** One thing I’ve learned since posting this is to add a little bit (1 tsp at a time) of hot water to the final icing to keep it smooth for longer and easier to work with! **
@@timsullivan9135 Mine does that from time to time too when the weather isn't perfect. If it's humid all bets are off. I just let it cool down more before putting it on the cake. I have even been known to let it completely cool and then put it on the cake like a buttercream icing. I have had to be very creative from time to time with it.
I never tasted caramel cake and probably will never make one BUT I was curious to see how you do it. What i think is the best of it for me, is: you stayed calm, you did not joke in between, there is no disturbing music, you did not rise your voice and/or talk interchangeably fast and slow, you did not stress, there was no hurrying and I felt that you really KNOW your work and how to teach it. CONGRATS
Awe well I hope you try a very good one soon! My grandma made the best caramel cake in GA! The substitute for me (since she has passed on) when I go visit home is Cakes by Sue. 👍
Yes it was the shortest method snd I sure will try yours and I've never ever made Carmel icing and now since I'm retired, I'm beginning to cook more. I love cooking snd now I have time to cook and learn to bake .
Florencestaheli, wow, now this is the REAL caramel flavor.......I live near a Mennonite bakery and even theirs taste just like melted brown sugar..............there is absolutely no comparison with this genuine scorched sugar frosting, .........you must try this.......I have not made it in a very long time but I sure will soon now...........I also used to make this and cook the same way and pour onto trays and cut like fudge.....my kids used to have to take goodies to school to raise money for projects..........this was always a hit and now that the children are grown, they still remember real caramel fudge.......
I tried your method and it turned out beautifully! It was my first attempt at making caramel too, so you can imagine how pleased I was! I did take mine off the heat at “thread” though. I found out later that the reason it stalls out is because the water content is being boiled off. Excellent video, thanks!
I'm so glad it worked for you! Thank you for your kind feedback. I hope you make it many times in the future and feel more and more confident with it. :)
Thank you so much! This means a lot to me. I'm so glad you enjoyed it and can hopefully pass down the recipe to keep it alive and well for years and years to come!
Thank you for posting this recipe. Many years ago a co-worker made a caramel cake for one of my bridal showers, and I loved it! I am definitely going to try this! I do have a helpful suggestion for you if you don’t mine. I do this and it is soooo helpful. Before you put your first cake layer on the plate, put about 4 inch strips of parchment paper around the outer edge of your cake plate and then place your first layer of your cake on it. Frost the entire cake like normal and when you are finished, gently pull out the pieces of parchment paper and your cake plate is clean and free of any drips of frosting! Thank you again for a wonderful, informative, and relaxing video!
My sister and I graduated to a layer cake and this caramel icing recipe once again knocked it out of the park. We took a picture this time to share with you. Happy New Year 🎆
Thanks so much for this recipe! I made this icing tonight and it turned out great! I poured the icing in my stand mixer and whipped it until the temp fell to about 170 and then quickly frosted the cake. To deep it smooth, I added a TB of hot milk. It turned out beautifully!
I love that you tried it! And yes, I used to put it in my mixer as well. Then I went really old school and pulled out the hand mixer. Haha. Thanks again for telling me about your experience! I'm glad it was a success!
My son requested caramel cake again this year for his birthday and I groaned (knowing how many times I've failed at this attempt), but I'm SO thankful I found your recipe this year! It came out beautifully! THANK YOU!!
These are my favorite comments! I'm so glad it turned out so well. Pro tip - put a piece of the cake in the microwave for about 8-10 seconds and live your best life! :) Thanks for watching, trying, and commenting!!! I hope you make it for years and years to come!
YOU HAVE THE VERY BEST CARAMEL ICING I HAVE FOUND ON TH-cam…….NOW, I WILL PRACTICE UNTIL I PERFECT 👍 YOUR RECIPE “THANK YOU” SO MUCH FOR YOUR TUTORIAL AND TIPS WHILE MAKING THE ICING 👍 GOD BLESS YOU 🙏 :) Diane < Louisiana
Thank you so much! One thing I’ve learned since posting this is to add a little bit (1 tsp at a time) of hot water to the final icing to keep it smooth for longer and easier to work with!
I’ve been searching for the perfect old school caramel icing recipe and this one looks by far the best!! I can’t wait to try it! I’m thinking about making it for Christmas this year. Thank you so much for sharing! ❤
Yes I like the way you did this presentation, I really think you did it the easiest way to make Carmel icing. I eill definitely make it the way you have done it.
My gosh! This is my favorite cake... actually it is the icing! I'm just old enough now to know better than to sit down with a spoon and the pan of icing! That was funny! Glad I came across this because I'm getting up the courage to try and make this, after all these years! Lord I miss my Grandmother, still.
I have my grandma's recipe (she was from Alabama) and it seems very similar to this one. I'm going to attempt this method coming Christmas time. She didn't have candy thermometers in her day and relied on dropping a little of the caramel in water until a soft ball formed, hence the term. ;) Making caramel icing can be so daunting.
I loved the other video but my icing burned I had to do it over but when I got it right it was sooo good and definitely took first place on the dessert table at Thanksgiving dinner, thank you for sharing❣️
I have been searching for the perfect caramel icing for a very long time, and this is finally it! I watched the tutorial two times and had it on while I was making the icing. My icing turned out perfect! It is delicious! I would love to have your cake recipe that you use for this. I have been using a Betty Crocker mix and it is just okay. I feel like with this amazing icing I should do better on the cake. Thank you so much for this recipe!
Thank YOU for trying it and telling me about it! This makes me so happy! Here is the recipe for the cake. It's a little more dense than a box mix, so it pairs really well with this icing! Thank you again so much for your kind feedback! th-cam.com/video/CW2HcUD04Qo/w-d-xo.html&ab_channel=KrystalJenkinsBakes
Thank you for the vanilla cake recipe! I will be trying that soon. Do you have a strawberry cake and red velvet cake recipe you would be willing to share?
@@TomTammyLakins This is the red velvet I use. chelsweets.com/red-velvet-layer-cake/ I have yet to find a favorite strawberry cake. As many as I do I switch between recopies all the time and still haven't found one I can't live without.
Thank you so much. My mom, to test for softball stage, she would put a cube of ice in a sauce plate and allow it to start to melt and she would let the caramel drizzle in the the melted water and it would turn in a softball. Love your recipe. Thank you
I love how each person had their own way of doing things to get the same results. I hope we never lose that kind of love for baking. Thank you for watching the video and for commenting! :)
I’m going to try this because I’ve always wanted to make old fashioned caramel icing . (It’s raining out today and hears not to make caramel when it’s wet outside). Keeping my fingers crossed. Thanks for sharing
I tend to end up burning it in a larger one, but that's probably just user error. :) Great tip though for anyone who only has a large skillet! Thank you!
Do you think you could pour it into the stand mixer bowl immediately to whip it or do you think the hot pan helps out with getting the right consistency? Thank you so much for taking the time to make both of these videos! They have been tremendously helpful. ❤️
I think the hot pan helps. I think any extreme temperature change can cause it to split. It might work if your stand mixer bowl was somewhat warm when you start out though. I'd be interested to know the results.
@@KrystalJenkinsBakes I tried it using a warmed stand mixer bowl and it did fine. I have no patience so I love my stand mixer....lol.... I have only made caramel icing this one time so not sure how the warm bowl technique will work over time... just thought I would share 🙂
HI. I tried this and it was really good. Should I not be able to ice the cake fast enough and the caramel hardens to the point that is is not easily spreadable, will reheating it over the stove or in the microwave help?
How long does this frosting take from start to finish: all ingredients out & measured, then put in pans and start cooking, all the way to ready to frost the cake? Also, I noticed you used only 1 beater in your mixer - can 2 be used? How long was the beating stage in total? When refrigerated, doesn't it get VERY hard? How do you cut it then? Or can you leave it out to cool then cut it? If refrigerated, do you take it out before serving to warm up the cake?
Most of your questions are answered in the video. Each time you make it things will vary on timing. You can use 2 beaters. I just the whisk, which is why there was only one.. I would think it would take 2-3 hours total including the baking of the cake. It does get hard in the fridge but you can still cut it. It isn't like a rock. I would always eat it room temp if you can.
NH ello, thanks do much for the ipdate. What size cake did you use. Im doing a 10' today, and want to make sure its enough icing. Or not let it get to spreadable consistency and do like you would do a glaze just in case. What do you think
@@kimberlyvinson2960 I'm so glad it turned out delicious! Sometimes it's runny no matter how hard you try for it to not be. :) Mine isn't consistent either depending on the weather and other factors. Thanks for trying it and letting me know. :)
I’m definitely gonna have to try this method for my next caramel cake. I wanted to know as far as cooking with two skillets/pans, would the sugar browning process also work in a non-stick/regular frying pan?
@@KrystalJenkinsBakes well tht is good to know. I was so disappointed in my icing. Last time I made it, it was perfect. I couldn’t figure out what in the world was different. I love your videos.
Hi. Thank you so much for this recipe. I'm a home baker and the only cake I have not offered on my menu is caramel cake. I was so excited when I stumbled upon your recipe. But now I have a caramel cake due tomorrow and my caramel isn't perfectly smooth. The first time I made the caramel, it came out perfectly, although it was too runny to put on at 170°. Maybe my house is too warm. But the second and third time I made it, there was a weird texture. At first I thought it was the flour, maybe it wasn't incorporated well. So I made it again. This time I mixed the sugar and flour together really well before I started. I'm still getting this weirdness on my tongue. It is not gritty but it isn't perfectly smooth. What could I be doing wrong? 🙁 Thank you.
I would make sure you aren't overcooking it when you're waiting on it to come to softball stage. I did that a few times, it's still delicious, just not the same texture. Also, make sure your milk/sugar/butter mixture is at a low boil before you pour the skillet caramel in. Honestly the ones that come out the best for me are the ones that are boiling so much that it almost boils over when I pour the skillet caramel in it (but don't let that happen because it's a mess. haha). I made 4 batches this weekend and 2 of them were perfect. The other two were acceptable. And whip it really well. That makes such a huge difference. More air incorporated means it'll be fluffy and not sugary. Caramel is tricky! Good luck!!
Thank you so much! I was so proud of myself with the first attempt. It was absolutely perfect. About to try it again. I was thinking that maybe it didn't cook long enough. It didn't take long to reach 230°. I guess I'll be making peanut brittle out of the bad caramel, lol.. Thanks again!
I let it come to a low boil. I don't like for it to be at a roaring boil because it splashes everywhere when it is. So just a low simmer or boil is fine. No particular temp is required.
I am not sure, honestly. I didn't make up the recipe so I don't know. Please feel free to use whatever you're comfortable with, or omit it all together. It works for me so I keep doing it.
Hi Krystal, thankyou for sharing your recipes💖can you please tell me how many grams of butter do you use I live in Australia and we don't have the butter inn stick like you ☹thank you!!!
How do you measure things in Australia? My glass measuring cup has both measurements on it, ours and metric. I also have a kitchen food scale for when I need to measure by weight, or determine postage needed
I would think you could. It sets up really well once it's cooled, and when I have extra I always put it in a little container and eat it like fudge. So give it a try and let us know how it goes!
@@KrystalJenkinsBakes I’ve watched this video….maybe 4 times….trying to get it in my (old) brain how to do it. Going to have a friend day and we’re going to do it together to share the stirring. LOL (We’re not young! 😉)
@@KrystalJenkinsBakes well I most certainly respect that. I'm a self taught baker/wannabe decorator who has spent years on finding and creating that perfect recipe of all types. Sometimes the easy way isn't always the best way, just sometimes those long drawn out processes are what tastes soooo good.....baking or cooking. So I thank you for showing how it is SUPPOSED to be done.
@@jennifermack5804 You're welcome! Thank you for watching the video and asking the question! I've been a self taught baker and decorator for about 5 years now, and I learn something new every single day. :) The only "hack" I've found worth the shortcut is doctoring up a white cake mix for a wedding or almond cake. Everything else seems to be worth the extra time.
@@KrystalJenkinsBakes I agree, although I must say that I don't know how to doctor up box cake mix lol and white cake is my favorite and you just can't get that same flavor with homemade
Delicious cake and icing! Listen to Krystal though…burning yourself with hot sugar HURTS!!! I did it at the cast iron skillet stage. Just a warning!!!!
@@KrystalJenkinsBakes OK I thought so. I have made this 3 times and it is good. The last 2 times the flour did not completely blend in. Any suggestions? Also I did use the thermometer on my recent icing and it stalled on 220!
You didn’t have to do this in two steps. You could wait for the butter and sugar to melt slowly and then once the butter begins to brown, add the evaporated milk, stir to incorporate and then turn off the burner and let it cool down completely for about an hour. It ends up being the perfect consistency but still spreadable and able to hold it’s shape.
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** One thing I’ve learned since posting this is to add a little bit (1 tsp at a time) of hot water to the final icing to keep it smooth for longer and easier to work with! **
I knew you were a GRIT when you said “meddle”. 😏
Good idea.
Thank yoou
I use this same recipe when my icing is 120. Degrees it will still run. Any ideas? I still get great results, just a little runny.
@@timsullivan9135 Mine does that from time to time too when the weather isn't perfect. If it's humid all bets are off. I just let it cool down more before putting it on the cake. I have even been known to let it completely cool and then put it on the cake like a buttercream icing. I have had to be very creative from time to time with it.
I never tasted caramel cake and probably will never make one BUT I was curious to see how you do it. What i think is the best of it for me, is: you stayed calm, you did not joke in between, there is no disturbing music, you did not rise your voice and/or talk interchangeably fast and slow, you did not stress, there was no hurrying and I felt that you really KNOW your work and how to teach it. CONGRATS
Thank you so much for the compliment!!
Awe well I hope you try a very good one soon! My grandma made the best caramel cake in GA! The substitute for me (since she has passed on) when I go visit home is Cakes by Sue. 👍
Yes it was the shortest method snd I sure will try yours and I've never ever made Carmel icing and now since I'm retired, I'm beginning to cook more. I love cooking snd now I have time to cook and learn to bake .
I've watched different ones and I really think yours is the best I've seen. Will let you know when I make it. Yes your presentation is the best
Florencestaheli, wow, now this is the REAL caramel flavor.......I live near a Mennonite bakery and even theirs taste just like melted brown sugar..............there is absolutely no comparison with this genuine scorched sugar frosting, .........you must try this.......I have not made it in a very long time but I sure will soon now...........I also used to make this and cook the same way and pour onto trays and cut like fudge.....my kids used to have to take goodies to school to raise money for projects..........this was always a hit and now that the children are grown, they still remember real caramel fudge.......
I tried your method and it turned out beautifully! It was my first attempt at making caramel too, so you can imagine how pleased I was! I did take mine off the heat at “thread” though. I found out later that the reason it stalls out is because the water content is being boiled off. Excellent video, thanks!
I'm so glad it worked for you! Thank you for your kind feedback. I hope you make it many times in the future and feel more and more confident with it. :)
I have to say this is one of the best caramel icing recipes ever. I thank you and grandma for sharing. From Krystal to Krystal keep going girl.
Thank you so much! This means a lot to me. I'm so glad you enjoyed it and can hopefully pass down the recipe to keep it alive and well for years and years to come!
Thank you for posting this recipe. Many years ago a co-worker made a caramel cake for one of my bridal showers, and I loved it! I am definitely going to try this!
I do have a helpful suggestion for you if you don’t mine. I do this and it is soooo helpful. Before you put your first cake layer on the plate, put about 4 inch strips of parchment paper around the outer edge of your cake plate and then place your first layer of your cake on it. Frost the entire cake like normal and when you are finished, gently pull out the pieces of parchment paper and your cake plate is clean and free of any drips of frosting!
Thank you again for a wonderful, informative, and relaxing video!
Thank you for watching!
very good idea.......
Very good presentation, articulately delivered. Thanks.
Thank you for watching!
My sister and I graduated to a layer cake and this caramel icing recipe once again knocked it out of the park. We took a picture this time to share with you. Happy New Year 🎆
Thank you for sending me the picture!!
Thanks so much for this recipe! I made this icing tonight and it turned out great! I poured the icing in my stand mixer and whipped it until the temp fell to about 170 and then quickly frosted the cake. To deep it smooth, I added a TB of hot milk. It turned out beautifully!
I love that you tried it! And yes, I used to put it in my mixer as well. Then I went really old school and pulled out the hand mixer. Haha. Thanks again for telling me about your experience! I'm glad it was a success!
My son requested caramel cake again this year for his birthday and I groaned (knowing how many times I've failed at this attempt), but I'm SO thankful I found your recipe this year! It came out beautifully! THANK YOU!!
I love this! I'm so glad it turned out well for you! Thank you for letting me know!
My sister and I made this icing tonight and it was so good!!!! Turned out perfectly! We love this recipe! Thanks for sharing!! 😁
These are my favorite comments! I'm so glad it turned out so well. Pro tip - put a piece of the cake in the microwave for about 8-10 seconds and live your best life! :) Thanks for watching, trying, and commenting!!! I hope you make it for years and years to come!
YOU HAVE THE VERY BEST CARAMEL ICING I HAVE FOUND ON TH-cam…….NOW, I WILL PRACTICE UNTIL I PERFECT 👍 YOUR RECIPE
“THANK YOU” SO MUCH FOR YOUR TUTORIAL AND TIPS WHILE MAKING THE ICING 👍
GOD BLESS YOU 🙏
:) Diane <
Louisiana
Thank you so much! One thing I’ve learned since posting this is to add a little bit (1 tsp at a time) of hot water to the final icing to keep it smooth for longer and easier to work with!
Wonderful instruction!!Love your southern accent! My cake was beautiful!
I'm so glad it worked for you! And thank you for the compliment on the accent. :)
Wow I've watched other videos on this cake and I will say yours came out the best beautiful cake looks delicious
Thank you!!!
Awesome video! I watch a few tutorials on this and decided to forget it until I watched yours…wish me luck.
I hope it worked for you!
I’ve been searching for the perfect old school caramel icing recipe and this one looks by far the best!! I can’t wait to try it! I’m thinking about making it for Christmas this year. Thank you so much for sharing! ❤
Thank you! I hope it turns out wonderfully for you!
This was by far the best and easiest carmel icing! It's absolutely DELICIOUS! I am a lover of pecans so I added pecan flour to my mix.
I'm so glad you tried it and loved it and even put your own spin on it! Thanks for letting me know. :)
Excellent tutorial. Thanks for the revised version...!!!!
I really enjoyed your instructions/visual for making caramel icing.
Thank you so much!!!
Fabulous recipe and beautiful cake!
Thank you!!!
Yes I like the way you did this presentation, I really think you did it the easiest way to make Carmel icing. I eill definitely make it the way you have done it.
Thank you! I hope it works out well for you and you enjoy it!
Thank you so much for the video. With your help I made it for Thanksgiving and it turned out great! Excellent video.
I'm so glad it was a success!! Thank you for letting me know!
My gosh! This is my favorite cake... actually it is the icing! I'm just old enough now to know better than to sit down with a spoon and the pan of icing! That was funny! Glad I came across this because I'm getting up the courage to try and make this, after all these years! Lord I miss my Grandmother, still.
I hope if you do make it, it turns out wonderfully and it brings back many memories for you :)
Add the one tablespoon of butter to the sugar that you are carmelizing. It will be easier to carmelizine.
I have my grandma's recipe (she was from Alabama) and it seems very similar to this one. I'm going to attempt this method coming Christmas time. She didn't have candy thermometers in her day and relied on dropping a little of the caramel in water until a soft ball formed, hence the term. ;) Making caramel icing can be so daunting.
I understand! A lot of people have made this over the last couple of week and everyone seems to have had great success. I hope the same for you!!
My Grandma Georgia and she all made the best caramel 🎂 cakes love your method also thank you
I loved the other video but my icing burned I had to do it over but when I got it right it was sooo good and definitely took first place on the dessert table at Thanksgiving dinner, thank you for sharing❣️
Thank YOU for trying it out! I've burned some too, so you're not alone. It's not easy but so worth it. :) Glad it was enjoyed!
I have been searching for the perfect caramel icing for a very long time, and this is finally it! I watched the tutorial two times and had it on while I was making the icing. My icing turned out perfect! It is delicious! I would love to have your cake recipe that you use for this. I have been using a Betty Crocker mix and it is just okay. I feel like with this amazing icing I should do better on the cake. Thank you so much for this recipe!
Thank YOU for trying it and telling me about it! This makes me so happy! Here is the recipe for the cake. It's a little more dense than a box mix, so it pairs really well with this icing! Thank you again so much for your kind feedback! th-cam.com/video/CW2HcUD04Qo/w-d-xo.html&ab_channel=KrystalJenkinsBakes
Thank you for the vanilla cake recipe! I will be trying that soon. Do you have a strawberry cake and red velvet cake recipe you would be willing to share?
@@TomTammyLakins This is the red velvet I use. chelsweets.com/red-velvet-layer-cake/
I have yet to find a favorite strawberry cake. As many as I do I switch between recopies all the time and still haven't found one I can't live without.
Delish!Very identical to my Mom's recipe.❤
So glad I stumbled across you!❤
Me too! Thank you!
Thank you so much. My mom, to test for softball stage, she would put a cube of ice in a sauce plate and allow it to start to melt and she would let the caramel drizzle in the the melted water and it would turn in a softball. Love your recipe. Thank you
I love how each person had their own way of doing things to get the same results. I hope we never lose that kind of love for baking. Thank you for watching the video and for commenting! :)
This is most difficult recipe I found for this icing, but it looks delicious
I'm with you on the difficulty. Haha. I get frustrated every time I make it, but the results are worth it. :)
New subscriber! Thank you so much for Sharing your recipe with us 😊
Thank you for watching!!!
I’m going to try this because I’ve always wanted to make old fashioned caramel icing . (It’s raining out today and hears not to make caramel when it’s wet outside). Keeping my fingers crossed. Thanks for sharing
I hope it turned out delicious!
Thank you so much for this recipe
You're welcome!!
You mean the thermometer is essential to the recipe…..not “detrimental”. Thank you for the video……really nice 👍🏻
Ive been struggling to keep my icing on the cake.Just used this technique. Came out perfect.
SO glad it worked for you!!!
If you use a larger skillet with more surface area, you can tilt the skillet to blend the melting sugar and avoid crystalization.
I tend to end up burning it in a larger one, but that's probably just user error. :) Great tip though for anyone who only has a large skillet! Thank you!
Do you think you could pour it into the stand mixer bowl immediately to whip it or do you think the hot pan helps out with getting the right consistency? Thank you so much for taking the time to make both of these videos! They have been tremendously helpful. ❤️
I think the hot pan helps. I think any extreme temperature change can cause it to split. It might work if your stand mixer bowl was somewhat warm when you start out though. I'd be interested to know the results.
@@KrystalJenkinsBakes I tried it using a warmed stand mixer bowl and it did fine. I have no patience so I love my stand mixer....lol.... I have only made caramel icing this one time so not sure how the warm bowl technique will work over time... just thought I would share 🙂
@@niki20072 Love that you tried it and it worked!!! Thanks for letting me know. I’m sure others will appreciate this info too! Thank you!
@@niki20072 you can preheat metal bowls by putting hot water in them. Then pouring it out . Works great to preheat a stainless steel thermos too.
I noticed this cake batter recipe is slightly different from the one you posted in the last video. Which is best?
The one in the video I linked is the one I used all the time now. 🙂
a beautiful cake..thanksf or the tutorial.
Thank you!
great work and thanks
Thanks for watching!
Thank you so much going try making this have bless day
Thank you! I hope it was a success!
You did a really good job. A+
Thank you so much for this comment!
HI. I tried this and it was really good. Should I not be able to ice the cake fast enough and the caramel hardens to the point that is is not easily spreadable, will reheating it over the stove or in the microwave help?
I usually add a bit of hot water to it and mix it up again for it to soften. Maybe a tsp or two at a time. That usually makes it spreadable again.
Many thanks,@@KrystalJenkinsBakes
Beautiful 😍
Thank you!
Beautiful cakes, are the cake layers six inch?
Yes!
@@KrystalJenkinsBakes thank you
How long does this frosting take from start to finish: all ingredients out & measured, then put in pans and start cooking, all the way to ready to frost the cake? Also, I noticed you used only 1 beater in your mixer - can 2 be used? How long was the beating stage in total? When refrigerated, doesn't it get VERY hard? How do you cut it then? Or can you leave it out to cool then cut it? If refrigerated, do you take it out before serving to warm up the cake?
Most of your questions are answered in the video. Each time you make it things will vary on timing.
You can use 2 beaters. I just the whisk, which is why there was only one.. I would think it would take 2-3 hours total including the baking of the cake.
It does get hard in the fridge but you can still cut it. It isn't like a rock. I would always eat it room temp if you can.
NH ello, thanks do much for the ipdate. What size cake did you use. Im doing a 10' today, and want to make sure its enough icing. Or not let it get to spreadable consistency and do like you would do a glaze just in case. What do you think
This was just a 6" cake. You would need to double the icing for anything larger. Good luck!
Thank you so much. I did double the recipe and everyone loved it. I stopped whipping it too soon, so it was a little running but it worked out great.
@@kimberlyvinson2960 I'm so glad it turned out delicious! Sometimes it's runny no matter how hard you try for it to not be. :) Mine isn't consistent either depending on the weather and other factors. Thanks for trying it and letting me know. :)
What size are your cake layers? They look really small on video. Im just wondering how much icing this makes. Thanks 😊❤
6” cakes
Great job
Thank you!
Hi Krystal! How to keep this cake and for how long? thank you!😊
I usually put the leftovers in an air tight container. I'd say it could keep for 3 days on the counter and maybe a week in the fridge.
Thank you! So, can I also keep the cake at room temperature?
@@letiziaserenaausiliaincorv3824 Yes, but only for a few days.
Yes..... Great job thank you
Thank you for watching!
Amazing......thank you so much ❤️
Thank you for watching!
I’m definitely gonna have to try this method for my next caramel cake. I wanted to know as far as cooking with two skillets/pans, would the sugar browning process also work in a non-stick/regular frying pan?
I think as long as it was a really heavy one it would be fine. It just can't be thin because then the sugar doesn't melt evenly.
can you add marshmellow fluff to the icing?
I have no idea. If you try it and it works, let me know!
Are you using self rising or plain flour?? Thank you. Can’t wait to try.
Just plain, all purpose flour.
@@KrystalJenkinsBakes thank you!🌸
Hi. Does humidity effect the outcome of caramel icing? Mine is super sticky
Yes! Humidity is always something that will be a problem. I have to deal with it constantly.
@@KrystalJenkinsBakes well tht is good to know. I was so disappointed in my icing. Last time I made it, it was perfect. I couldn’t figure out what in the world was different. I love your videos.
@@euylbush Thank you! I'm so glad my videos are helpful. Thank you for watching them!!
Hi. Thank you so much for this recipe. I'm a home baker and the only cake I have not offered on my menu is caramel cake. I was so excited when I stumbled upon your recipe. But now I have a caramel cake due tomorrow and my caramel isn't perfectly smooth. The first time I made the caramel, it came out perfectly, although it was too runny to put on at 170°. Maybe my house is too warm. But the second and third time I made it, there was a weird texture. At first I thought it was the flour, maybe it wasn't incorporated well. So I made it again. This time I mixed the sugar and flour together really well before I started. I'm still getting this weirdness on my tongue. It is not gritty but it isn't perfectly smooth. What could I be doing wrong? 🙁 Thank you.
I would make sure you aren't overcooking it when you're waiting on it to come to softball stage. I did that a few times, it's still delicious, just not the same texture. Also, make sure your milk/sugar/butter mixture is at a low boil before you pour the skillet caramel in. Honestly the ones that come out the best for me are the ones that are boiling so much that it almost boils over when I pour the skillet caramel in it (but don't let that happen because it's a mess. haha). I made 4 batches this weekend and 2 of them were perfect. The other two were acceptable. And whip it really well. That makes such a huge difference. More air incorporated means it'll be fluffy and not sugary. Caramel is tricky! Good luck!!
Thank you so much! I was so proud of myself with the first attempt. It was absolutely perfect. About to try it again. I was thinking that maybe it didn't cook long enough. It didn't take long to reach 230°. I guess I'll be making peanut brittle out of the bad caramel, lol.. Thanks again!
Could this icing be used for a two layer 9" cake, or would it be too much?
I think it would be plenty of icing for 2 9” layers
Does the milk and sugar mixture have to be at a particular temperature before adding the carmelized sugar?
I let it come to a low boil. I don't like for it to be at a roaring boil because it splashes everywhere when it is. So just a low simmer or boil is fine. No particular temp is required.
what size are the cake layers?
These are 6" rounds
Please advise Why use FLOUR| Can CORNSTARCH be used instead
I am not sure, honestly. I didn't make up the recipe so I don't know. Please feel free to use whatever you're comfortable with, or omit it all together. It works for me so I keep doing it.
Hi Krystal, thankyou for sharing your recipes💖can you please tell me how many grams of butter do you use I live in Australia and we don't have the butter inn stick like you ☹thank you!!!
I just googled it, so you might want to double check, but I think it would be 254 grams
How do you measure things in Australia? My glass measuring cup has both measurements on it, ours and metric. I also have a kitchen food scale for when I need to measure by weight, or determine postage needed
@@recoveringsoul755 I think you'd just google my ingredient measurements and convert. It shouldn't be too hard to figure it out.
Is there a way to take this recipe and turn it in to a caramel fudge recipe?
I would think you could. It sets up really well once it's cooled, and when I have extra I always put it in a little container and eat it like fudge. So give it a try and let us know how it goes!
@@KrystalJenkinsBakes I’ve watched this video….maybe 4 times….trying to get it in my (old) brain how to do it. Going to have a friend day and we’re going to do it together to share the stirring. LOL (We’re not young! 😉)
@@robininva I have 100% faith that y'all can do it!!! :) Thanks for watching!!!
What’s the flour for
Just to thicken it up a little.
So sorry for the typos🥴
What do the flour do for this recipe
My understanding is it just helps firm it up a bit. Makes it less like caramel candy and more like this style of icing.
Can u use cornstarch
I’m not sure. That isn’t an ingredient I’m familiar with using in this recipe. You might be able to find one that would say it works though.
Can I store this for a couple of days?
YES! It stores well for days in the fridge! I've even left one on the counter for a day or two with no problem!
Great and thank you so much for this recipe
Can we store this?
I always store them in the freezer or in the fridge for a few days
Do you have to use a cast iron skillet?
As long as it’s not a super thin skillet, any should work. You just have to make sure it doesn’t get burnt if you use a thing skillet.
@@KrystalJenkinsBakes thank you!
You said the caramel need it to be at 2:32° in the beginning, but now nearing the end you say it’s stalling at 1:20. Was that a mistake?
Yes. I meant 220. There is a lot going on while filming so that’s bound to happen.
@@KrystalJenkinsBakes Thank you for responding. Awesome cake by the way! Happy baking. 😁
@@hungrybogarts Thanks for watching!
I tried this and it taste amazing but I burned up my mixer trying to get it to icing.
I'm sorry to hear that.
Just curious.....but why not just use brown sugar?
Personal preference, and because that isn't the authentic way my grandmother used to do it.
@@KrystalJenkinsBakes well I most certainly respect that. I'm a self taught baker/wannabe decorator who has spent years on finding and creating that perfect recipe of all types. Sometimes the easy way isn't always the best way, just sometimes those long drawn out processes are what tastes soooo good.....baking or cooking. So I thank you for showing how it is SUPPOSED to be done.
@@jennifermack5804 You're welcome! Thank you for watching the video and asking the question! I've been a self taught baker and decorator for about 5 years now, and I learn something new every single day. :) The only "hack" I've found worth the shortcut is doctoring up a white cake mix for a wedding or almond cake. Everything else seems to be worth the extra time.
@@KrystalJenkinsBakes I agree, although I must say that I don't know how to doctor up box cake mix lol and white cake is my favorite and you just can't get that same flavor with homemade
@@jennifermack5804 Google it. Use the one that you add melted butter (and other ingredients). It's super easy and delicious!
Delicious cake and icing! Listen to Krystal though…burning yourself with hot sugar HURTS!!! I did it at the cast iron skillet stage. Just a warning!!!!
I did it once and haven't done it again. It's like a chemical burn. Hope yours heals up well. Glad you enjoyed the cake though!
❤
I’m really surprised to see an experienced cook with the handles of you’re pots sticking out.
I’m not an experienced cook, but thank you for thinking so.
Also, it’s “your” pots
Why do you add flour?
It helps to thicken it and keep it from just being caramel sauce
@@KrystalJenkinsBakes OK I thought so. I have made this 3 times and it is good. The last 2 times the flour did not completely blend in. Any suggestions?
Also I did use the thermometer on my recent icing and it stalled on 220!
Had trouble with layers sliding
You didn’t have to do this in two steps. You could wait for the butter and sugar to melt slowly and then once the butter begins to brown, add the evaporated milk, stir to incorporate and then turn off the burner and let it cool down completely for about an hour. It ends up being the perfect consistency but still spreadable and able to hold it’s shape.