Learn to make the most delicious salted caramel for cake fillings, buttercream and drips.
Ever wondered how on Earth you can make caramel thicker? How do you stop the caramel drip from melting down the entire length of a cake into a puddle on the cake board?
The trick is extremely simple! We add an extra ingredient to the usual sugar, salt and water. The result is a thick, gooey and out-of-this-world delicious caramel that can be used as fillings in cakes, tarts, macarons; in buttercreams; as drips on cakes or just eaten straight off the spoon.