Salted Caramel Gateau

Yield: 1 Gateau, Made in collaboration with GoBake

Ingredients

• 2x 400g 7 Inch Round Plain Sponges

• 300g Barker’s Professional Salted Caramel Classic Crème

• 420g Whip 'N' Ice (Whipped)

• 75g GoBake Mix O Lot - Choc Lovers

• 15g dark chocolate truffle or ganache

Equipment

• 8 Inch GoBake Silver Cake Board

• 8 x 6 Inch GoBake Kraft Cake Box

Method

1. Cut each sponge horizontally through the centre, giving you four separate, thinner sponge discs.

2. Build your cake onto GoBake Silver Cake Board 8 Inch

3. Take your first sponge and pipe a circle of Whip 'N' Ice around the outside edge of the sponge, to avoid the filling running out of the cake. Then spread 100 grams of Barker’s Professional Salted Caramel Classic Crème in the middle of the sponge. Place another layer of sponge on top, and repeat the steps to get three layers of filling. Make sure to finish with a layer of sponge.

4. Spread 250 grams of whipped Whip ‘N’ Ice over the tops and sides of the gateau, making this as smooth as possible.

5. Press/sprinkle 35 grams of GoBake Mix O Lot - Choc Lovers around the base of the cake.

6. Using 15 grams of dark chocolate truffle or ganache, pipe "drips" around the edge of the top of the cake (as shown in the photo).

7. Pipe 110 grams of Whip ’N' Ice chocolate rosettes around the top edge of the cake. This can be achieved with a 50/50 blend of chocolate truffle and Whip 'N' Ice.

8. Sprinkle 40 grams of GoBake Mix O Lot - Chocolate Lover over the top of the cake in the centre.

9. Pack in a GoBake Kraft Cake Box 8 x 6 Inch.

This Recipe Uses