How many times have you bought some baking ingredients and seen a recipe on the side of the packaging and thought “Oooooo that looks good. I must make that some time!” and then used up the flour/sugar/butter and thrown the packaging away? Loads of times if you’re anything like me. Well, last week I picked up a tub of Stork margarine and when I went to make my cake there was a really tasty looking recipe on that paper lining you get just under the lid. “Right!” I thought. This Salted Caramel Marble cake looks totally deeelish so I AM going to make it. So I did. For camping!
Last weekend my family- that’s the Moomah and Poopah, my sister, her husband and son and Tim, me and the girls all went off on a camping trip to Suffolk. Now, if you live here in the UK you’ll know that it was rather wet and windy last weekend but that didn’t dampen our spirits (but it did dampen our clothes on Sunday. Actually soaked would be a better description) We had a really lovely weekend. Lots of marshmallows around the camp fire (no there wasn’t any sining) and lots of laughter. And lots of eating. I wanted to take a cake with as a treat so I baked the Stork Salted Caramel Marble cake on Thursday night and wrapped it in foil as soon as it was cool then made the icing topping Friday morning and popped it in a jam jar ready for the off. Our car was so jam packed with equipment that I had a sleeping bag and football at my feet for the entire three hour journey up there – so a sticky cake wasn’t going to happen till we were there. I have to say I’ve never covered a cake whilst in a tent before (some may say I’m cake obsessed!) There I was hunched over the low table smearing the salted caramel icing over the cake with a plastic spoon. Was it worth it? Oh boy yes it was! The cake was incredibly light and fluffy. It tasted great. Tim loved the salted caramel topping and combined with the dark and white chocolate cake it was a total hit on a rather chilly and windy evening. This cake is my attempt at glamping.
Stork’s Salted Caramel Marble cake
- 175g Stork
- 175g Caster sugar
- 175g Self raising flour (sieved)
- 3 Medium eggs
- 1 tsp baking powder
- 55g plain chocolate- melted
- 55g white chocolate – melted
Salted Caramel icing Ingredients
- 250g light soft brown sugar
- 150ml double cream
- 140g Stork
- ½ tsp salt
- Place all the ingredients in a mixing bowl except for the chocolate and beat well until smooth. Split the mixture between two bowls and add melted dark chocolate to one and white chocolate to another.
- Alternate spoonfuls of mixture into a greased bottom lined 20cm (8″) cake tin and gently swirl through the mixture with a skewer
- Bake in a pre-heated oven 170ºC, 160ºC fan for 50-60minutes. Leave to cool.
- To make the icing place sugar, cream and salt in a saucepan and heat until the sugar dissolves. Bubble for 3-4 minutes not stirring. Cool for 10 minutes, beat in stork. Chill until firm.
- Split the cake and sandwich together with half the icing. Cover the top with the remaining salted caramel icing.
I should point out that the original recipe on the packaging had a delicious looking chocolate ganache topping with truffles to finish. Although it looked amazing it was a step to far for camping so I just added the icing on the top and it was soooo good. What’s more it stayed soft for a few days. So where is the craziest place you’ve decorated a cake? I’d love to know.