Starbucks Salted Caramel Mocha Cake GONE WRONG | How To Cake It with Yolanda Gampp 2019
Hazelnut crumble, toffee bits, caramel drizzle… I’m re-inventing a Starbucks fall classic as CAKE.
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Hi, I’m Yolanda! Some people call me the Beyoncé of cakes. I post my drool-worthy, jaw-dropping caking creations every Tuesday at 11am EST! My novelty cakes come in all shapes and sizes – giant versions of foods, gross stuff like brains, movie characters and some of my favorite things! Basically, I love to build stuff out of cake, buttercream, fondant, candy, cookies and anything sweet!
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To make my Salted Caramel Mocha Cake, I began by making 3lbs of my Ultimate Chocolate Cake and 3lbs of my Vanilla Toffee Cake but replaced half of the toffee with nuts to better match the taste of the drink. Each layer is filled with a layer of sweet chocolate ganache with chopped up hazelnut, toffee bits, and sea salt sprinkled on top. The layers are stacked with both a coffee infused buttercream as well as chocolate Swiss Meringue Buttercream to which the entire cake is then coated in a mocha buttercream. The cake is then decorated with salted caramel macarons as well as coarse raw sugar, toffee bits, and extra sea salt. Lastly, the cake is topped off with a spread of some more sweet Italian Meringue Buttercream and a final drizzle of caramel.
Check out the full recipe here:
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Editor: Orhan Sumen
Cinematographer: Cody Clay
Producers: Jocelyn Mercer & Connie Contardi