Cake Fillings and Icings

Professional Salted Caramel Filling Recipe for Celebration Cakes

This indulgent, velvet-smooth salted caramel is specifically engineered for stability within tiered celebration cakes. Its deep amber hue and precise balance of Maldon sea salt make it an essential component for any high-end baker's repertoire, ensuring your sponges remain moist without compromising structure.

Prep: 5 min
Cook: 15 min
Serves: 12
Level: Intermediate
Per serving: 185 kcal

Method

Place the caster sugar in a heavy-based stainless steel saucepan over a medium heat. Allow the sugar to melt without stirring; you may gently swirl the pan to ensure even caramelisation.
Once the sugar has reached a deep, copper-amber colour, immediately remove the pan from the heat.
Carefully pour in the double cream in a steady stream. The mixture will bubble and steam vigorously, so ensure your hand is protected. Whisk continuously until the cream is fully incorporated.
Add the cubed unsalted butter one piece at a time, whisking after each addition until the caramel is glossy and smooth.
Stir in the Maldon sea salt flakes and the vanilla bean paste. The salt flakes provide a superior texture and hit of flavour compared to fine table salt.
Pour the caramel into a clean glass jar or heat-proof bowl. Allow it to cool completely at room temperature, then refrigerate until it reaches a thick, pipeable consistency. For celebration cakes, always pipe a buttercream 'dam' around the edge of your sponge before filling the centre with caramel to prevent any leakage.

Notes

To achieve a more stable 'set' for tiered cakes, cook the caramel until it reaches 116°C on a digital thermometer.

Always use room temperature butter and slightly warmed cream to prevent the caramel from seizing or becoming grainy.

If your caramel feels too firm after being in the fridge, give it a 5-second burst in the microwave to soften it to a manageable piping consistency.

Ensure your saucepan is perfectly clean; any impurities can cause the sugar to crystallise.

Questions

How long can I store this salted caramel filling?

It can be stored in an airtight jar in the fridge for up to two weeks. Ensure it is brought back to a pipeable temperature before use.

Can I use this filling under fondant?

Yes, provided you use a stiff buttercream 'dam' around the edges of your cake layers to ensure the caramel does not come into contact with the fondant, which would cause it to melt.

My caramel is too thin, how can I fix it?

If the caramel is too runny once cooled, you can gently re-heat it and simmer for an additional 2-3 minutes to evaporate more moisture, though usually, a longer chill time in the fridge resolves this.

Why did my sugar crystallise?

This usually happens if you stir the sugar before it has melted. To prevent this, only swirl the pan and use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.