My grandmother taught me a trick that NEVER fails to make perfect caramel everytime. Stir your sugar water until all the sugar crystals melt. Then place your lid on. The condensation will wash the sides of the pan down. Then remove lid (before it turns brown) & add your candy thermometer (if needed). Never ever fails, been making it like that for 20+ years. Excellent video, I need to try this cake! All of your recipes I've tried are phenomenal! ❤
@@melaniegriffiths3473 you don't leave the lid on. After you see the condensation build on the lid & slide down the pot, leave it maybe a minute, then remove.👍
This is definitely a cake for very special occasions because it’s so time consuming. I recently made it for a birthday and I think it took me over 7 hours total. The cake itself was very delicious and not overly sweet, but for anyone who is concerned about sweetness, you would want to make sure you don’t add too much caramel between the layers or try using salted butter. The caramel is so out of this world good!! I had almost a cup left over, so I happily used some of it to make a latte for the birthday girl. This was my first time making Swiss buttercream and while some family members loved it, I thought it was good, but not great. I found it a little tricky to work with because it would get soft and would not hold its shape when I tried piping flowers. Overall, It was still a very nice change from the usual butter cream or cream cheese frosting and it was very fluffy. I did not end up using all of the frosting and had about a cup left which I froze. The batter was enough to make two 6-inch cakes and one 9 inch layer, so I will definitely plan on baking just the cake by itself. The cake was sturdy and would hold up to different kinds of frosting. Plus it is enough to feed 12-15 people since it is so decadent and rich. I’m really glad I tried this because my cake was very well appreciated.
I just made it, and for those of you first timers (like me) here's some tips: -leave the cake somewhere to completely cool down before you start adding anything otherwise everything will melt and you'll a have a soup. -keep everything in the fridge until your cake is cooled down, otherwise your cream will get squashed in between the layers.
Hey John 🖐 Life is so fast-paced these days, for all of us. Sometimes it's the inbewtween moments we forget to enjoy. Hope you and your family are in for a good weekend ahead. And please remember to be kind to yourself.
Hello, John! I want to let you know how much I love your kitchen and all of your copper utensils (especially the pots and accessories hanging on the back wall)! A person can definitely lose themselves baking in there. My birthday is on Wednesday and I think I’m just going to have to bake this caramel baby myself, pausing a million times to follow your recipe to a T! Please keep the bloopers and bleeps in your videos when something happens that didn’t go as planned. They make me smile knowing even experienced bakers have their moments!
I'm so impressed with all the time & effort that you & your spouse put into your videos. Also, I don't think people realize all the stops & redos that go into making a food video, & then of course, the endless editing. Thanks for your creative energy!
Hi John, I made this Caramel Cake for my husband’s birthday and everybody at the party totally just loved it. Really thankful to you the way you are so particular about the measurements that things just can’t go wrong. It turned out to be a super moist, absolute indulgence caramel cake. The Swiss meringue caramel sauce buttercream was insanely good. I just can’t wait to try every recipe on your channel. Thanks a ton😁
I’m a newbie baker and everything that I know, I just learned from the internet but why is that everytime I make your recipe, it turns out so well? You’re really amazing!
I am definitely going to make this soon! I swear one day I’m going to make all your cake recipes in one day and just eat them all in one sitting! They always look so good🤫🤣
I appreciated the time you take to convert the cups measurements into GRAMS! Since I measure by grams I know how much of each ingredient I need. Thank you
I LOVE how he tells you if will look like that, like this and you’re gonna worry; but that’s okay! It’s normal. Really helps you make something because you know you’re doing it correctly without doubting yourself!
This cake looks so beautiful and delicious! I've used cake strips ever since I watched John's flat layer cake video and it is the most game changing tip ever. Thanks John!
@@issra8408 Professional chefs do not use them because they are not realistic in a production kitchen. When I am making cake at work, I am making 2 dozen rounds, not three. They are a good idea if you are baking at home although I have never used them.
@@belindabrooks6555 you should try it out. I also use cake strips because of this channel and they work beautifully. Tbh I enjoy having flat cakes without any dry crispy edges.
Oh wow! Perfect timing! A customer wants a vanilla cake with caramel icing at the end of February. For sure this will be my guide. Thanks so very much!
Y’all this took me a bit to write so I thought I’d share, Ingredients: Caramel- 300g sugar 60g Water After heated to golden caramel add 240g Heavy Cream 70g Butter 1/2 tsp salt (or more to taste) Vanilla Cake- Dry: 330g Flour 1 1/2 tsp salt 21/4 tsp baking powder (8g) 360g Milk 1 1/2 tbs Vinegar/Lemon Juice (22g) 240g Butter 300g Sugar 5 whole eggs + 1 egg Yolk After creaming/ mixing alternately add dry ingredients and milk mixture into creamed butter mix Caramel Infused Swiss Meriangue Buttercream- 5 egg whites 300g Sugar Heat to 160 farenheit, then mix with whisk attachment till meriangue is stiff and room temp Add 454g butter one tablespoon at a time 1/4 tsp salt And then add caramel to frosting to your liking!!! Hope this helps!!
I’m so making it this weekend 🤤 I love caramel! 😍 I wanted to say I love your videos because when I make something sometimes I question myself with how it looks, but being able to bake with your videos makes me feel so much better! Also every recipe I’ve used of yours has not let me and my neighbors down! 😆
I would think you could just make cupcakes using this recipe. If you wanted you could use a small round cutter to cut out the centers and pipe in the caramel if you wanted to make them caramel filled. For the frosting make the two colors he does in the recipe and put them side by side in a piping bag and frost with whatever tip you want to use.
I tried making this caramel cake for my daughter's 7th birthday and my girls love it even though I failed on the swiss meringue buttercream part😁 😁😁 thank you for sharing my your amazing cake recipes, I 've learned a lot and my kids are so happy for the endless pastries that I was able to make because of you. Thank you so soooo much😍
for some reason I use your videos as background music if I am working at something and cannot watch. Its just so relaxing....and knowing you are making something wonderful even if I am not watching it is a plus :D
ayyy army also i tried to make caramel this morning and my first batch completely burned lol and my second one, i forgot to put the butter in so it was a little too liquidy
omg omg omg how did you just read my mind, i’m making my friend a caramel cake for her birthday on saturday and NEEDED this video, thank you so much!! :)
@buffboy LOL dude what is wrong with you. are you really that upset with yourself that you have to take it out on a random person? i think the person on their profile looks beautiful. they don't need your opinion, so don't share it.
OMG I never knew making caramel was this easy, I would always buy condense milk and boil the can for like 50hrs to get caramel!! 😡 I literally love you right now, thank you!!!
Made this with apple and walnut cake on my sons b'day and he is loving it. Can't wait to make once more. Thanku for all your amazing recipes. My baking is sorted with your channel. 🙏🏻
You've got an amazing personality. And you yourself prefer homemade options rather than fancier alternatives. I would be glad if u just put in the edited version of same recipes for smaller batches like two layered cake for this one. Because when we do it ourselves we mess it up. Thank you!
Thank you sooo much for this recipe. I use this recipe yesterday to make two tier wedding cake for my client. And it turns out great and they said(those who attend the ceremony) it delicious. I add this caramel into my icing , and then i pour a little bit of caramel on top of the filling.
I have watched some recipes online but I think your recipe is easier to follow and items are simple to acquire espcially where I come from. A classic recipe I cannot wait to try. Thanks for sharing it. cheers
I just baked this. It was my first multi-step cake to ever bake and honestly, I was scared shitless, especially when making the swiss meringue. I freaked out after adding all my butter and the meringue was still soupy-ish, but thank God you warned about that. I love the cake! My mum, who hates all the sugar in powder-sugar-based buttercream, loves this one a lot too. Thank you, John.
Just found your channel. I was actually just looking for caramel recipe for my coffee but somehow got pulled to your cake videos. They are amazing. Not only the cakes but the video quality as well. I enjoy the way you talk and can understand your instructions perfectly well though English isn't my first language. I'm now inspired to seriously learn how to bake. Thank you for your videos.
you are truly an inspiration to my baking world. lol i just started baking from scratch and thanks to you I've also started making my own butter cream. can't wait to try out more of your recipes. the other day it was my brother in laws birthday and i made him your moist chocolate cake with vanilla butter cream in the inside of the cake with cream cheese butter cream on the outside and topped it with oreo balls.
I 💞💞💞💞 caramel. Sigh. Love your videos. Hey I have a quick question could I get a suggestion from you on which frosting you think would be good to use in warmer weather just regular buttercream or Italian or French or whoever? Thanks!!
John, You have read my mind. I love, love, love caramel cake! It's my most favorite cake, with German chocolate following closely behind! Thank you for the recipe!!!
Oh yes! I have always wanted to follow a wonderful caramel cake recipe, one that is simple and easy to follow so I can make it myself. Thank you John it is one gorgeous cake
This cake looks like a show stopper! I can’t wait to try it! Thank you for your wonderful videos. They are so packed full of knowledge & you have the perfect personality! Hugs from Texas!
So I made your caramel recipe and I'll say this.....it has got to be the BEST caramel ever. My husband ate my first batch I was making ahead for a cake so I had to make another. I gave little jars of it to some friends. They are requesting more. So thank you for sharing your wonderful recipe. As well, for the drip how warm/consistency should the caramel be just to get that right drip? Also I was a bit afraid to make the Swiss Meringue icing due to needing a thermometer but once you described how it should feel if a person doesn't have one, well now I'm definitely going to try it.
My husband's birthday is next week and he requested a tree cake... I decided to make this recipe but use melted dark chocolate to crack and mimic tree bark on the outside and then caramel sap. I think it'll turn out so fun! Can't wait to make this 🥰
I was not a believer in cake strips, until I had to do a wedding and the thought of leveling 12 cakes made me want to vomit..I won't bake a cake without them!!
@@mariliaiordanou5311 absolutely! I would consider myself a beginning baker and I love them. If you want to try it out first, you can use the method he suggests with foil and papertowels.
"Add a few tablespoons at a time until you’re happy. Not as a person, but with the color of the caramel" Got worried there for a second as a depress person
I am wondering how you stayed physically fit with these fancy and sweet things you are making. It's beautiful. I am jealous of your kitchen by the way.
This looks so delicious! I did want to say though, I have found it easier to separate eggs when cold, rather than at room temp. I separate those first, and let them come to room temperature while I'm doing other steps. Happy cooking all!
I found my husband's next birthday cake. He loves caramel. It's his favorite flavor. Unfortunately he developed a food intolerance to coconut oil and palm oil. Most store bought candies have one or both of those oils in them. He's really going to love it. Thank you for making this cake. 😊🥳🎂
I tried this recipe and I did everything as followed and everything turned out great except the icing. It was by far the worst icing I’ve ever tasted. The amount of butter used was way too much and it tasted nothing like icing, just butter.
I asked my husband what kind of cake he wanted for his birthday. Something with caramel. So I guess I know what cake I’ll be making on Monday 😉 I hope it turns out as nice as yours did!!!
Hey! You said that you are from Africa which tends to be hotter so I was wondering which buttercream you use? I want to try a swiss/italian one but im afraid that it will melt. I'm from Jamaica (caribbean) btw. :)
This is such a good recipe! Love it! I like the way he explains things! Very clear and easy to understand! He is my favorite TH-camr for baking! I like easy recipes but this caramel cake recipe seems complicated. I will definitely bake this when I have the time and ready for a challenge recipe. THANK YOU SO MUCH!
I made this cake today for my husband's birthday...I made the caramel a tiny bit bitter than I intended to (overcooked it!), my swiss meringue kept on melting (it's hot here in Dubai) but overall the cake was a sweet success (my husband and 2 boys loved it), I wish I can share a photo of my cake...thanks for this recipe, it was easy enough to follow!
My grandmother taught me a trick that NEVER fails to make perfect caramel everytime. Stir your sugar water until all the sugar crystals melt. Then place your lid on. The condensation will wash the sides of the pan down. Then remove lid (before it turns brown) & add your candy thermometer (if needed). Never ever fails, been making it like that for 20+ years. Excellent video, I need to try this cake! All of your recipes I've tried are phenomenal! ❤
What a great tip! Thank you so much!
i just tried it works amazingly! thx!
but if the lid is on, there will be a lot of steam on the lid. so, how can you tell when its turning brown if you can't see?
@@melaniegriffiths3473 you don't leave the lid on. After you see the condensation build on the lid & slide down the pot, leave it maybe a minute, then remove.👍
@Becky Evans whatever the recipe I'm using calls for. There are many types of caramel, so I've tried a lot of recipes. Lol.
“Add a few tablespoons at a time until you’re happy. Not as a person, but with the color of the caramel”
I died laughing 😂
Claudia treviño Same. He has the funniest lines. 😂
Oh my gosh. I totally cracked up when he said that. John's SOOO funny. I love his videos.
He's funny.. And not in an annoying way🤣
OMG SAAAAAME hahahahahahahahahhahwahhaha
Thank you
Not gonna lie, I think I'm just gonna make the caramel and call it a day.
Sounds like a plan to me!!
That's what I was thinking lol. Hand me a spoon!
@@colleenmayes9248 I love CARAMEL LOL
Ashley T I was thinking the same thing😂
Homemade caramel is soooooo good and, heck, you will feel so accomplished when you are done!😁
This is definitely a cake for very special occasions because it’s so time consuming. I recently made it for a birthday and I think it took me over 7 hours total. The cake itself was very delicious and not overly sweet, but for anyone who is concerned about sweetness, you would want to make sure you don’t add too much caramel between the layers or try using salted butter. The caramel is so out of this world good!! I had almost a cup left over, so I happily used some of it to make a latte for the birthday girl. This was my first time making Swiss buttercream and while some family members loved it, I thought it was good, but not great. I found it a little tricky to work with because it would get soft and would not hold its shape when I tried piping flowers. Overall, It was still a very nice change from the usual butter cream or cream cheese frosting and it was very fluffy. I did not end up using all of the frosting and had about a cup left which I froze. The batter was enough to make two 6-inch cakes and one 9 inch layer, so I will definitely plan on baking just the cake by itself. The cake was sturdy and would hold up to different kinds of frosting. Plus it is enough to feed 12-15 people since it is so decadent and rich. I’m really glad I tried this because my cake was very well appreciated.
Okay, thas for the tips 😊😀
Thanks, going to try for three 8".
I adore how natural and relatable you are😍
you're too sweet Michaella!
Right!!!
I know! he reminds me so much of my adored nephew!! the giggles and everything! I love this guy!
ikr hi a year later 😇
I just made it, and for those of you first timers (like me) here's some tips:
-leave the cake somewhere to completely cool down before you start adding anything otherwise everything will melt and you'll a have a soup.
-keep everything in the fridge until your cake is cooled down, otherwise your cream will get squashed in between the layers.
Is the cake good tho?
This will be my first making a cake from scratch. I’m guessing that you also need to leave your cake in the fridge when is all done?
@@m.cardenas3315 hello, late response but yes creamcheese or butter cream frosting needs to be in the fridge,at room temp it will melt
Hey John 🖐 Life is so fast-paced these days, for all of us. Sometimes it's the inbewtween moments we forget to enjoy. Hope you and your family are in for a good weekend ahead. And please remember to be kind to yourself.
Welp..not so fast paced now. we been having all the free time u can ask for being on this quarantine. Might just make this cake now lol
I really love how real you keep your content. Not pretending to be perfect and just embracing every moment! Such a positive vibe and I'm loving it
Oh my God ! My husband's birthday is this week and he loves caramel as a flavor. I am sooo baking this for him !!!
how'd it go?
How did it go? For me the cake was very dense and not some much flavor. And caramel i ruined the first one so trying again
Hello, John! I want to let you know how much I love your kitchen and all of your copper utensils (especially the pots and accessories hanging on the back wall)! A person can definitely lose themselves baking in there. My birthday is on Wednesday and I think I’m just going to have to bake this caramel baby myself, pausing a million times to follow your recipe to a T! Please keep the bloopers and bleeps in your videos when something happens that didn’t go as planned. They make me smile knowing even experienced bakers have their moments!
size pan? Gracias!
I made the caramel for my wedding cake a few days ago, ate it today. Thank you for the amazing recipe, it truly was amazing! Everyone loved the cake!!
"Add a few tablespoons at a time until you're happy. Not as a person, but with the color of the caramel" 😝 that disclaimer was 100% necessary
My new mantra: "add a few tablespoons until you're happy... not as a person, but with the color of the caramel."
if he didn't say "with the color of caramel" i'd be adding it for 3 hours and running out of caramel so just adding whatever i can
Ikr
lol
I'm so impressed with all the time & effort that you & your spouse put into your videos. Also, I don't think people realize all the stops & redos that go into making a food video, & then of course, the endless editing. Thanks for your creative energy!
Hi John, I made this Caramel Cake for my husband’s birthday and everybody at the party totally just loved it. Really thankful to you the way you are so particular about the measurements that things just can’t go wrong. It turned out to be a super moist, absolute indulgence caramel cake. The Swiss meringue caramel sauce buttercream was insanely good. I just can’t wait to try every recipe on your channel. Thanks a ton😁
Man, I'm in live with your kitchen utensils. So gorgeous
I’m a newbie baker and everything that I know, I just learned from the internet but why is that everytime I make your recipe, it turns out so well? You’re really amazing!
I am definitely going to make this soon! I swear one day I’m going to make all your cake recipes in one day and just eat them all in one sitting! They always look so good🤫🤣
That cake looks absolutely delicious!
But honestly, the copper in your kitchen is BREATHTAKING!
Seriously such a stunningly curated space!
I appreciated the time you take to convert the cups measurements into GRAMS! Since I measure by grams I know how much of each ingredient I need. Thank you
I LOVE how he tells you if will look like that, like this and you’re gonna worry; but that’s okay! It’s normal. Really helps you make something because you know you’re doing it correctly without doubting yourself!
This cake looks so beautiful and delicious! I've used cake strips ever since I watched John's flat layer cake video and it is the most game changing tip ever.
Thanks John!
@@issra8408 Professional chefs do not use them because they are not realistic in a production kitchen. When I am making cake at work, I am making 2 dozen rounds, not three. They are a good idea if you are baking at home although I have never used them.
Cole PDX his husband and kids are so lucky
@@belindabrooks6555 you should try it out. I also use cake strips because of this channel and they work beautifully. Tbh I enjoy having flat cakes without any dry crispy edges.
Oh wow! Perfect timing! A customer wants a vanilla cake with caramel icing at the end of February. For sure this will be my guide. Thanks so very much!
I just went back to rewatch your ‘how to get flat cake layers’ video, but this notification got me a little excited haha❤️
🙏🏻💖
aside from a perfectly wonderful recipe, the instructions and additional tips are amazing. so precise and clear. really fool proof! Thank you!
Y’all this took me a bit to write so I thought I’d share,
Ingredients:
Caramel-
300g sugar
60g Water
After heated to golden caramel add
240g Heavy Cream
70g Butter
1/2 tsp salt (or more to taste)
Vanilla Cake-
Dry:
330g Flour
1 1/2 tsp salt
21/4 tsp baking powder (8g)
360g Milk
1 1/2 tbs Vinegar/Lemon Juice (22g)
240g Butter
300g Sugar
5 whole eggs + 1 egg Yolk
After creaming/ mixing alternately add dry ingredients and milk mixture into creamed butter mix
Caramel Infused Swiss Meriangue Buttercream-
5 egg whites
300g Sugar
Heat to 160 farenheit, then mix with whisk attachment till meriangue is stiff and room temp
Add 454g butter one tablespoon at a time
1/4 tsp salt
And then add caramel to frosting to your liking!!! Hope this helps!!
Miniature cakes are perfect for satisfying dessert cravings without overdoing it. 🤩
I’m so making it this weekend 🤤 I love caramel! 😍
I wanted to say I love your videos because when I make something sometimes I question myself with how it looks, but being able to bake with your videos makes me feel so much better! Also every recipe I’ve used of yours has not let me and my neighbors down! 😆
I'm only 16 and starting to get into baking. Ur videos really help me learn a lot . Most don't so thank you!
I tried this recipe and it was a hit! My first ever cake and it came out amazing! Could you do a tutorial on how to make caramel cupcakes:)
I would think you could just make cupcakes using this recipe. If you wanted you could use a small round cutter to cut out the centers and pipe in the caramel if you wanted to make them caramel filled. For the frosting make the two colors he does in the recipe and put them side by side in a piping bag and frost with whatever tip you want to use.
you using paddle attachment, or whisk attachment?
I tried making this caramel cake for my daughter's 7th birthday and my girls love it even though I failed on the swiss meringue buttercream part😁 😁😁 thank you for sharing my your amazing cake recipes, I 've learned a lot and my kids are so happy for the endless pastries that I was able to make because of you. Thank you so soooo much😍
You had me at home made caramel sauce! That cake just looks incredible!
thank you!!!
Ahhh i love it when you pop up jere and on Chef John's videos :))
Me too. Love to bake and John makes it fun!
for some reason I use your videos as background music if I am working at something and cannot watch. Its just so relaxing....and knowing you are making something wonderful even if I am not watching it is a plus :D
Wow. That cake looks amazing!
ok
......
Wow that cake looks amazing
Why are the replies so disappointed 💀
@@xolio1993 I was thinking the same
"Until you're happy, not as a person, but with the color." Important distinction Sir, very important.
Boiling sugar is such a task. Most of the time, the second that I take my eyes off it, the sugar gets brunt.
ayyy army
also i tried to make caramel this morning and my first batch completely burned lol
and my second one, i forgot to put the butter in so it was a little too liquidy
Thank you
I find making dry caramel is easier than wet caramel. Maybe you could try that.
omg omg omg how did you just read my mind, i’m making my friend a caramel cake for her birthday on saturday and NEEDED this video, thank you so much!! :)
How was the cake? Is it good?
Just finished making your German Chocolate Cake. My house smells heavenly. Thank you.
I love that cake so much!!
@buffboy LOL wow do you have manners
@buffboy LOL dude what is wrong with you. are you really that upset with yourself that you have to take it out on a random person? i think the person on their profile looks beautiful. they don't need your opinion, so don't share it.
CodM-BeginnerYT u make me throw up please shut up❤️
The pure joy when he sings “look at this next layer” lol
Thank you
Omg this looks amazing. Your channel is so underrated! I love everything you post and have done a few of your recipes and they’re always a huge hit!
I can’t believe how madly I’ve fallen for you, John. You know the way to my heart. 🥺😍😘
Same here he has my heart ❤
Thank you very much
Kindly write the ingerdiants in description box for all you amazing recipes
Follow you from Sudan
OMG I never knew making caramel was this easy, I would always buy condense milk and boil the can for like 50hrs to get caramel!! 😡 I literally love you right now, thank you!!!
I like this dude. He makes mistakes yet just move on like an everyday cook.
Made this with apple and walnut cake on my sons b'day and he is loving it. Can't wait to make once more. Thanku for all your amazing recipes. My baking is sorted with your channel. 🙏🏻
I got way too excited when you said, "One gets caramel, one gets _more_ caramel."
You've got an amazing personality. And you yourself prefer homemade options rather than fancier alternatives. I would be glad if u just put in the edited version of same recipes for smaller batches like two layered cake for this one. Because when we do it ourselves we mess it up. Thank you!
Separating egg whites is easier when it’s cold. But it’s easier to whip when it’s room temp.
So separate it ahead of time and let it sit.
Thank you sooo much for this recipe. I use this recipe yesterday to make two tier wedding cake for my client. And it turns out great and they said(those who attend the ceremony) it delicious. I add this caramel into my icing , and then i pour a little bit of caramel on top of the filling.
Amazing and extremely delicious. Although it took me 5 hours from start to finish but worth. Definitely on my favorite list and will make it again
I have watched some recipes online but I think your recipe is easier to follow and items are simple to acquire espcially where I come from. A classic recipe I cannot wait to try. Thanks for sharing it. cheers
When Clark Kent makes cakes
Died and gone to heaven
I just baked this. It was my first multi-step cake to ever bake and honestly, I was scared shitless, especially when making the swiss meringue. I freaked out after adding all my butter and the meringue was still soupy-ish, but thank God you warned about that. I love the cake! My mum, who hates all the sugar in powder-sugar-based buttercream, loves this one a lot too. Thank you, John.
I always make homemade Carmel 😋 It's alot cheaper than buying it every week. I use it in my coffee YUMMM 💞
Wanna smash babe??????❤️❤️
I just love how natural spontanious and relatable he is🥰
your equipment is lovely! really like the copper look
Just found your channel. I was actually just looking for caramel recipe for my coffee but somehow got pulled to your cake videos. They are amazing. Not only the cakes but the video quality as well. I enjoy the way you talk and can understand your instructions perfectly well though English isn't my first language. I'm now inspired to seriously learn how to bake. Thank you for your videos.
Thank you for not throwing out perfectly functional object just cause they look old! If they still work they’re still good!
What a wonderful treat for the eyes to watch beautiful cakes being made...aahhh its just mesmerizing chef
If there were a national butter shortage, I wonder whether John could survive.
Well, you're not that far off, lol
Soloution: Make your own
Omg Yessss. So much butter and sugar. Hahaha. I love his recipes!
@@aamnanazir3856 Have a good cardiologist on speed-dial...or be lucky. I say that while heading to the kitchen for some ice cream!
@@wholeNwon hahaha trueeee
you are truly an inspiration to my baking world. lol i just started baking from scratch and thanks to you I've also started making my own butter cream. can't wait to try out more of your recipes. the other day it was my brother in laws birthday and i made him your moist chocolate cake with vanilla butter cream in the inside of the cake with cream cheese butter cream on the outside and topped it with oreo balls.
if I had teeth like him, I wouldn't stop smiling.
T gmail I guess that’s why he’s so happy
Perfect teeth hasn't made you any happier either🙄
He has a perfect smile.
Beautiful all the cakes you made. Thank you .
"Eat more of me, I'm delicious" 😂😂😂😂
I'm 14 and I really really love baking and I'm definitely going to bake this for my mom on her birthday thank you for this great recipe 😀 ❤❤
Good on You!
I bet your cakes taste amazing!
Always believe in. Yourself ❤️
Subscribe to My TH-cam Channel for Cake Tutorials, Recipes & More 💙
I 💞💞💞💞 caramel. Sigh. Love your videos. Hey I have a quick question could I get a suggestion from you on which frosting you think would be good to use in warmer weather just regular buttercream or Italian or French or whoever? Thanks!!
John, You have read my mind.
I love, love, love caramel cake! It's my most favorite cake, with German chocolate following closely behind! Thank you for the recipe!!!
Oh yes! I have always wanted to follow a wonderful caramel cake recipe, one that is simple and easy to follow so I can make it myself. Thank you John it is one gorgeous cake
This cake looks like a show stopper! I can’t wait to try it! Thank you for your wonderful videos. They are so packed full of knowledge & you have the perfect personality! Hugs from Texas!
Тоже нравится отделать желтки от белков руками! Но в видео себе этого не позволяю))))
Ooopp
........
You recipes are perfection
I want to eat every recipe you make (won't be able to make it like you)..
Honestly everything looks so good..
“Add a few tablespoons at a time until you’re happy, not as a person but with the color of the caramel”
They had us in the first half, not gonna lie
So I made your caramel recipe and I'll say this.....it has got to be the BEST caramel ever. My husband ate my first batch I was making ahead for a cake so I had to make another. I gave little jars of it to some friends. They are requesting more. So thank you for sharing your wonderful recipe. As well, for the drip how warm/consistency should the caramel be just to get that right drip? Also I was a bit afraid to make the Swiss Meringue icing due to needing a thermometer but once you described how it should feel if a person doesn't have one, well now I'm definitely going to try it.
🤩🤩🤩 soo delicious and amazing 🥰🥰🥰
thanks so much!!
My husband's birthday is next week and he requested a tree cake... I decided to make this recipe but use melted dark chocolate to crack and mimic tree bark on the outside and then caramel sap. I think it'll turn out so fun! Can't wait to make this 🥰
I was not a believer in cake strips, until I
had to do a wedding and the thought of leveling 12 cakes made me want to vomit..I won't bake a cake without them!!
Assonta Wagner do u recommend them to a beginner baker?❤️
@@mariliaiordanou5311 absolutely! I would consider myself a beginning baker and I love them. If you want to try it out first, you can use the method he suggests with foil and papertowels.
This inspired me. To go out and buy a salted caramel cake. So good on you Sir, for sustaining my community's bakers.
"Add a few tablespoons at a time until you’re happy. Not as a person, but with the color of the caramel"
Got worried there for a second as a depress person
I am wondering how you stayed physically fit with these fancy and sweet things you are making. It's beautiful. I am jealous of your kitchen by the way.
Omg you made a king of the hill joke. Thank you❤
You are awesome. Everything becomes so simple when you explain. Thank you for the your recipes. From Mauritius island
Imagine having this dude as your husband.
Alisha Danielle his husband is lucky!!!
swear it will be amazing
to have someone bake for your parties with you
I mean
This looks so delicious! I did want to say though, I have found it easier to separate eggs when cold, rather than at room temp. I separate those first, and let them come to room temperature while I'm doing other steps. Happy cooking all!
"The clean burning taste of propane, I tell you hwhat"
I found my husband's next birthday cake. He loves caramel. It's his favorite flavor. Unfortunately he developed a food intolerance to coconut oil and palm oil. Most store bought candies have one or both of those oils in them. He's really going to love it. Thank you for making this cake. 😊🥳🎂
I tried this recipe and I did everything as followed and everything turned out great except the icing. It was by far the worst icing I’ve ever tasted. The amount of butter used was way too much and it tasted nothing like icing, just butter.
You didn’t mix it properly , u need to keep mixing till it doesn’t taste like butter
@@michellethavar9489 I agree. I’ve only made Swiss meringue buttercream once and it was heavenly. I did beat the hell out of it tho 😂
I asked my husband what kind of cake he wanted for his birthday. Something with caramel. So I guess I know what cake I’ll be making on Monday 😉 I hope it turns out as nice as yours did!!!
did it work out well? considering it for my son's bday..
Every time I watch your videos, I’m astounded that you don’t weigh 400lbs 😂
Wanna smash babe??????❤️❤️
you're just like steve from the original blue's clues, and i LOVE it. kind, patient, and always willing to teach with care. 😇🎂
I made this cake and it turned out lovely. It’s very very sweet. And don’t forget to keep everything in a cool place or melt melt melt
This caramel recipe was the absolute best!! I cannot believe I actually did it and it is delicious!! Thank you so much, I'm a huge fan!
💃🏼💃🏼 nailed it! My clients and family are in love with "my Salted caramel" Much love from South Africa
Hey! You said that you are from Africa which tends to be hotter so I was wondering which buttercream you use? I want to try a swiss/italian one but im afraid that it will melt. I'm from Jamaica (caribbean) btw. :)
I have been binge watching your previous videos and I love the evolution of your editing
This is such a good recipe! Love it! I like the way he explains things! Very clear and easy to understand! He is my favorite TH-camr for baking! I like easy recipes but this caramel cake recipe seems complicated. I will definitely bake this when I have the time and ready for a challenge recipe. THANK YOU SO MUCH!
You’re absolutely the BEST John.
Those stripes and the sea salt just finish it off so beautifully!
I made this cake today for my husband's birthday...I made the caramel a tiny bit bitter than I intended to (overcooked it!), my swiss meringue kept on melting (it's hot here in Dubai) but overall the cake was a sweet success (my husband and 2 boys loved it), I wish I can share a photo of my cake...thanks for this recipe, it was easy enough to follow!
I love your comments! "Oh, it's soupy. And I'm sad." So perfectly said!!!!
You are so amazing I'm one of your avid fan here in the Philippines thanks for your sharing your golden ideas in baking God bless♥️♥️🇺🇸🇺🇸🇵🇭🇵🇭
I'm addicted to all of your videos. Thank you .
Look forward to making this delicious cake for my mothers day dinner.
Thank you Tracey