Monday, October 31, 2011

One more time for the caramel cake

I know I already posted a caramel cake recipe here not too long ago. It was a recipe that I was, in fact, happy with. But if you were in my place, how would you feel when someone tells you that your cake isn't close to the cake you are trying to copy?

I don't know if 'disappointed' is the right word because I knew all along, that while the icing tasted good, it wasn't exactly IT.  The simple truth was that the "right" icing was supposed to be poured and not spread.  The icing should be super smooth on the cake surface rather than marred with spatula marks.

For the past couple of weeks, I've been trying to ask around the net for ideas from people who've uploaded their caramel cake photos, particularly those with icing that appeared to have the right consistency.  I wasn't exactly asking for their recipes, just opinions on what I can do to improve mine. I get lots of emails from people asking for my recipes and for advice, and without exaggeration, I do respond to every single email.  So in a way, I expected answers myself, even just to tell me that they are sorry they can't help me.  Sadly, only one had the courtesy to respond to me. The one recipe shared with me, unfortunately, was a spreadable icing too.  Still, I gave it a try.


Sorry to say, I wasn't very happy with the outcome.  The taste was alright but the icing was pale in colour (due to the lack of caramelized sugar) and it was thick and difficult to spread smooth.  However, the good news is that,  it gave me an idea on how to revise my recipe.

The next thing to do was, of course, bake another caramel cake.  I made one for my late mother's birthday last October 27.  I changed the proportions of my ingredients and hoped for the best.  And I prayed to my mom to help me make it right.  After all, the cake was for her.

How was it, you ask?  I think the photos will speak for themselves.




I am very happy to say that I think I have finally got it right!  Whether or not this tastes like THAT CAKE, I really don't care now because it was the right sweetness for me and the consistency was completely pourable.  Except for some tiny air bubbles (which I know is avoidable), the cake surface was smooth.  I did not need to do any spreading.

Here it is then...the revised (and hopefully, much better version) of the caramel icing recipe.  The procedure is the same as the original one.  Just take note of the changes in ingredients and quantities.

CARAMEL ICING (enough to frost and fill an 8" round cake)

2 eggyolks
1/2 3/8 cup white sugar, divided updated: 19/2/2013
1 1/2 cups evaporated milk (one 375 ml can), divided
1 1/2 tablespoons cornstarch
1/4 cup boiling water
1/4 cup butter, cubed
1/2 teaspoon vanilla extract

Whisk the eggyolks with 1/8 cup (or 2 tablespoons) of the sugar in a small bowl/jug.  Add in 1/4 cup of the evaporated milk and cornstarch.  Mix well, then set aside.

In a heavy saucepan, over low to medium heat, caramelize the remaining (3/8 1/4 cup) sugar.  When sugar is completely melted and a golden brown colour, add boiling water.  Bring back to a boil, making sure all the caramel is incorporated into the water.  Carefully add in the rest of the evaporated milk (1 1/4 cups).  Heat ;mixture just until it starts to boil.  Without turning off the heat, pour a little of the caramel/milk mixture into the eggyolk mixture to temper the eggs.  Mix until smooth.  Pour this back into the remaining caramel/milk mixture in the saucepan.  Mix until icing reaches a thick consistency.  Off the fire, add in butter and vanilla extract. Let cool just a little bit, whisking once in while.  The mixture will thicken more.  Pour onto cake while still warm.

NOTE:  This icing is pourable.  Let it flow smoothly over the top and sides of the cake.  Put strips of baking paper under your cake to catch the drips.

Enjoy!  Hope you will be happy with this as well.


70 comments:

  1. What a wonderful cake... I was just talking about cakes yesterday to my friend... how awful some cakes from the bakery looklike... and said... I know there a blog from Australia... (I meant you ;-) )

    and here you are again with a yummy and very good looking cake...

    Have a wonderful time

    Andrea

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  2. Corinne...thank you for sharing your caramel icing. If you want to intensify that butterscotch taste, may I suggest browning the butter first before adding it to the caramel. However, you will have specks that would simulate vanilla beans but would smell and taste nutty like butter pecan. Like you, I really do not care if my icing has specks. I just tell people to taste it first before they say anything! Do you do a crumb coat first? Maybe make a double batch of icing and crumb coat all around, then refrigerate to let it set. Once set, then pour the rest of the warm icing. People will thank you for it for they have a DOUBLE DOSE of caramel icing ...and who doesn't like carmel icing? Adding a bit of corn syrup as well will prevent crusting even after 2 days. It will remain soft as well as provide a glossy finish as it sits longer. You will not have a dull finish. Adding a really TINY pinch of salt balances the sweetness or cuts it down a bit.

    NOw as for your ube cake...if people find it a bit thick due to the added yam in the cake batter, may I suggest adding another yolk OR a tad more oil. Yolks in cakes act as tenderizer besides adding richness to the cake. Likewise, oil besides providing moistness to the cake, also acts as tenderizer. NOTE the OR...not both!

    If you have trouble with shrinkage for your chiffon cake, I think the problem lies with the pan size. A full recipe of chiffon cake using 2 1/4 cups of sifted cake flour will be enough for a 9 by 13 pan or 1-7 inch and 1-9 inch round....the round pans are about 2 1/2 inches high. Another problem could be the meringue. I stop the mixer once it has reached what I call shaving cream consistency. After pouring the batter in the pan, I do not even level it off. I just give it a light tap on the counter and in the oven they go. Another reason for the shrinkage could be the folding. If the meringue is folded a bit fast, you will lose volume for it might deflate a bit. So what I do that helps is folding the meringue in stages.

    I noticed in your pictures that your chiffon cake is really golden...free range eggs?

    ReplyDelete
    Replies
    1. Hi Betty how much corn syrup needed?

      Delete
    2. I highly doubt BettyQ will read this. Personally, I do not think you need to add corn syrup. The icing remains soft even when refrigerated.

      Delete
  3. When unmoulding the cake and the center dips a bit after unmoulding, the problem might be the baking paper lining you use. I can only assume that you use silicone paper or wax paper. Both have the non stick effect esp. the silicone paper. Sprinkle the BOTTOM only of the pan with water...not much...sans the paper! The droplets of water form pockets once you put your cake batter in the pan. Once you put the pan in the preheated oven, the steam created by the pockets of water sort of jump start the cake to rise. At the same time, once the cake is done and as it cools INVERTED, the cake has a safety net by clinging to the bottom. Following the above suggestions as well , after unmoulding you will no longer have a cake that dips in the middle. It might be a pain removing the cake but I find that after you gently release the cake from its sides, gently start to release the bottom starting from the outer circle and going inward. This is only for cake pans WITHOUT removable bottoms. I use cheesecake pans with removable bottoms. Using dental floss, I release the cake from the bottom while still inverted.

    Hope the solves your problem. Another thing...if anyone wants the the Ube flavour in their icing and filling for Corrine's Ube cake...add some melted UBE ice cream. Ice cream contains stabilizers already giving you the added bonus of the UBE flavour.

    ReplyDelete
  4. hi Corinne,
    Im a newbie in the cake world and so far created cakes only for family & close friends. So proud of you for not giving up and I believe your mom has helped you achieve what you have set out to do. I was just looking around for a lighter version of red velvet for our christmas get together when I discovered your blog. I havent tasted Estrel's caramel cake but there is a popular caramel cake in Makati, in San Lorenzo village, if i remember correctly, where we used to order this heavenly cake from. It does taste very light coz of the chiffon & frosting like leche flan/yema fusion. Can't wait to try your caramel cake. Thanks for braving it out and sharing your success. God bless you!! It was my birthday last week and just bought a small cake from Michel's and decorated it with my name. It was sooo sad hehehe...This would definitely be my next cake, probably make a test cake for a friend's upcoming bday (since its my first chiffon cake too, will search your blog/net for tips chiffon cake) then decide if my powers can bring me to make it for Christmas! Thanks again!! Thesa, Sydney

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  5. Hi Thesa,

    You are referring to Costa Brava, aren't you?

    Believe me, if you can master these chiffon cake and caramel icing recipes, you don't have to buy a caramel cake from anywhere ever again.

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  6. love your cake po :) im dying to try this recipe.. <3 more powers!!

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  7. Thanks for your cakes....you gave me a chance to have a small business. I never planned to I just try your cakes let my colleagues try and later on I'd have cake orders. I willingly accept them though I sacrifice a little left of my ME time to making the cakes coz it gives me a chance to practice. Since Filipinos here don't get a chance to eat FIlipino style cakes like Ube and Mango, they truly couldn't get enough of them. THanks for sharing your recipes, it's truly selfless of you.- Jan

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  8. I already tried your recipe and it was a big hit among my friends, although the caramel icing was dull and not very attractive looking. The one in the picture you posted looks like the real thing. Should I add the butter towards the end of cooking the caramel or should I add some corn syrup to make it look smooth and shiny.

    Thank you so much for sharing.

    May God bless you more so you could come up with more delicious cake recipes.

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  9. It does say in the recipe to add the butter right at the very end, off the fire.

    Did you pour your icing while it was still warm? I can imagine it becoming dull if you had spread it. If you just let it flow naturally, the icing will be smooth and shiny.

    You can try adding corn syrup if you want. I just don't know how much to add, sorry.

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  10. Hi Corrine!

    Thank you so much for sharing this wonderful recipe, I will be making this for my 1st Christmas Eve here in the US. I am bummed that I am not able to spend my holidays in our homeland (Philippines) the land of magnificent cakes specially the caramel cakes of filipinos which I always look forward to every Christmas.

    I have a question about the caramel cake icing: I saw this video on youtube for a filipino caramel cake icing but no recipe and observed that the bakers icing was spreadable than pourable? http://www.youtube.com/watch?v=hH91_FfA_ck

    I was wondering what you thought about that.

    Also, If you can give me any additional tips in making this cake right since I am super nervous about it...that I decided to make it a day before noche buena just in case I will have to re-do it. :-/

    Any Help will do.

    P.S. Can you also post the recipe decorative frosting on your cake? I have searched for it on your blog but could not find it.

    Anyway You are definitely HEAVEN SENT Ms. Corrine, I really appreciate your blog and thoughts.

    Thank you,
    Sai
    ecleas2k@yahoo.com

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  11. Dear Corrine,

    Thanks for sharing the recipe, Corrine! I am going to use your recipe tomorrow. Hehe! I love Costa Brava and Estrel's and miss their Caramel cakes terribly and I have been hunting for a recipe of a pourable caramel icing. ;)

    Thanks so much,

    Fil

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  12. Hi Corinne,
    Just an update from my Nov'11 comment. Yup it was Costa Brava. And yey for a successful first attempt!! Our Christmas get together was extra special thanks to your persistence and generosity. I nearly died when the melted sugar turned solid when i poured the water but i stayed calm and kept on mixing haha. Finished product was delightful, brought me back to bdays/special office events in Makati when we used to order that cake. Im not very good with piping so just did "ribbon" piping to cover the sides & outlined top of cake; santa's face in the middle all using swiss meringue. Wanted to send you a photo, hope to find your email addy on your blog. Cheers to you!!! P.S. I read an article/interview with Costa Brava's owner who said she intentionally cuts the sugar to make it less sweet, will also do that next time since the swiss meringue is sweet enough. Over the moon for my 1st chiffon & caramel icing success. Your caramel icing + swiss meringue + chiffon cake recipe = match made in heaven! Kiddies and Oldies all loved it, ubos sarap!!! Thesa, Sydney

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  13. Hi..Corinne,

    I want to thank you for posting your recipes. The caramel chiffon cake turned out well. Everybody enjoyed every bite.. btw i have a few questions.... what tips are you using in most of your cakes? and the swiss meringue buttercream frosting hindi ba sya natutunaw kaagad? thanks...

    anavee

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    Replies
    1. Hi Anavee,

      The usual tips I use are the following: different sizes of star tips for borders, ruffle tip #88, petal tip #104 for roses, leaf tip #352 or 366, tip #2 or 3 for writing.

      Swiss meringue buttercream isn't very stable under very warm weather. You might want to change half the butter content with shortening.

      Delete
    2. thank you very much...now I know what to do with the frosting..thanks again

      Delete
  14. Your caramel recipe is so delicious. But the second time I made it, since I don't use any other buttercream on my cake (which adds more sweetness to your not too sweet caramel), I increased the sugar by 2 tbsp - 1 tbsp for the egg mixture and 1 tbsp for the caramelized sugar. Also, I find it is better for me to do 1 1/2 of your recipe because like more caramel (therefore 3 tbsp more sugar). This is the best caramel. To me it tastes like a lightened dulce de leche. Less sweet and with a more creamy consistency than dulce de leche.

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  15. made this recipe again yesterday.. it was perfect as usual!! thanks for the recipe!! ;)

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  16. Kindly stop writing comments on my blog just to promote yours. If your recipe/blog is good then followers will just keep on coming to you, you don't need to use others for your personal intentions. It is very clear that you just want a higher PR and to get more followers. Stop sending spam messages to my blog, will you? Mind your own business. Thanks!

    ReplyDelete
    Replies
    1. WOW, what a shock...

      First of all, I wish you had emailed me instead of leaving an Anonymous comment here. I published your comment anyway because I have to set the record straight.

      You don't know me at all so please do not be so quick to judge. I DO NOT SPAM ANYBODY nor DO I USE ANYONE TO PROMOTE MYSELF OR THIS BLOG. I HARDLY EVEN LEAVE COMMENTS ON OTHER PEOPLE'S BLOGS SO REALLY, I AM MORE THAN MINDING MY OWN BUSINESS.

      I've shared tutorials and recipes here freely and yes, people come here without me having to "promote" myself elsewhere. The content of this blog speaks for itself.

      Obviously, SPAM emails can come from anywhere, not necessarily from the person you think it's coming from. It happens to me nearly everyday...emails, comments with links, etc. I know better than to judge any of them.

      If you want to clear things up with me, feel free to email me and introduce yourself. I would have done the same had you not made yourself anonymous.

      Delete
    2. Also, read my blog post here:

      http://pinoyinoz.blogspot.com.au/2012/03/me-spamming.html

      Delete
  17. Corinne,
    I have tried to make this icing twice, one time for each version. Each time it is thin and will not set up for icing. What am I doing wrong? Did anyone else have this problem? I increased the sugar the second time because I am not using the buttercream. The flavor was perfect, but it just wouldn't get thick enough for icing. I'm looking for a caramel icing that stays soft - but I need it to be thick enough to spread on the cake. If anyone has any ideas I would so appreciate it!!
    Linda

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    Replies
    1. Hi Linda,

      I do not know what you are doing wrong. The first version of this icing is actually quite thick and is spreadable. This should have worked for you. The second version is pourable but thick enough to set once on the cake. Both remain soft even upon refrigeration.

      The only possible reasons I can think of are: 1)you might be using the wrong amount of cornstarch; or 2) you are not cooking it long enough for it to thicken; or 3) you are overcooking it that the thickening power of the cornstarch is lost.

      If you are not doing any of these, my only suggestion is for you to experiment and add a little more cornstarch for the icing the achieve the spreadable consistency you are looking for. Good luck!

      Delete
  18. Corinne,
    Thank you so much for your response. The first version was thicker than the second - but still never set up for icing. The second was really thin. Perhaps I am not cooking it long enough. Can you give me your cooking times for each process - broken down with the recipe? Maybe that would help me. I'm so frustrated, because I am a very good experienced cook and I just can't make this work. The flavor is wonderful and I really want to get it right! Thank you again, I really appreciate your help.
    Linda

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    Replies
    1. Hi Linda,

      I really wonder why your icing is not thick. Here is the photo of the very last caramel cake I made:

      http://www.flickr.com/photos/corinneqp/6825909544/in/photostream

      I poured the icing over the cake while it was still hot. If I had waited any longer, it would have been too thick to be completely poured. I didn't touch the icing on the top of the cake after I had poured it. However, I did spread around the sides to make it smoother.

      I don't exactly know the cooking time. I just eyeball it. I use a whip to continously mix the icing while it thickens. When I begin to see beater marks and I feel that that mixture is becoming heavier, I turn off the heat and then add the butter and vanilla. This is for a pourable consistency.

      If you want it to be thicker, I suggest you cook it a little longer then let it cool before you spread it. Or if that still doesn't work, add more cornstarch.

      Delete
  19. Corinne,

    Thanks for the photo. Okay, I will try the original recipe again. Just a couple of quick questions:

    1. I did double the recipe for a three layer cake - have you ever doubled it?
    2. When you add the boiling water to the caramel, did you cook it down or just bring back to boiling?
    3. For the cooking time - after you add the egg mixture - do you let it boil or just simmer?
    4. Would you say closer to 10 minutes or closer to an hour?
    5. Do you let it cool before you ice the cake?

    Just trying to get an idea of the time it takes to thicken - I did use a wooden spoon to stir and not a whisk to beat it as it was cooking - maybe that made a difference?
    Thanks again for taking the time to answer my questions. I'm determined to get it right! I'll let you know if I have success!

    Linda

    ReplyDelete
    Replies
    1. To answer your questions:
      1. Yes, I have doubled and even tripled the recipe. Same results every time.
      2. After I add the boiling water, I mix it until all the caramel has "melted" into the water, meaning until no lumps of caramel remain. And yes, it is bubbling and boiling.
      3. Throughout the cooking process, I only use a low to medium heat. After I add the egg mixture, I just keep mixing until I reach the desired thickness. I would say it is just simmering rather than boiling.
      4. Closer to 10 minutes. It doesn't take long. Just keep mixing.
      5. As I've said in my previous comment, I pour the icing over the cake while hot (as in it is still steaming). Personally, I prefer the second version over the first. I like to pour rather than spread because it gives a smoother top. And also, the second is less sweeter for me.

      If you have any further questions, I would prefer an email instead. My address is pike(dot)corinne(at)yahoo(dot)com.

      Delete
  20. Hi Corinne,
    this cake is wonderful, I just made it and it tastes great.
    The problem I had was the caramel looked pale in comparison to yours. And of course, my chronic problem which is the swiss buttercream. i don't know why it's a hit or miss for me. I love swiss buttercream, but i have consistent problems with it. I've already researched how to troubleshoot it, but there are times that it won't set as it should. Anyway, will try this recipe again with the first caramel icing, just want to try it

    ReplyDelete
  21. Mitzi from Carlsbad, NM USAApril 23, 2012 at 4:29 PM

    Hello Corrine,

    I have tremendously enjoyed your site. You have pretty much convinced me that chiffon cake is the way to go. I tried to make your caramel cake with the pourable caramel icing and I got it on my second try. I really love that the cake as a whole is not too sweet. Hindi nakakasawa. This is definitely a keeper.

    I appreciate the time and effort you make in your site. It is truly a reliable source of delicious recipes for an amateur homebaker like me.God bless you and your family.

    ReplyDelete
  22. Hi Corrine. Finally!!! I found the recipe here in your wonderful blog site. It is so interesting to try it so I'll try when i'll have time. I have been a lover of caramel cake especially its icing!! Philippines has the best caramel cake ever. I am so happy and believe that this is the caramel icing I've been looking for in the net for so many times until I found yours! Thank you so much,Corrine. And i'll let you know what's the outcome!~ GOD bless. frm philippines

    ReplyDelete
    Replies
    1. hi corinne! I tried it and the taste is so good. Parang vanilla custard filling kasi pareho cla ng recipe pero different method ang pagluto. anyway,thanks for sharing!

      Delete
  23. hi ms. corinne. will attempt to use your recipe tom. my problem, however, is that i only have an 8 inch 2 1/2 inch high pan and not 3 inches. is that ok? or should i just use my 9 inch 2 1/2 inch high pan?

    thanks!

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  24. thanks! i'm excited to bake the chiffon later. i will follow your tip to refrigerate it overnight for easier handling. i will make the caramel frosting tom.

    i will post my feedback when i'm done with it.

    ReplyDelete
  25. hi ms.corinne. this caramel icing is for frosting only and not for filling in between layers of cake?

    thanks!

    ReplyDelete
  26. I LOVE your caramel icing. The only thing is that mine never looks as nice on the cake as yours, so I always end up making drawings with a fork. Do you have an angle you use to pour the icing so that all of it flows all over the cake. Mine never seems to flow perfectly. But I don't really care because it tastes so good and I use the fork to make drawings. But I would still like to know how you do it. Maybe you can't explain how, but in case you can, I would love to know. Thanks! Regine

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  27. Guys - I just did this today with a friend but it was a fail! :( I need help on how to make the chiffon perfect. Also the crust has a taste of bitterness and the "after-taste" that leaves in your tounge. Its a lottle disgusting? Is it because of the vanilla extract? I did exactly hat was given but still something went wrong! :( help!!!

    ReplyDelete
    Replies
    1. When you say 'fail', what exactly do you mean? Did your cake sink? Was it dry? A failed chiffon cake can be caused by a number of things. I can assure you though that it has nothing to do with the recipe itself.

      I don't know where the bitter after-taste came from. Vanilla extract does not do that. Did you use the correct amount of baking powder? Was it really baking powder you used and not baking soda? Offhand, these are the only things I can think of.

      If you want, you can email me directly instead of leaving a comment here and I will try to help you figure this out.

      Delete
  28. Hello Ms. Connie,

    I have been a lurker and avid reader for some time but this is my first time to post a comment.

    I am a fan of Estrel's Caramel Cakes. We grew up on them, having their cakes for most special occasions since 1974 and even up to the present. Their shop use to be located at the Laperal Building next to the University of the East in Manila and since my mom was a faculty member at UE, it was very convenient for us to order and pick-up the cake. They later opened another shop in Quezon City making it all the more convenient for us to get their famous caramel cakes because we were living in QC.

    Around six years ago, we moved to Makati. Their branch in Manila is now closed and we have found traveling to Quezon City so out of the way so we get to taste the cake very seldom nowadays.

    Since then, I have been searching for the famous recipe online and was delighted to find it on your site. This has been bookmarked for some time now and last night, I finally decided to try out the caramel frosting recipe to celebrate my sister's birthday(haha, my sister is in the States). Well, to save on time, I bought a ready made chiffon cake because I was particularly interested in the frosting.

    Frankly, I had my doubts because the ingredients and procedure was like that of an English pudding and seemed so far from the texture of the caramel frosting of Estrel's. I decided to go ahead anyway telling myself that if it doesn't work out, I will simply top it with a can of peaches and whip cream and stick it the ref for an instant crema dessert!

    PLEASANTLY SURPRISED! Wow! The caramel frosting did work completely especially after chilling in the ref. I did find it kind of difficult to keep the frosting from being perfectly smooth on top but I am sure that practice will make perfect. I also plan to add a tad more sugar just to suit my taste.

    Thank you so much for sharing this wonderful recipe.

    More power and God bless!

    ReplyDelete
    Replies
    1. Thanks for sharing about your Estrel's caramel cake experience. Let me just say though that the recipe here is not "the famous recipe". This is just my attempt to create something similar. That truth is, I have not even tasted an Estrel's cake in my entire life. So let me just ask, how does it compare?

      By the way, my name is Corinne, not Connie.

      Delete
    2. Hello Ms. Corrine (my apologies for the previous wrong name),

      My parents sort of thought that there was something missing but we all enjoyed the caramel cake. The three of us finishing it in less than 24 hours.

      I personally would add at least 50 percent more sugar to make the caramel. I also read in an article that Estrel uses Anchor Butter. I believe that there are indeed slight differences in brands that we use. I happened to use Alaska Evaporated Milk in testing your recipe because that is what I had at the moment. Alaska evap has added coconut milk (to keep its price low and competitive) in it so I would definitely try using a 100% full cream evap next time around. I believe your recipe is already very close to Estrel's Caramel Cake with only a few minor tweaks needed.

      I could imagine how difficult it must be to replicate a recipe that you have never even tasted. I need a side by side comparison when attempting a feat like that and could never even rely on memory alone but you were able to make it on description alone!

      I couldn't wait to proudly serve this to friends and family on the next nearest special occasion!

      Delete
    3. Thanks for the feedback. Of course, it's entirely up to you if you want the frosting to be a little sweeter. I like it this way because the buttercream borders and decorations do add more sweetness overall.

      Do bake the chiffon cake from scratch next time. It's a whole lot better than a store-bought one. I'm sure you'll enjoy the whole caramel cake experience more.

      Delete
  29. I've tried this frosting and it was done perfectly..taste so great.tnx corinne.

    ReplyDelete
  30. They all loved it mocha cake w/ this caramel frosting. I love to share the picture of the cake I made.

    ReplyDelete
    Replies
    1. Feel free to email me a photo of your cake. I'd love to see it!

      Delete
  31. hi corinne,

    i made your caramel cake recipe today and everything turned out well! my family liked it. I just noticed though that the color of my icing wasn't as dark as yours. it was a bit on the light brown shade instead of the dark toffee color. i just wonder if i did something different when i made the icing? how did you achieve the darker color? i think i had the right consistency but the color was a bit far from yours.

    ReplyDelete
    Replies
    1. If you want your icing darker, you can cook the caramel a little further so it becomes darker in colour. Just be careful not to burn it.

      Delete
  32. Hi Corinne, thank you for your recipe on your caramel, it seems that it won't be as sweet as those I've always tasted out there. I'll try it and let you know how it goes.

    On another side note, I'm also looking for a caramel frosting recipe thick enough to be piped (for cupcakes), do you happen to have any that is not so sweet? The ones I've tried are caramel buttercream (or cream cheese+butter) frostings which used a lot of icing sugar, so I wonder if you have a pipeable caramel frosting to share.

    Thank you! :) Cheers and take care, Jasline

    ReplyDelete
  33. Hi Corinne,

    People are talking about Estrel's caramel cake, and they look so delish... Unfortunately, I haven't tried even a single slice... I am actually new to baking, like 5 months now and this is my next project.... Good luck to me! I am in the Philippines, so the weather is kinda warm so good luck to me on the SMBC, I actually want to learn how to do the flowers and stuff... :)

    Thanks for sharing your recipe, I will try this as soon as I get a time, and I have a feeling that this will be the new favorite of my friends, yes I am claiming it. hahaha :)

    Best,
    Rich

    ReplyDelete
  34. Hi Corrine,

    Last night, I was studying your recipe, and I hardly can't wait... Now while writing this comment, i am now enjoying a slice of my own caramel cake.. Evey thing went fine even the SMBC... the only bad thing is, I only have yellow food coloring available :( plus the design was only borderline piping's and other designs I invented (LOLS) coz I don't have tips for leaves and flowers... Thanks for sharing, your recipe is perfect no need to do revisions....

    ReplyDelete
  35. Hi Corrine,

    So nice to know that your a big fun of Estrel's caramel cake, cause I'm too. I'm a 42 yr old chef born in the Philippines but been living in Norway since I was 15 yr old.

    I had an Estrel cake for my first birthday. Did you know that the owner and the very first Estrel bakeshop was in Calapan Or.Mindoro.? Where I was born...I had an Estrel cake for my 40th Bday when I celebrated it in Manila. And I make sure everytime I'm in MNL to get a big order of this addictive cake:)

    Like you I have search and experimented several recipes to get the TASTE. And I'm happy to share the big secret to the icing!!!

    Replace the sugar with condensed milk. :)) Happy baking!

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    1. Thanks for the tip but how exactly do you replace it?

      To be honest, I find Estrel's caramel icing very bland, with no caramel taste. I am quite happy with the recipe I am using.

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  36. Hi where the recipe of the swiss meringue buttercream, cant find it here. Ty

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  37. Corrine, I am just curious as to why you lowered the sugar content from 1/2 cup (8 tbsp) to 6 tbsp. I have done it several times with 1/2 cup and it is wonderful and not too sweet. I can, however, I guess, see how you may want it a bit even less sweet particularly if you are also making the Swiss Buttercream. I usually make your recipe without the buttercream (although I want to try it out one day as well). Next time I make the caramel, I will more than certainly try your reduced sugar version. Thanks! Regine

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  38. I just wanted to tell you that this recipe is perfect. I did it for my Gradma's 91st birthday yesterday. I am a novice and my cake didn't look as good as yours. Nevertheless, everyone loved it. :)

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  39. hi miss corinne! thank you for sharing your recipe! will definitely try it soon. my kids love cupcakes though, so can i use this recipe to make caramel cupcakes instead? thanks!

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    1. I don't use chiffon cake recipes to make cupcakes but you can certainly try.

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    2. is it because it may shrink when taken out of the oven?

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    3. Yes. You can try inverting the cupcakes onto a baking paper or tea towel dusted with icing sugar.

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    4. Hi Corrine, just bought your Book yesterday ! Excited to have it with the hard cover.. Been searching for a recipe like Estrells prefer it the Costa Brava, Estrells has got that really cooked caramel (nuttiness) flavor ..

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    5. Thanks for buying the book. I appreciate it very much. Hope you will enjoy the caramel cake as well as the other cakes.=! :)

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  40. Hello Corine!
    I tried this recipe today and it turned out good,the taste ans sweetness is perfect the only thing is how the color turned out,it was not so brown like your frosting on those cakes.it's like pale yellow.want to know how you make it really brown?
    Anyways, thanks a lot for sharing your recipe.
    Have a good day!

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    Replies
    1. If you notice, I edited the recipe to lessen the sugar. The cake in the photos was made using the original recipe with 1/2 cup sugar for the caramel, hence the darker colour.

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  41. Hello Corinne!

    Thanks for sharing this. I am planning to make a cake out of your recipe but can I make the caramel icing days before I use it and just refrigerate? Or it is necessary to just make the icing the same day that I'm planning to consume it?

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    Replies
    1. Make the icing when you are ready to assemble your cake. As stated in the recipe, this icing is poured over the cake while hot.

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  42. Corinne, one problem that I have is that once you pour some of the icing on top of bottom layer, and then place the top layer, the latter tends to slide due to the "wetness" of the icing. So I have found myself making a small batch of the icing earlier so that it thickens up and becomes less "slidable" for the filling. I am guessing you don't have this problem yourself. Regine

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    1. Regine, maybe you put too much caramel filling? I only put a thin layer. When I tilt the cake so the icing on top drips to the side, sometimes the top layer moves a littlle bit. When it does, I just tilt in the opposite direction so it will go back into place.

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