Good caramel recipe for a cake filling?
I intend to do a little experimenting, but my husband's grandmother is turning 95 in a couple weeks and I have been tasked with the chocolate cake. I wanted to do a caramel filling. My conundrum is that it will be a bbq and probably be about 80 degrees outside. What is the correct ratio to make a filling that will be soft enough to be a good "filling", but not so soft that it tries running out from between the layers and what will be a very good mousseline buttercream?
I hope this isn't too late, but the current America's Test Kitchen "Best Ever Recipes" has a recipe for Caramel Cake with Caramel Frosting that looks yummy. And they've got the frosting between the 2 layers of the cake, so it doesn't look like it would be runny. And the Lane Cake a page over looks awesome as well. :-)