Back to school, Ginger Cake, with a Caramel and Cream Filling!

         

           September is here, and something that always comes with September is School. So I've decided to start the new year off with cake!

    Make It Your Self

    To start the cake off preheat the oven to 350 degrees and butter or grease three 9  inch pans. Then Combine the ingredient to make the batter.  

Caramel

    1 cup of heavy cream
1 1/2 of sugar, granulated
1/2 cup of water

  

    To make this easy caramel sauce  heat the water and sugar together for 3 minutes it should be bubbling slightly, DO NOT STIR this will make your caramel quite grainy in the end, and will not have the smoothness you might have been hoping for.  Set a timer for 10 to 15 minutes, it should start to color, and bubble a lot. Then, once its a gold-ish color, take off heat and add the cream carefully, bit by bit.  At this point with a metal whisk, stir fast while pouring in cream, the mixture will bubble up for a while you should start feel the caramel thickening with your whisk, once it is no longer bubbling, let cool for an hour then refrigerate and your done!

                                                                                                                                                                                                                                                                            

Ginger Cake

 1 cup of butter

1 1/4 cups of sugar

1/3 cups of  Molasses

  4 tbls of ground ginger

 1 tbl of cinnamon 

3 eggs

 2 tsp of baking soda

   1 1/4 cups milk

  1 1/4 cups of self rising flour*

*if you do not have self rising flour you can try adding baking powder to flour.

                                                Watch the video on how to make a ginger cake!

                              

    Its important to try to put the cakes in the oven as soon as you add the milk, and baking soda, so the cakes will rise more.

                    Decor, and filling

        So unfortunately the  the device I was using to film this part ran out of battery, and being me I didn't notice untill after finishing so I'm going to try to explain this part.  Take a spatula and spread a thin layer of butter cream on the first layer. Then fill a piping bag with whatever type of butter cream you made, and pipe around the edge of the cake making a wall.  Then take a scoop of caramel and spread it out in the middle, with as much as you want.  Do the that process for all layers.  Decorating is completely  optional you could pipe, spread or leave the cake plain! 

Notes

      Just repeating, Its important to try to put the cakes in the oven as soon as you add the milk, and baking soda, so the cakes will rise more.    After you add all the  ingredients except the milk and eggs, your batter might turn into more of a dough, But that it completely fine after the last wet  ingredients are added it will thin into the batter form again!