Golden Caramel Orchid Cake

This cake is bursting full of caramel; it has caramel in the cake batter; a caramel flavoured buttercream frosting and drenched in homemade caramel sauce.


There is literally a pool of caramel in the middle of the cake surrounded by a barrier of white chocolate star orchids and buttercream swirls.


I really enjoyed baking this cake and using all the recipes I always wanted to test. I ended up giving this  cake to a family friend who has always been there for me. Caramel kind of represents her personality, sweet and comforting.

Cake recipe:


♥ 250g pack unsalted softened butter

♥  250g golden caster sugar

♥ 1 tsp vanilla paste

♥ 5 large eggs, cracked into a jug

♥ 85g plain flour

♥ 100g yogurt (caramel flavour would be awesome)

♥ 250g self-raising flour

♥ 3 Tablespoons milk

♥  You can add chopped up caramel or caramel chips if you want

1. Preheat the oven to 160 degrees and grease and line a 20cm / 8 inch cake pan that is relatively deep.

2.Cream the butter and sugar together until fluffy (about five minutes by hand) and then beat the eggs in the jug. When beaten, add to the butter mixture and stir well.

3. Add the vanilla extract and yogurt, stir and then sift in the flours with the caramel, remembering not to over-mix.

4. Stir in the milk to make the cake nice and moist.

5. Bake for 1 hour 20 minutes and check five minutes earlier just incase.


Fluffed up brown sugar frosting recipe:

(Adapted from

♥ 6 Tablespoons of plain flour

♥ 2 cups of milk

♥ 1 cup brown sugar

♥ 1 cup room temperature butter (important that it’s at room temp)

♥ 1 Teaspoon vanilla paste / extract

1.  Stir one cup of the milk (one cup only) with the flour in a saucepan and heat over medium heat.

2. Mix the brown sugar with the remaining one cup of milk and wait for the saucepan mixture to thicken.

3. As soon as it has thickened, add the sugared milk and whisk until it has boiled with minimal lumps.

4. As soon as it has boiled, carry on boiling for a minute and then take off the hear immediately, pouring the mixture through a sieve to dispose of random lumps.

5. Chill in the refrigerator until no longer warm and bring it back to room temperature (remember to put cling film over the mixture to stop a skin from forming).

6. Whip the butter until fluffy then pour in the custardy milk mixture.

7. This has to be done by a mixer or you will kill your arms: beat for around 8 to 16 minutes until a frosting consistency has been achieved.

8. Drizzle in the vanilla and yay finally done.

9. Slice the moist vanilla cake into two and fill it with some of the frosting and add some caramel chips before putting the other slice on top of it.

10. Ice the cake with remaining frosting.

Now to make the caramel:

(Adapted from

♥ 75g of butter

♥ 50g of light brown sugar

♥ 50g of caster sugar

♥ 50g of golden syrup

♥ 125ml double cream

1. Put the sugars, syrup and butter in a heavy metal pan and heat until butter has melted, stir and simmer for 3 minutes.

2. Add the cream and simmer, stirring, for four more minutes until it is slightly thicker than pouring consistency.

3. When this has cooled, pour over the cake until it forms a golden pool on top and using the remaining brown sugar frosting, pipe rosettes onto the border of the cake.

White Modelling Chocolate: 

Choco bar

♥ 100g white chocolate

♥ 3 Tablespoons of golden syrup to achieve a caramelly taste (or just corn syrup if you live somewhere far away)

1. Chop the white chocolate into small chunks.

Bowled choco

2. Melt in the microwave, stirring every 30 seconds, until melted.

Melted choco

3. Let it cool to room temperature, stirring every so often and then drizzle in the syrup.

Adding lq

4. Stir thoroughly until it comes together into a ball and wrap in cling film. Refrigerate for one hour or overnight.

Rock of choco

5. Bring to room temperature and chop into small pieces so they can be moulded into flowers easily.


6. Arrange the flowers, or whatever you wanted to make, around the cake


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