Caramel Cake Icing

I hope you all enjoy this video! I made this cake video back before Christmas, as my life was about to get busier than I could have imagined! Kevin and I had a wedding date set for Jan 1, 2022, but decided there was no time like the present to get married, so the weekend after this cake was made, we got married on December 12, 2021! I actually ended up using this cake on my sweets receptions table. Along with a Cold Oven Pound Cake, I made the Caramel Cake as our wedding cake! I’m so thankful to share those videos with you all! More videos coming soon! Don't miss out, subscribe today, and hit that notification bell!
For those of you who might want to know what recipe I used for my layers, I used my pound cake recipe and substituted gluten-free flour to make it gluten-free, that recipe follows, and here is the link for the pound cake video:
kzbin.info/www/bejne/poq9n5yMZcyBbc0
Miss Eufalla‘s recipe for caramel icing:
Two sticks of margarine (I use butter)
3/4 cup milk
One box of light brown sugar (16 oz)
1 teaspoon vanilla
One box of powdered sugar (confection sugar-16 oz)
Directions:
Bring all ingredients except the confection sugar to a rolling boil. Then boil the ingredients for four minutes (sometimes a little longer, depending on the color you want. If you want darker color then boil until you get the color you like, just don’t burn it). take off the stove and add one box of powdered sugar beating until ready to spread. (Sometimes I do not add the whole box just depends on how thick the icing is, it needs to be spreadable). If it gets too thick add a little milk. Spoon over the cake layers, minimum for between the layers, saving most for the top and sides of cake. I normally make 1/2 recipe to cover the layers, so that I have the full recipe for the top and sides. You will have to work best at covering the top and sides. Best wishes to you all. May God bless you! Please like and subscribe to my channel and please share this video.
Cold Oven Pound Cake
Ingredients:
1 cup sugar
Three sticks butter
Six eggs
1 cup sweet milk
3 cups plain flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
2 teaspoons lemon extract
Directions:
Cream together sugar and butter.
Add eggs one at a time and beat well after each addition. Sift flour, baking powder, and salt and add alternately with milk to the creamed mixture. Add vanilla and lemon extract. Put into a large tube pan, which has been greased and floured. Put into a cold oven. Set the oven temperature to 350°. Bake for one hour and 15 to 30 minutes. Do not peek into the oven until at least one hour and 15 minutes have passed. Allow the cake to cool for 30 minutes before inverting the pan to remove the cake. Enjoy!!!
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[@cindycover3675]

I can’t wait to try this! Caramel is my greatest weakness…🤷‍♀️

[@phyllisbakercoffman8988]

Ohmygoodness that sure looks delicious 😋

[@thresholdhomestead]

Thank you!