is very simple to make and decorate. 

 I absolutely love the addition of chopped nuts to decorate but they are by no means essential so feel free to omit them if you prefer.


Caramel and Coffee Layer Cake

For the Caramel:

300ml double cream
100g caster sugar
120ml golden syrup

50ml sour cream
1/4 - 1/2 tsp sea salt

For the Cake:

225g unsalted butter. room temperature
225g plain flour
1 1/2 tsp baking powder
100g dark brown sugar
125g light brown sugar
4 large eggs
40ml very strong coffee (2 1/2 tsp instant coffee dissolved in 40ml boiling water)
2 tbsp milk
1/2 tsp vanilla paste

For the Coffee and Salted Caramel Buttercream:

30ml boiling water
2 tsp instant coffee
1 tbsp milk

300g unsalted butter
250g icing sugar
80ml salted caramel

To Decorate:

75g mixed roasted nuts, roughly chopped

To Make the Caramel:

Combine the double cream, golden syrup and caster sugar in a large heavy based saucepan, place over a low-medium heat and bring to the boil. 

Allow the caramel to bubble away for 10-12 minutes, until dark amber in colour and the caramel thickly coats a rubber spatula. The caramel will thicken further once cool.

Add the sour cream and sea salt to taste, mixing until evenly distributed, allow the caramel to cool at room temperature for 15-30 minutes. Pour the caramel into a heatproof bowl, cover with cling film and leave the caramel to cool completely before using.

To Make the Cake:

Pre-heat the oven to 180°C, Gas Mark 4. Lightly butter 2x20cm diameter, 4.5cm deep sandwich tins and line with baking parchment. 

Sift together the flour and baking powder and set aside.

Using an electric whisk, cream together the butter and both sugars for about 5 minutes until very light and fluffy.

Add the eggs one at a time, beating well after each addition. Add 1 tbsp of the flour along with the third egg to prevent curdling.

Finally, using a large spoon or rubber spatula, fold in the rest of the flour. Add the milk, coffee and vanilla and mix just until blended.  

Divide the batter between the cake tins and bake for 20-30 minutes or until the cakes spring back to the touch, or a cake tester inserted in the centre comes out clean. Leave the layers to cool in their tins for around 15 minutes before turning them out onto a wire rack to cool completely.

To Make the Coffee and Salted Caramel Frosting:

Dissolve the instant coffee in the boiling water and add the milk. Set aside to cool.

In a large mixing bowl, beat the butter using an electric mixer until very soft and smooth. Add approximately half of the icing sugar and the coffee mixture to the butter and beat for 1 minute. Scrape down the sides of the bowl, add the remaining icing sugar and 80ml of salted caramel and beat for 5 minutes.



To Assemble the Cake:

Level both cake layers, place one layer on a serving plate or cake board and spread coffee and caramel buttercream over the top.  Top with the second layer of cake and use the remaining buttercream to frost both the top and sides of the cake. 

Now you want to pour your salted caramel over the top of the cake, if you want the caramel to almost cover the cake, drizzling down the sides like mine, pour the whole lot on top, (maybe reserving a couple of tablespoons for a salted caramel latte or two), if you would prefer the caramel to cover the top and just drizzle a little of the way down the sides, use half of the remaining caramel instead.  Sprinkle the top of the cake with chopped nuts if you wish and serve with good coffee.

Enjoy!