=). Once you’ve done this, freeze your cake for another 15 minutes. This is incredible! Once the eggs are tempered, slowly add the egg mixture to the remaining cream, stirring continuously while doing so. After putting the entire cake together, I thought it was pretty good, but I think the cake recipe needs some work and as DELICIOUS as the buttercream frosting is, it’s not ideal for a cake. When the cake is chilled, sprinkle on an even layer of granulated sugar. Your email address will not be published. I’ve try it, its easy and delicious. Some of my cakes don’t rise as high as the funfetti! Bring the cake out an hour or two before you plan to eat it so that the frosting can come back to room temperature. Place plastic wrap directly on top of cream to prevent a skin from forming. Add vanilla and whip on medium-high until silky and smooth, about 3 to 5 minutes.**. Add sugar and beat on med-high until pale and fluffy (2-3 minutes). A hand mixer can take even longer to get nice and fluffy. I will never forget this one I had at a local restaurant. If you don’t drink coffee for religious reasons (which is me), you can use decaf coffee granules, a coffee flavored extract or Pero, a coffee substitute. Set a clock for 10 minutes! It always turns out runny at the end. After assembly, I had a lot of the sugar shards leftover – that should have been my clue. When I make this again next month for my sister’s baby shower, I’m going to try a stronger, more powerful torch to see if I can get it to cook a little better. Can I make a two layer 9”cake with this amount of Batter? Using a blowtorch melt the sugar on top. Made this cake yesterday for a friend’s 30th birthday! Mine came out quite thin. Heat a 12 inches (30 cm) diameter saucepan over medium heat and add the sugar. OPTIONAL: Freeze the cake for another 15 to 20 minutes. May I ask where you got this green one? The shards will get very sticky the longer they sit, so I recommend using them the same day. *This buttercream recipe makes enough to fill and cover your cake. can this cake be made the day before and the day of put the sugar and torch? Subsequently also poured the caramel into the bottom of the cake an and thn baked the cake combining Te pudding mix in the batter..and inverted I like an upside own to serve! Remove shards before cutting. You’re a pro and pulled it off. Just before serving, place sugar shards randomly on the outside of the cake. Literally. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Crack through that that sugary, creamy moist Creme Brulee CAKE! Thanks for the tip about filling the tank,, I’m so glad it wasn’t any worse than it was! Spray again. I’m so excited that you’re going to try this one! Our contributor, Olivia Bogacki, is sharing a crème brûlée inspired layer cake recipe! Get my free cake decorating guide! It’s beautiful. Can’t wait to make this cake. Carefully tilt the saucepan off the heat to distribute evenly the caramelized sugar. My custard does not end up as stiff as yours, mine is a lot runnier. Refrigerate for 10 minutes. Such a gorgeous cake! But in homage to you I’m going to make this one and bring it to my niece and nephew tomorrow. Using a piping bag, pipe a rim of buttercream around the edge of the cake. Wish I can post photos of the cake I made…. Vanilla bean cake, vanilla custard, and crunchy bits of caramel, all covered in a silky vanilla buttercream and decorated with caramel sugar shards. Olivia…..I can’t stop smiling (at your expense I’m afraid…) This is the prettiest cake I’ve ever seen! MEET OUR TEAM ➝, HOME   |   ADVERTISE   |   PRIVACY POLICY, Is Your Oven Accurate – And Why It Matters. Place bowl over a pan of simmering water to create a double-boiler. It was in pastry school, and I remember the process being a bit finicky. Find holiday recipes and tutorials in our Christmas Gallery! Carefully apply a thin layer of buttercream around the entire cake. Place the second cake layer on top of the filling and repeat steps 2 and 3. Remove from heat. Place one layer of cake onto a cake stand or serving plate. I’ve only made crème brûlée once in my life. Save my name, email, and website in this browser for the next time I comment. Any insights? Add sour cream and beat to incorporate. Or do you think it’s important to have it as Is as a good stabilizer for the cake and custard? Sounds delish and it’s beautiful also. Place egg whites and sugar into the bowl of a stand mixer*, whisk until combined. YOU MAY ALSO ENJOY: S’mores Cake Lemon Meringue Cake Mint Cookies N Cream Cake Orange Creamsicle Cake Banana Split Cake. Do not overmix. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed. All rights reserved. This should be thick enough that you don’t see the frosting, but nothing more than about 1/8th of an inch. I just think you’ll love the flavor balance it brings to the cake. I don’t need a cake at the moment but do need an activity to distract during these crazy times:). A note on the shards: sugar work does not stand up well over time. Cook over high heat, stirring occasionally until it just starts to simmer. Stir to combine and until sugar dissolves. Place the second cake layer on top of the filling and repeat steps 1 and 2. Thanks! IF you need to refrigerate it for a longer period of time before using, let it come to room temperature and then give it a whip with the mixer. Directions: Bake the Cake according to the box instructions… Let it cool and poke holes evenly through the top of the cake with a fork… Make the Pudding…nice and thick! I took it out of the oven when the toothpick had a few moist crumbs and I use fat daddios pans. It can be tricky to get sugar to stay “crunchy” in desserts, but I definitely wanted to incorporate some of that texture, hence the shards along the sides :). In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Hi Gigi! Thank you for all your coaching and encouragement.