Sprinkle & spice caramel fault-line cake
Fault-line cakes have been a hot trend in 2020, and with our easy step-by-step recipe, you can create your own for a festive centrepiece. It’s worth investing in some special baking equipment to make this cake (see our tips, right), and in finding suitably glitzy sprinkles.
SERVES 18-20
PREP 50 mins plus cooling and chilling
COOK 1 hr
MORE EFFORT V sponges only
200ml whole milk
4 tbsp golden syrup
300ml vegetable oil, plus extra for the tins
500g plain flour
4 tsp baking powder
500g light brown soft sugar
2 tsp ground cinnamon
4 small pinches of ground cloves
400ml buttermilk (if you can’t get buttermilk, use 300g Greek yogurt mixed with 100ml milk)
4 medium eggs
2 tsp vanilla extract
For the buttercream icing and caramel layers
500g slightly salted butter, softened
1kg icing sugar
2 tsp vanilla extract splash of milk (optional)
150g canned caramel
For the decoration
50g sprinkles (we used a mixture of gold, bronze, and metallic purple, red and turquoise – a mixture of different colours and shapes will give the best result), plus extra for the top (optional) edible gold decorating pen, or edible gold lustre mixed with a few drops of clear spirit
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Esta historia es de la edición December 2020 de BBC Good Food ME.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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