SWEET-AND-SALTY CAKE
Steps:
- Preheat the oven to 350˚F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray.
- Pour the Devil's Food Cake batter into the prepared pans and bake as directed.
- While the cake layers are baking and cooling, prepare the Caramel Buttercream, if you have not already done so. Set it aside.
- Once the cakes are at room temperature (or are out of the refrigerator or freezer, if prepared in advance), ice the cakes with the caramel icing, reserving some of the icing for decorating the cake (see Icing a Cake, page 14). Don't refrigerate the cake after finishing the final coat.
- With the cake on cardboard, a turntable, or cake plate and working over a sheet of parchment or waxed paper to catch falling pretzels, gently press the chopped pretzels, a small handful at a time, into the sides of the cake until the sides are thoroughly coated.
- Fit a pastry bag with a medium round tip and fill it with the remaining caramel icing. Pipe dots along the perimeter of the cake top (see Filling a Pastry Bag and Piping, page 11).
- Lightly sprinkle fleur de sel over the tops of the piped dots. Inscribe the cake, if desired, and serve it immediately, or keep it refrigerated, covered or uncovered, for up to 3 days. Bring the cake back to room temperature for about 1 hour before serving.
- Polish your look
- For something slightly more traditional, leave out the pretzels and salt and instead drizzle Caramel Sauce (page 186) over the top of the cake for a pure chocolate-caramel combination.
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Nivlek Waiganjo
[email protected]I'm not a fan of chocolate, so I'll probably omit the chocolate chips.
Conipel Vinder
[email protected]I've never tried a sweet and salty cake before, but this recipe has me intrigued.
Alligator Innocent
[email protected]This cake looks so delicious, I'm going to try it this weekend.
MW Malik
[email protected]I'm going to make this cake for my next birthday party.
Haitham Kadi
[email protected]I'm allergic to nuts, so I'll have to substitute the almonds with something else.
Tiktak Mashups
[email protected]This recipe seems a bit too complicated for me.
Jawad Peer
[email protected]I'm not sure about the sweet and salty combination, but I'm willing to give it a try.
ngelewa Kobba
[email protected]I can't wait to try this recipe!
tamara ryan
[email protected]The combination of sweet and salty flavors is truly unique and delightful.
romiz blogs
[email protected]This cake is sure to be a crowd-pleaser at any party or gathering.
Shelbooi Innocent
[email protected]The only thing I would change is to add a little bit more salt to the frosting.
Razane
[email protected]I love that this recipe uses simple ingredients that I already had on hand.
Md. Anwar Hossain
[email protected]It's the perfect balance of sweet and salty, and the cake itself is moist and flavorful.
Bunmi Ajulo
[email protected]I baked this cake for a dinner party last weekend and it was a hit!
Mark Godwin
[email protected]This recipe combines two unexpected flavor profiles resulting in a sweet and savory treat.