Hi, I am Kate. Today, we’re going to make peppermint caramel crisp cake 6" recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Peppermint caramel crisp cake 6" Recipe
Peppermint caramel crisp cake 6" is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Peppermint caramel crisp cake 6" is something which I have loved my whole life.
To be with this recipe, we must prepare a few ingredients. You can cook peppermint caramel crisp cake 6" using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Peppermint caramel crisp cake 6":
- Make ready 1 kg flour
- Make ready 500 g sugar
- Make ready 250 g margerine
- Get 6 eggs
- Make ready 6 tsp baking powder
- Make ready 10 ml vanilla essence
- Get 3 tbsp cocoa powder
- Prepare 600 ml milk
- Get 2 ml salt
- Get 500 ml cream
- Prepare 2 bars mint crisp chocolate
- Take 1 tin caramel
Instructions to make Peppermint caramel crisp cake 6":
- Cream your butter and sugar together till pale and fluffy
- Add in your eggs one at a time and mix till fully combined.
- Add your vanilla essence and salt and mix
- Sift in your flour, cocoa powder and baking powder and milk(100ml at a time), mix till fully combined
- Keep adding milk until your desired consistency is achieved.
- Pour mixture into already prepared pans. The mixture should cover half the pan.
- Bake at 180°C for 30 mins or until the skewer comes out clean.
- Whip your cream till medium peak.
- Add your caramel to the cream and whip till stiff peak.
- Chop up 1 bar of chocolate and add that to your mixture. The other bar will be used for decorating the cake.
- Once your cakes have cooled down you can start layering and decorating your cake.
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