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Just add a pinch of salt to your caramel and you’ve got the most magical, irresistable, glorious treat. Since savouring the most delicious salted caramel macaron in Paris I’m bewitched. Ice cream, pancakes, cookies, bread, I’ll find a way to drizzle some salted caramel on top.
This post is all about salted caramel frosting. For this cake I made last week I used three types of frostings. Yep, three, just for one cake. Two with caramel and one with cream cheese.
You will probably argue with me that the following description is not a recipe for caramel but for dulce de leche. I’ll say: what’s in the name??
Frosting 1 
Submerge a can of sweetened condensed milk with boiling water and simmer for 2 hours. Let it cool down and you have the perfect filling for your cake. Do not forget a pinch of salt for the needed magic.
Frosting 2
Dissolve 4 tablespoons of sugar with 2 tablespoons of water, boil till golden brown and add some double cream. For extra richness I like to add some butter just as the double cream is totally mixed with hot sugar syrup. This frosting is ideal for the luscious drip effect on your cake.
Frosting 3
Just mix some whipped double cream with cream cheese and flavour with some powdered sugar and vanilla. Just perfect to cover your cake.
As you can see the result is simply irresistable. I couldn’t wait to share it with my friends.
Now I’m taking my time to really enjoy the last piece of this mouth-watering salted caramel layered cake.
  Add a pinch of salt to your caramel
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Rise and shine fruitpunch
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Homemade blackberry ice cream
Homemade blackberry ice cream
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