How to Make a Salted Caramel and Toasted Pecan Cake
Go nuts with flavour and create this scrummy salted caramel and toasted pecan cake using easy flavourings! The little gingerbread men add a little fun and creativity to this very simple cake, perfect for a hassle-free Christmas treat.
Ingredients for cake
- 400g/14oz caster sugar
- 400g/14oz margarine
- 7 eggs
- 400g/14oz self raising flour
- Wilton Treatology Browned Butter trio flavour pack »
Ingredients for Buttercream
- 1 packet Sugar & Crumbs Salted Caramel flavour icing sugar »
- 250g softened butter
- 2 or 3 tbls milk
Ingredients for Praline
- 100g/3 ½oz caster sugar
- 55g/2oz pecan nuts
1. Preheat the oven to 170°C/Gas 3. Grease all 4 of the cake tins and line the bottoms with circles of greaseproof/baking paper.
2. Make the cake by beating together the sugar and margarine until light, pale and fluffy. To the mixture add 3 teaspoons of Pecan flavour and 2 teaspoons of Browned Butter flavour. Beat in the eggs one by one and then sieve in the flour and fold in until just incorporated.
3. Divide the mixture equally between the tins and smooth the tops. Bake in the oven for approx. 25-35 minutes, turning them around in the oven halfway through the cooking time. When the cakes are ready transfer them to a cooling rack and let cool for 5 minutes before turning them out and leaving to go completely cold.
4. Make the pecan brittle start by lightly greasing a baking tray with a little vegetable oil. Heat the caster sugar in a saucepan over a medium heat without stirring, until the sugar has dissolved and turns a deep brown caramel colour. Remove from the heat, tip in the pecans and pour the mixture onto the prepared baking tray. Leave to set hard. Chop the brittle into chunks with a sharp knife.
Reserve the biggest chunks for decorating the top of the cake.
5. To make the buttercream, put the butter in a stand mixer or use an electric handheld mixer and beat for a couple of minutes until soft. Add the icing sugar a little at a time until it is all incorporated. Add a tablespoon or 2 of milk and beat together for 5 minutes until the buttercream is whipped and light and a good consistency for piping.
6. Fit the round nozzle in a disposable piping bag and fill with buttercream. Stick the first cake onto a board or plate with a blob of buttercream. Pipe neatly all around the outside edge of the cake and work your way inwards until the surface is covered.
7. Sprinkle the buttercream layer with a quarter of the chopped praline. Place the next cake layer on top and repeat the process twice more. Put the fourth cake layer on top upside down so the top is nice and flat.
8. Decorate the top as desired with buttercream, sprinkled praline chunks and even gingerbread men!