Peanut Butter & Caramel Drip Cake
Peanut Butter & Caramel Drip Cake — a Dawn Foods recipe in 3 components (yield: 8" round cake). Uses Dawn Foods Flavouring Compounds, Caramel – 1 kg, Dawn Golden Genoese Cake Base 12.5 kg and Ready-to-Use Frosting, Vanilla – 12 kg.
- baking temperature (sponge)
- 170 °C
- baking time (sponge)
- 25-30 min
- mixing time (sponge, slow speed)
- 1 min
- mixing time (sponge, medium speed)
- 3-4 min
- mixing time (sponge, slow speed, after scraping down)
- 1 min
- mixing time (frosting, slow speed)
- 1 min
- mixing time (frosting, medium speed)
- 3-4 min
- chilling time (assembled cake)
- 30 min
Ingredients
Sponge Bases
| Ingredient | Quantity |
|---|---|
| Dawn Foods Flavouring Compounds, Caramel – 1 kgCaramel Compound | 90 g |
| Dawn Golden Genoese Cake Base 12.5 kg | 1000 g |
| Water | 530 g |
| Vegetable Oil | 100 g |
Peanut Butter Frosting
| Ingredient | Quantity |
|---|---|
| Crunchy Peanut Butter Filling | 240 g |
| Ready-to-Use Frosting, Vanilla – 12 kg | 600 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Caramel Glossy Icing 14 kg | 200 g |
| Chopped peanuts (for decoration) |
Method
- Sponge Bases
Add the Genoese Base and 400g water to a mixing bowl fitted with a beater.
- Sponge Bases
Mix for 1 minute on slow speed and then a further 3-4 minutes on medium speed.
- Sponge Bases
Add the Caramel Compound to the 130g water and mix thoroughly.
- Sponge Bases
Stream in while mixing on slow speed.
- Sponge Bases
Scrape down and mix on slow speed for a further 1 minute.
- Sponge Bases
Deposit 400g into greased 8" round pans.
- Sponge Bases
Bake in a deck oven at 170ºC for 25-30 minutes.
- Peanut Butter Frosting
Place all ingredients into a mixing bowl fitted with a beater.
- Peanut Butter Frosting
Mix for 1 minute on slow speed and then 3-4 minutes on medium speed.
- Peanut Butter Frosting
Scrape down and mix on slow until fully combined.
- Assembly
If needed, trim the tops off the cooled sponges.
- Assembly
Place 1 sponge base onto a cake board and top with 250g of the prepared peanut butter frosting.
- Assembly
Top this with another sponge base and a further 250g of peanut butter frosting.
- Assembly
Place a third sponge base on top and cover the whole cake with a thin layer of Vanilla Frosting.
- Assembly
Add chopped peanuts around the base of the cake.
- Assembly
Chill or freeze for 30 minutes.
- Assembly
Warm the Caramel Glossy Icing and pipe around the top edge to create the drips and then cover the top.
- Assembly
Allow to set and dry.
- Assembly
Pipe bulbs of peanut butter frosting to cover the top.
- Assembly
Sprinkle with chopped peanuts to finish.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.