EPIC Salted Caramel Rectangular Loaf Cake! | Recipe & How To | Cupcake Jemma
Finally, all the secrets on how to decorate a rectangle cake! And not just any rectangle cake….a SALTED CARAMEL rectangle cake. This moist Syrup sponge is layered with deliciously smooth Salted Caramel Buttercream and OODLES of Salted Caramel. Let Sally talk you through the recipe as well as giving you all the tips for getting those straight edges and sharp corners.
Enjoy! And let us know how you get on over on Instagram by using the hashtag #cupcakejemma as well as tagging us @sallydells @cupcakejemma because we LOVE seeing your photos.
Head over to CupcakeJemma.com to order your RAINBOW CAKE Bake at Home kit too. It’s our best yet! h
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For the cake in the video: 2 x 12×10″ Tins
This will also work for a 4 layer 8″ round
For the Sponge
– 330g Unsalted Butter
– 330g Dark Brown Sugar
– 660g Golden Syrup (or Corn Syrup)
-3 Large Eggs
-450ml Whole Milk
-660g Self Raising Flour (OR 660g Plain Flour WITH 5tsp Baking Powder)
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For a Smaller Sponge
– 225g Unsalted Butter
– 225g Dark Brown Sugar
– 450g Golden Syrup (or Corn Syrup)
-2 Large Eggs
-300ml Whole Milk
-450g Self Raising Flour (OR 450g Plain Flour WITH 4tsp Baking Powder)
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For the Salted Caramel
– 125ml / 1/2 Cup Water
– 225g / 1 Cup Sugar
– 250ml / 1 Cup Double Cream
– 1 tsp Vanilla (Get yours at CupcakeJemma.com)
– 1 tsp Salt
For the Buttercream
– 400g Soft Butter
– 640g Icing Sugar
– 1/2 Batch of Salted Caramel
For less icing Just Halve the ingredients above!
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Recipe Video:
