Finally, it’s here, my most favorite season… Fall! It’s a little late this year as the trees are yet to change their colors, but the weather has started to get cold for sure. Also, another beauty is that it’s the season of apples. I did not get a chance to go apple picking this year, but I’m sure most of you would have had a lot of fun. With bags full of apples in your pantry, it’s time to gear up your baker’s suit and start exploring some apple dishes. And that’s what I’m going on get on to, join me and read along!

Apple strudel is one of the easiest apple desserts you can make, with least efforts and the basic minimal ingredients available in your pantry. This dish tastes so damn good; its flaky, sweet, tangy & crunchy. Like I said, you can wow your guests with its taste, aroma and some fancy creativity by showing off your braiding skills.

For this recipe you can either make your own dough, or use a store-bought puff pastry sheet like I did, which will significantly reduce your work load. This is a simple dessert, but while you go through the recipe ingredients and instructions, I’m sure that you will have many questions popping up in your head. And so, here are my answer to a few:

1. Why roll your thawed sheets? Always roll your thawed puff pastry sheets to the right consistency and shape, this helps prevent the pastry crust from puffing-up too much.
2. Why add lemon juice? Always coat your apples with lemon juice (just like your avocados) as it prevents browning, plus it adds a slight tanginess to your strudel which very well compliments the sweetness.
3. Breadcrumbs, huh? Yep, you heard it right. Apples release juices while baking which the pastry dough tend to absorb preventing it from rising and making your strudel soggy. Breadcrumbs absorb the moisture keeping your strudel crispy n flaky. As a substitute, you can use plain flour too.
4. Fruit Substitutes? You can substitute Granny Smith apples with Honey Crisp apples as well, Pear is another good alternative to apples.
5. Nuts Substitute? Walnuts, Pecans, Almonds…

Serve these flaky apple strudels warm, with whipped cream or vanilla ice cream, Enjoy, Happy Cooking…!

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Apple Strudel

Wow your Fall Holiday Guests with this Flaky Braided Apple Strudel…! The Easiest Fall Season Dessert of your Dreams…!!!

Course Dessert

Cuisine American

Keyword apple, fall dessert, strudel

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Akhila

Ingredients

• ½ of a 17.3oz package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
• 2 Granny Smith / Honey Crisp apples
• 1 tbsp lemon juice
• ¼ tsp cinnamon powder
• 3 tbsp brown sugar
• ⅓ cup raisins
• ¼ cup chopped pecans
• ¼ cup breadcrumbs
• 1 egg
• Flour (to dust)
• Pinch of granulated sugar (topping)

Instructions

• Thaw your puff pastry sheet for 35-40 minutes.
• Preheat oven to 375-degree F. Prepare the egg wash by beating an egg, and keep aside.
• Peel, core and slice your apples into small cubes. You can use 2 medium or 3 small sized apples.
• In a bowl, mix together the chopped apples, lemon juice, cinnamon, brown sugar, pecans, raisins and bread crumbs. Keep aside.
• Now let’s setup your work surface; Cut parchment paper large enough to fill your baking tray and place it on your work surface. Dust it with flour.
• To prepare the pastry wrap, unfold the thawed pastry sheet onto the dusted paper and apply some flour. Roll and stretch it using a rolling pin into a 16” x 12” rectangle shape.
• Now spoon the apple mix onto the center of the sheet, lengthwise. For preparing the braids, make ½” slits using a pizza cutter or a knife on both sides of the apple mix leaving a ½” space from the mix. Starting from one end, fold the braids one after the other, alternating sides, angled over the apple mix. Continue braiding till you read the other end, seal the ends properly.
• Brush the braids with egg wash and sprinkle granulated sugar on top. Place it on your baking tray by lifting and transferring the parachment paper. Bake for 35 minutes or until flaky and golden brown.
• Allow it to cool for 10-15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream. Enjoy!

The post Apple Strudel appeared first on Pepper Delight.

Pancakes are the real deal for us in India; the savory versions to be precise. We call it Dosa or lentil crepes, and is an unavoidable dish on the breakfast menu of every Indian. Unlike the sweet pancakes which I consider a lazy girl’s breakfast as it requires less effort, is fancy, and doesn’t need to be fermented…the lentil pancakes always requires some sort of pre-preparation.

Dutch baby pancakes (also called as German pancakes) can be defined as an old school pancake recipe with a little makeover. The batter goes straight into the oven, cooks for 20 minutes, and tadaaa…your baked pancakes are ready; puffed up with crispy browned edges, a golden fluffy center, and boy… so damn delicious.

The recipe is so simple and actually much easier than making a regular pancake. You can throw everything into a blender, blend and just pour it to your buttered iron skillet and bake. And while it bakes, you have all the time in the world to clean up your kitchen, and even make some coffee!

The main attraction of this pancake is, its Huge! I have used a 9-inch iron skillet for this recipe, which is enough to serve 2-3 people. Traditionally this dish is made on an iron skillet but you can use any oven safe skillets, just ensure that it’s atleast 2 inches tall which will help the batter to rise, otherwise it will overflow & burn creating a mess in your oven.

Dust these Dutch baby pancakes with powdered sugar and serve with a drizzle of honey/maple syrup/chocolate syrup. You can also top it off with fresh fruits or fruit sauce.

Enjoy, Happy Cooking…!

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Dutch Baby Pancake

Golden Brown n Puffy Dutch Baby Pancakes for a Beautiful Morning!! This Foolproof Recipe is so easy to whisk up a quick Breakfast for your busy days…!! 

Course Breakfast

Cuisine American

Keyword breakfast, dutch baby pancake, pancake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Akhila

Ingredients

• ½ cup flour
• ½ cup milk (at room temperature)
• 2 eggs (at room temperature)
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• Pinch of salt
• Fruits, powdered sugar, honey / maple syrup / chocolate sauce (toppings)

Instructions

• Preheat oven to 425-degree F. Place a 9-inch cast iron / oven safe skillet with a 2-inch-tall side, in the oven to heat. You may also instead warm your skillet on a stovetop.
• Blend or whisk flour, eggs, milk, vanilla extract, and salt until well combined. The resulting batter will be thin, allow it to rest for 5-7 mins.
• Remove the hot skillet from the oven using an oven mitt and add butter. The butter should melt immediately if the skillet is really hot, else place it in the oven to melt completely.
• Pour the batter into the skillet and swirl the pan to spread it evenly, place it back into the oven immediately.
• Bake for 18-20 minutes until you see puffed & lightly browned edges.
• Remove the skillet from the oven and dust it with powdered sugar. Top with your favorite fruits, berries, or drizzle honey / maple syrup / chocolate sauce on top.
• Serve immediately, Enjoy.

The post Dutch Baby Pancake appeared first on Pepper Delight.

My blog turned 2… Happy Birthday Pepper Delight…!!

Two years of blogging, My My! Who would have thought about this twist in my journey into the world of blogs? There was never a moment in these two years I ever thought about quitting; in fact, it was one of the best decisions in my career. Life has been so beautiful with this blog on my side, a heavenly space where I can share my passion for cooking n photography, and opened for me a new world of knowledge; both food and styling, and of course an amazing pack of friends! So, Thank You my family, friends and my dear readers for the huge support you have showered me with… !

Every year for my blog anniversary, I bake something special to celebrate the big day, and an excuse to eat cake, right? Baking a matcha cake was on my list for a long time, but I was waiting for that perfect day. Last year for my blog’s first anniversary, I baked a Chocolate Hazelnut Cake which became the most popular recipe of 2017, and gifted me with so many features and shoutouts! Fingers crossed, let this matcha cake be another great beginning…

So, what is matcha? Matcha is the new sensational ingredient in the food industry; it’s powdered green tea leaves! The recipes with matcha are not limited to tea, but range from a wide variety of smoothies, cakes, to bread recipes. This green powder is a hot topic, the caffeine content of matcha is just half of that in a cup of black coffee and so makes it more favorable. Matcha is considered as a powerhouse of antioxidants, helps in lowering cholesterol and blood sugar levels, and also calms your body and mind.

And this cake? It’s the BEST!!! I know that I repeat this dialogue every time, but trust me guys…this cake is…OMG, seriously so delicious! The right balance of sweetness with a silky-smooth frosting, and a nutty white chocolate drip that just literally melts in your mouth. Don’t be intimidated by green tea, matcha not only gives the beautiful green color, the flavor too is amazing. This recipe is just perfect for any celebrations, birthdays, or anniversaries.

Don’t forget to check out my other Blog Anniversary special cakes:

• 2017 – Chocolate Hazelnut Semi Naked Cake with Dark Chocolate Ganache
• 2019 – Neapolitan Ombre Cake

Enjoy, Happy Baking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip

Super Soft & Moist Matcha / Green Tea Cake with a Velvety Smooth Vanilla Buttercream and White Chocolate Matcha Drip…!! 

Course Dessert

Cuisine Japanese

Keyword cake, matcha, matcha cake, naked cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 10

Author Akhila

Ingredients

For the Matcha Cake

• 1¾ cup flour
• 1½ tsp baking powder
• ¼ tsp salt
• 2 tsp matcha powder
• ½ cup + 3tbsp unsalted butter (softened at room temperature)
• 1½ cup granulated sugar
• 2 large eggs (at room temperature)
• 1 tsp vanilla extract
• ⅔ cup milk (at room temperature)

For the Vanilla Buttercream Frosting

• 1 cup +4tbsp unsalted butter (softened at room temperature)
• 1½ cup powdered sugar
• 3 tsp vanilla extract
• 4 tbsp heavy cream (at room temperature)

For the White Chocolate Matcha Drip

• 2 tsp matcha powder
• ¼ cup heavy cream
• 4 oz white chocolate

Instructions

For the cake

• Preheat oven to 350 degrees F.
• Line three 6-inch pans with parchment paper, apply butter to the pan and set aside.
• In a medium bowl, combine dry ingredients by sifting flour, baking powder salt and matcha powder. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar and beat until combined.
• Beat in the eggs one at a time, followed by adding vanilla extract.
• Add the dry ingredients alternating with milk and beat until they combine well. The cake batter will be dense, but that’s completely ok.
• Pour into the prepared pans and bake for 30-35 mins until a toothpick or a skewer inserted in the center comes out clean.
• Unmold the cakes carefully to a wire rack and allow them to cool completely.

For the Vanilla Buttercream Frosting

• Beat butter until creamy. Add powdered sugar and vanilla extract, beat until it turns out smooth.
• Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.

Assembling the cake

• Level the top surface of all the cakes by shaving off the uneven portions.
• Place your cake base on a turntable/cake stand.
• Apply a little frosting on the center of the cake base and spread. This helps the cake to stay tight and not slide off.
• Place the bottom cake on the center on the cake base.
• Apply a thin layer of frosting on top of the cake in the center and level it leaving ½ inch gap from the edges of the cake.
• Place the middle layer cake on top and press gently so that the excess frosting oozes out of the sides, if any.
• Repeat step 5.
• Place the third/final cake upside down on top of the frosting, so that the flat bottom of the cake faces upwards. Gently press and apply a thin layer of frosting on top of the third cake. Using a spatula, level the top and the oozed out frosting around the sides of the cake to form a thin and evenly covered crumb coating.
• Refrigerate 30 minutes for the crumb coating to set properly.
• Now apply the final coat of frosting on top and around the cake, starting from the bottom to the top. Scrape down the excess frosting using a scraper. Refrigerate for another 30 minutes before pouring the matcha drip.

For the White Chocolate Matcha Drip

• Into a microwave safe bowl, sift the matcha powder and add 1 tablespoon of the heavy cream. Mix well until the powder is dissolved and there are no lumps.
• Pour the remaining heavy cream and mix well evenly.
• Now add the white chocolate to the cream-matcha mix and microwave for 30 seconds. The chocolate would have partially melted and using a spatula mix well till all the chocolate has dissolved and you get a thick sauce. If chocolate lumps exist, microwave at 10 second intervals and repeat till completely dissolved.
• Keep stirring till the sauce has cooled down, and then pour over the assembled cake. Refrigerate it to set for 15 mins.
• Decorate with fresh fruits or flowers.

Notes

• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
• The vanilla buttercream frosting should be of the right consistency and spreadable. If it turn’s out to be loose, refrigerate for 15-30 mins to thicken. During winters, butter may turn cold and not stay at room temperature. In that case your frosting can become thick/buttery; either microwave the frosting for a few seconds, or try out the hair dryer method (worked out for me), and beat again till the perfect consistency.
• Hair Dryer method – While whisking your thickened frosting on a medium to high speed, point a hair dryer at high heat to the outer bottom of your bowl. You will see that butter starts melting and the frosting turn creamier. Turn off your dryer immediately (as the bowl will retain some heat), and continue whisking till you get the perfect consistency.  
• Pick the cake with the prettiest bottom for your topmost layer. Use the ones with cracks or holes for the middle or bottom layers.
• Assemble / decorate the cake after placing on a turntable.
• Use a strong/sturdy scraper to scrape down the excess frosting from the sides of the cake.
• Refrigerate the crumb coated and fully frosted stages of cake to set properly before topping with the white chocolate matcha drip. You can even bake the cake in advance and frost the next day to manage time.
• Finally, ensure the cake is brought back to a room temperature before serving.

The post Matcha Cake with Buttercream Frosting and White Chocolate Matcha Drip – A Blog Anniversary appeared first on Pepper Delight.

So that’s how I celebrated my weekend; with friends, family, a birthday, potluck, loads of fun, and this delicious cake! It was our friend’s birthday, a good friend of mine, my hubby’s colleague, and he also happens to be one of my critiques and taster of Pepper Delight recipes. Happy Birthday to you Apoorv!!

I baked this one pan Chocolate Cake for his birthday, which happens to also be one of the most requested recipes from my friends and followers. The cake is coated with a Chocolate Frosting and I topped it with slivered almonds for some crunchiness. And to finish it off, a drizzle of the delicious Dulce De Leche…!!

Dulce de leche is a popular Latin dessert which originated in Argentina and is made by caramelizing milk and sugar through a slow cooking process. It is amber colored, thick and a rich sauce similar in taste and consistency to that of caramel. If you like caramel, then you are definitely gonna love Dulce de leche, it’s a sauce to die for!

You can top it on cakes, cookies, toasts, or even in ice creams. Its preparation is a time consuming process but is surely worth it, you can make it at home or buy readymade from stores.

There are several ways to cook dulce de leche at home. The most common one is the stove top method, but oven cooking is also preferred. After doing some research I did understand that there are risks associated with stove top, especially if you are cooking unopened cans. As this is my first attempt I didn’t want to take any chances and so I chose the safest option which is the oven method. And I am happy that it turned out well.

The cake altogether is the right balance of flavours; the chocolaty from the cake, sweetness of the frosting, smoky caramelized dulce… it’s a Chocolate Lover’s Delight!

Enjoy, Happy Baking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

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Chocolate Cake with Dulce De Leche

Rich n Moist one pan Chocolate Cake… coated in Chocolate Frosting, Slivered Almonds, with a drizzle of Dulce De Leche…!!! 

Course Dessert

Cuisine American, Mexican

Keyword cake, chocolate cake, dulce de leche

Prep Time 40 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 11

Author Akhila

Ingredients

For the cake

• 1 cup flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup unsalted butter (softened at room temperature)
• 1 cup granulated sugar
• 1 large egg (at room temperature)
• 1 tsp vanilla extract
• ¼ cup oil
• ½ cup milk (at room temperature)
• ½ cup boiling water

For the Chocolate Frosting

• ⅓ cup unsalted butter (softened at room temperature)
• ¾ cup cocoa powder
• 2½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ cup milk (or more)

For the Dulce de leche

• 14 oz can sweetened condensed milk

Toppings

• Slivered almonds

Instructions

For the cake

• Preheat oven to 350 degrees F.
• Line a 9 inch round baking pan with parchment paper, apply butter to the pan and set aside.
• In a medium bowl, combine dry ingredients by sifting flour, cocoa powder, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, beat until combined.
• Beat in the egg, followed by adding vanilla extract and oil.
• Add the dry ingredients alternating with milk and beat until they combine well.
• Pour the boiling water; beat on low speed for few seconds until it is mixed well.
• Pour into the prepared pan and bake for 30-37 mins until a toothpick or a skewer inserted in the center comes out clean.
• Remove from the oven and allow it to cool completely.

For the chocolate frosting

• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy.
• Add cocoa powder, powdered sugar and vanilla extract; beat until it turns out smooth.
• Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.
• If the frosting seems loose, refrigerate it for some time to thicken.

For the Dulce de leche (oven method)

• Preheat oven to 425 degree F.
• Pour condensed milk into a baking pan. Cover it tightly with foil.
• Pick a roasting pan big enough to water bath the baking pan, and place the baking pan in it. Pour hot water into the roasting pan till it reaches halfway up the baking pan.
• Carefully place the roasting pan on the middle rack of the oven and bake for a total of 1½ hrs. Check every 30 minutes to ensure there is enough water in the roasting pan and add more water if necessary. Bake until the milk thickens and gets a deep caramel color.
• Once cooked and removed from the oven, whisk continuously to smoothen and remove any lumps from the sauce. It will start to thicken as it cools down.
• To store, pour it into a closed container and keep refrigerated.

Spread the Chocolate frosting over the cake. Sprinkle some slivered almonds and drizzle Dulce de leche. Enjoy!

Notes

• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.

• Make sure to use butter, eggs and milk which should be brought at room temperature.

• Do not open oven in the middle of baking time. This allows bringing cool air inside oven which eventually affects baking process.

• While cooking the condensed milk, you may vary the cook time depending on how caramelized you want your sauce to be. Usually it takes 1½ hours to get a light brown color. I baked it for an extra 30 minutes to get a darker color.

• To reuse refrigerated/stored Dulce de leche, microwave it to loosen the sauce.

The post Chocolate Cake with Dulce De Leche appeared first on Pepper Delight.

The last few months were a baking frenzy for me, 8 cakes and that was a lot, don’t you think so? Well… I guess not for many of you but, for me it was quite different from my usual baking routine, which was no more than a cake a month. I usually bake when I have something to celebrate, and this time… YES, it was my Husband’s Birthday! And the best part about this birthday post was its photoshoot, he posed for my photos!! I couldn’t be happier… Unlike my usual style of photography which includes hand modelling at times, it was my longtime dream to try out something different and I’m glad he finally agreed.

To celebrate his birthday I baked this Vanilla Cake with Buttercream Frosting (which is his favorite). Last year it was a Tiramisu Swiss Roll which was a big hit at our party and this year we kept it simple with a Vanilla cake and prettied it up with props and other decos.

The cake is unbelievably soft and moist, perhaps the best I’ve done so far. If you guys read my posts regularly, you would know that I repeat this sentence every time, but trust me…that’s the truth. I’m still an amateur at baking and each episode of baking is a learning in itself, the results amaze me… be it the texture, moistness and the sweetness. So for all the beginner and amateur bakers out there, just keep trying n experiment new flavors, and you will make wonders!

The frosting of this cake is thin between the layers and on its outer side. I preferred it to be thin so as to balance the extra sweetness of the caramel drip. But you can double the measurement of the frosting if you like; to give it a thicker coat, decorate with rosettes, or design other shapes & styles. Now talking about the caramel drip, this was my first time preparing a caramel sauce, and Sweet Lord… one finger lick of it and it took me back to my childhood memories; Alpenliebe, Parrys Caramel Candy, and all those caramel toffies just sprung back to my mind! Never realized it was so easy to make, I infact thought of buying some toffee wrappers and make a few homemade caramel candy. And the final topping to the cake was the fresh raspberries; Awwweee. I just loved it… perfect to balance the sweet tooth.

As you read through the ingredients and instructions, it may seem intimidating but just follow them as is. I’ve tried to explain the cake assembling, key points, and notes to my best possible. So if you have any questions, just let me know in the comment section.

Enjoy, Happy Baking!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

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Vanilla Raspberry Cake with Buttercream Frosting and Caramel Drip

Vanilla Cake with Buttercream Frosting, topped with a Silky Caramel Drip and Fresh Raspberries…!! 

Course Dessert

Cuisine American

Keyword cake, caramel drip, naked cake, raspberry cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 18 minutes minutes

Servings 10

Author Akhila

Ingredients

For the cake

• 1¾ cup flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup + 3tbsp unsalted butter (softened at room temperature)
• 1½ cup granulated sugar
• 2 large eggs (at room temperature)
• 1 tsp vanilla extract
• ⅔ cup whole milk (at room temperature)

For the buttercream frosting

• 1 cup unsalted butter (softened at room temperature)
• 1½ - 2 cup powdered sugar
• 3-4 tbsp heavy cream
• 2 tsp vanilla extract

For the caramel drip

• ½ cup granulated sugar
• 2 tbsp water
• 3 tbsp unsalted butter (cubed)
• pinch of salt
• ¼ cup heavy cream (at room temperature)

Instructions

For the cake

• Preheat oven to 350 degrees F.
• Line three 6 inch pans with parchment paper, apply butter to the pan and set aside.
• In a medium bowl, combine dry ingredients by sifting flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, beat until combined.
• Beat in the eggs one at a time, followed by adding vanilla extract.
• Add the dry ingredients alternating with whole milk and beat until they combine well. The cake batter will be dense, but that’s completely ok.
• Pour into the prepared pans and bake for 30-35 mins until a toothpick or a skewer inserted in the center comes out clean.
• Unmold the cakes carefully to a wire rack and allow them to cool completely.

For the buttercream frosting

• Beat butter until creamy. Add powdered sugar and vanilla extract, beat until it turns out smooth.
• Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.
• If the frosting seems loose, refrigerate it for some time to thicken.

Assembling the cake

• Level the top surface of all the cakes by shaving off the uneven portions.
• Place your cake base on a turntable/cake stand.
• Apply a little frosting on the center of the cake base and spread. This helps the cake to stay tight and not slide off.
• Place the bottom cake on the center on the cake base.
• Apply a thin layer of frosting on top of the cake in the center and level it leaving ½ inch gap from the edges of the cake.
• Place the middle layer cake on top and press gently so that the excess frosting oozes out of the sides, if any.
• Repeat step 5.
• Place the third/final cake upside down on top of the frosting, so that the flat bottom of the cake faces upwards. Gently press and apply a thin layer of frosting on top of the third cake. Using a spatula, level the top and the oozed out frosting around the sides of the cake to form a thin and evenly covered crumb coating.
• Refrigerate 30 minutes for the crumb coating to set properly.
• Now apply the final coat of frosting on top and around the cake, starting from the bottom to the top. Scrape down the excess frosting using a scraper. Refrigerate for another 30 minutes before pouring the caramel sauce.

For the caramel drip

• Make sure all your ingredients are ready before you start preparing the caramel sauce.
• In a heavy bottomed pan, heat sugar and water on medium heat until it completely dissolves and begins to brown. Swirl the pan while it starts boiling so that it melts evenly.
• Turn of the heat and while leaving the pan on the stove, add the cubed butter. Whisk until melted.
• Once the butter has completely melted, turn on the heat back to a low and add milk cream slowly by whisking it in parallel. Bring it to boil.
• When the mix start to thicken up, remove the pan from the heat and set aside to cool for 15-20 minutes before using. For a later use, transfer to air tight glass bottles and refrigerate for up to 2 weeks.
• This recipe measurement is enough for a semi naked /naked cake caramel drip. Once it cools down and thickens, pour slowly over the cake to create the drip effect.
• Decorate with fresh Raspberries.

Notes

• Grease your pan properly to avoid any cracks or holes in your cake. This helps the cake to slide through the sides of the pan easily.
• Pick the cake with the prettiest bottom for your topmost layer. Use the ones with cracks or holes for the middle or bottom layers.
• Decorate the cake after placing on a turntable.
• Use a strong/sturdy scraper to scrape down the excess frosting from the sides of the cake.
• Refrigerate the crumb coated and fully frosted stages of cake to set properly before topping with caramel. You can even bake the cake in advance and frost the next day to manage time.
• Finally, ensure the cake is brought back to a room temperature before serving.

The post Vanilla Raspberry Cake with Buttercream Frosting and Caramel Drip appeared first on Pepper Delight.