Things You'll Need
Baking sheet, rimmed
Saucepan or microwave-safe bowl
Large cooking spoon
2 large spatulas
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.
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.
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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.
Drizzle caramel glaze on a tube or Bundt cake for a beautiful presentation.
Drizzle caramel over a fully-frosted cake. The two-tone effect is very attractive.
Pound cakes, which are generally unadorned, are dressed up nicely with a drizzle of caramel.
Consider applying the caramel with a pastry bag and large open tip.
Do not allow caramel to get too warm or it will become runny. A bit of the caramel will drip below to the baking sheet, but most will stay on the cake if drizzled at the right consistency. Caramel that is too cool will be thick and will not drizzle effectively. It takes practice to get the consistency just right.