Caramel is created by heating sugar and other ingredients until they turn a golden brown and take on a characteristic flavor. A tasty caramel glaze adds a sweet finish to a cake, and it is thinner than a caramel frosting, which is applied with a spatula. A glaze that is intended for drizzling is pourable. Buy this glaze commercially or make your own, and drizzle it over yellow, white, chocolate or spice cakes. Drizzle it over cheesecakes as well.
Things You'll Need
- Cooling rack
- Baking sheet, rimmed
- Aluminum foil
- Caramel glaze
- Saucepan or microwave-safe bowl
- Large cooking spoon
- 2 large spatulas
- Serving platter
Place the cake on a cooling rack and put both on a rimmed, foil-lined baking sheet. The baking sheet will catch any dribbles that do not stick to the cake.
Warm the caramel briefly if necessary to make it pourable. Place it in a small saucepan or a microwave-safe bowl and warm it on a low setting.
Scoop up a large spoon full of caramel and hold it over the cake.
Tip the spoon lightly to control the flow, and allow the caramel to fall across the top of the cake and cascade down the sides.
Refill the cooking spoon as necessary and drizzle until the cake has as much drizzled glaze as you like.
Place the cake in a cool place so that the glaze will set, then use two large, wide spatulas to move the cake from the rack to the serving platter.