I tried this recipe for my boyfriend’s cake on his birthday and everyone loved it. Especially since we don’t have a Red Ribbon here in Ireland, it’s a treat to have a taste of home. Keep making more videos Kurt!
hannah daguro Hi Hannah!! I’m so happy to hear everyone enjoyed your yema caramel cake for your boyfriend’s bday!! 😄❤️ Thank you for your comment! 🙏🏽 Take care
You all probably dont give a shit but does someone know a trick to get back into an instagram account..? I stupidly lost my password. I would appreciate any tips you can offer me
@Ronan Killian I really appreciate your reply. I found the site through google and Im in the hacking process now. Seems to take a while so I will reply here later when my account password hopefully is recovered.
Made this today. It was amazing. My caramel turns out a little dark but everybody still love them 😊 Thank you. I hope you will make a video of Estrel’s Caramel Cake.
Hi Eleanor - thanks for your comment! I'm so happy to hear that your Yema Caramel Cake turned out well, and that everyone enjoyed it. I'll add Estrel's Caramel Cake to my list of recipes to research and make a video :)
Hi Elvie, thanks for your comment! Glad you like the video. Also happy to hear that your red velvet and ube cakes turned out well, and that you and your family enjoyed them! Take care :)
Thanks as always for sharing your talent you’re the best baker simple but full of excitement because of the taste super look delicious I will try it again next time anyway where is you husband I miss him together with you😍😍hope I can see him again soon with you to do new recipes 👍👍
Hello - thanks for your comment! Glad you like our recipe videos! ❤️ This is an older video when Donald hadn’t joined me in front of the camera yet… he’s in the newer ones 😊
Hi Jean - thanks for your comment! Very kind of you to say. Please let me know how your Yema Caramel Cake turns out. Lots of love from NYC! Take care :)
Thank you Kurt, can't wait to try this new recipe. I already made your Red Ribbon Ube overload recipe twice, my family and friends love it. I hope you can also make the Mocha chiffon cake.
Hi Annabelle! Please let me know how your yema caramel cake turns out :) I'm so happy to hear that your family and friends loved the ube overload cake!! :D
Hi Kurt. I made this cake already and it was sooo good like the rest of your cake recipes. My only concern is that, the yema was a little bit liquidy. Did i missed something? Thank you!
Caroline Fernandez Hi Caroline! I’m glad to hear the cake turned out well! Although sorry that the yema caramel frosting was too liquidy. I would suggest next time maybe cooking the caramel sauce for 5 to 10 min longer to cook out more of the liquid and get a thicker sauce. Also, after the step of whipping the caramel sauce to make it smooth, you can put it in the fridge for 20-30 min. When caramel cools down, it firms up more. So it won’t run. Hope this helps! 😊
Hi Kurt😊 i learned a lot from you...i already tried your cakes like Ube Cake, Sans rival, Black forest and Yema cake😊😍 i love your recipe so much😍😍😍thank you for sharing your recipes Kurt😍😍😍God bless😊
Pam Zamora Hello Pam! Thank you!! I’m so happy to hear your kids loved the red velvet cake ❤️ Please let me know how the yema caramel cake turns out if you make it 🙏🏽😊 Take care!
Made this but into cupcakes instead. Followed the recipe exactly but revised the design to make it suitable to a cupcake.. The taste is wonderful.. Family and friends loved them!
Hi Eddielynn - thanks for your comment! I'm so happy to hear that your Yema Caramel Cupcakes turned out well and that everyone enjoyed them. Take care! :)
Yes finally!! I’ve been waiting for this. I already tried your ube overload and mango. It was a hit. Can i skip the sugar on the yema filling? Btw, thank you for the recipe.
kristel morillo Hi Kristel! I’m so happy to hear the ube overload and mango supreme were hits! 😊 Please let me know how the yema caramel cake turns out 🙏🏽❤️ Caramelizing the sugar in that first step of making the filling/frosting is what gives the yema filling its caramel flavor. You can skip it if you'd like less sugar - it will still be sweet from the condensed milk. You just won't have that distinct caramel flavor in the yema frosting. Hope this helps!
Hello Kurt! Just started watching your videos today, your red ribbon style ube cake video brought me here! Will try this on Sunday, my daughters just so love caramel cake! Thank you, I hope I could follow this well. More power to you kabayan! Just subscribed now, watching here in Neive, Cuneo Italy!
Hi Jesusa, thanks for your comment! And thanks for subscribing! I'm glad you like my videos. Please keep me posted on how your Yema Caramel Cake turns out!! Lots of love from NYC 😄❤️
Hello Kurt i really love so much this video,,it will help me a lots how to enhance my simple yema cake turns into yema caramel cakes... Thank u so much Hope to get all the notifications... so i learn more... God Bless...
Hi Kurt... thank you for sharing your recipe I did it for the first time and it turns out really good, I made it without the caramel just a plain Yema its ohlala... 😋👍
wish i can send a photo it is so satisfying.. really love it... by the way I love caramel too, but i have to do it less sweet for my husband to enjoy it too...🥰 thanks again❤️
Your'e very welcome! I'm on Facebook and Instagram, if you want to share pictures there :) Facebook: facebook.com/CookingwithKurt Instagram: instagram.com/cooking_with_kurt
Hi ilove the way you make a baking demo its really a step by step tutorial to us. Thank you for sharing your versions in baking cakes and pastries. I just want to make a request if you can demo a fruitcake. Thank you in advance.
Hi Patty, thank you so much! I'm glad to hear you like my recipes! I'll add Red Ribbon Dulce de Leche cake to my list of videos to research and make a video :)
This quarantine is making me crazy.... and hungry 😆 Thinking of what to bake pa para hindi kami mabored sa bahay. I already tried your ube overload, ube roll and ube brazo de mercedes.. My daughter likes them 😋 wish I could show you some photos. This one looks very yummy pero parang ang hirap nya gawin. 😅 Hopefully you could make mocha cake as well.. Thanks again for the lovely recipes you make.. 👏🏼
Hello! Your'e very welcome! I'm so happy to hear that you and your daughter liked the ube overload, ube roll and ube brazo de mercedes! :) I actually just released a new recipe video for mocha cake. Here is the link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LH6NCs1vczc.html Please let me know how it turns out :D
I'm glad to hear the ube macapuno roll turned out well! If you'd like, you can share pictures with us on FB and IG. I've included the links below. Facebook: facebook.com/CookingwithKurt Instagram: instagram.com/cooking_with_kurt
Hi Kurt, can you put your spin on a cake that is popular in Singapore, Malaysia & Indonesia? It is called Ondeh-ondeh cake (Sg & Msia) or Klepon cake (Indon). It is made from Pandan leaf extract & jaggery brown sugar. Your spin on any cake is always refreshing & something that i always await.
one of your avid fan here... already made your black forest and sansrival, and they love it! thank you for sharing! love love love... just wanna ask if I can put this in the freezer? I wanna send and share it to my friends here in japan. thank you so much!
Hello - thanks for your comment! Glad your Black Forest Cake and Sans Rival turned out well!! Freezing then thawing this yema caramel cake once it's assembled and decorated is fine in terms of the taste. But the freeze/thaw process might affect the look of the cake a bit, with potential condensation and water droplets forming. But other than that, you can definitely freeze it and send. Hope this helps! :)
Thanks for sharing this video Chef Kurt! New subscriber here. I'm gonna try this for my sister's birthday this June. Hoping for a good & favorable result😁👍. More power to you.
Hi Grace, thanks for your question! I keep my leftover caramel frosting in an airtight (e.g. Tupperware) container and store it in the fridge. I slowly eat it over the course of a week or so and it has kept well. Hope this helps! :)
If cake flour is not available, you can substitute with all purpose flour and cornstarch: for every 1 cup of cake flour needed, add 1 cup of AP flour, subtract 2 tbsp, then add 2 tbsp of cornstarch, and sift this together. This will act similar to cake flour. Cake flour has a lower protein content compared to AP flour - it creates a more tender texture, finer crumbs, and better rise, which are ideal for chiffon cakes like this. And substituting with AP flour + cornstarch combo imitates that. Hope this helps! :)
Hi. Thanks. I always follow your cake recipes. This caramel cake can i set it on the freezer for faster setting instead of overnight? Thanks. How many hours in the freezer?
Hi Cathy. I do not suggest putting it in the freezer. If you want to eat the cake immediately after frosting, you can. Letting it sit in the fridge overnight is more to let the layers settle into each other - putting it in the freezer does not do that. But it's not an essential step if you're in a rush to eat it. Hope this helps! :)
Hi Kurt! I’m planning to make this this weekend. Can we make this cake omitting the “caramel portion” of the filling? Will it alter the recipe too much?
Hi Grace. Yes - store leftovers in the fridge. I'd suggest using plastic cling wrap around the cake to keep it fresh, especially the parts that have been sliced and don't have icing covering it - the icing provides some protection to prevent the cake from drying up. In my experience, I usually eat the cake within 5-7 days, and it keeps fine in my cold fridge. Hope this helps! :)
Hi Kareen. I wouldn't recommend making it a day in advance. This yema caramel frosting needs to be stored in the fridge, and it hardens in the fridge. So you'll have a harder time spreading it the next day. You can try making it a day in advance and leave it out at room temperature before spreading to let it re-soften. But I'd still recommend making it the same day to ensure it spreads well. Hope this helps! :)
Thanks for the response 😻 by the way last question is it okay to replace milk to whip cream? Coz my electric mixer is broken I think this may help the frosting to go thicker and will be easy for me to whip it by hand. Ill be doing this today. And I will bring this tonight for my friend’s birthday celebration.
Hello - thanks for your comment! Glad you like our videos!! The word "yema" means egg yolks, and in the context of Filipino baking, it is a custard made with egg yolks, sugar, and milk (usually sweetened condensed milk). The sugar in yema frostings is not necessary "caramelized". Caramel is specifically the product when sugar is heated enough so that it becomes browned and takes on a particular flavor and characteristic dark-amber color. And this frosting recipe has both the egg yolk custard and caramelized sugar! Hope this helps! :)
Yes, you can use powdered sugar in your frosting if you want. Powdered sugar is used in American buttercream frosting and thick cream cheese frostings because granulated sugar granules are big and have difficulty dissolving into butter and cream cheese. But this recipe contains heavy cream - and you'll find that granulated sugar has no problem dissolving into heavy cream when whipped. Just keep in mind you'll need double the amount of powdered sugar as you do granulated sugar for the same level of sweetness.
Hi Jaime, thanks for your question! That's a valid point, as the caramel frosting is quite sweet. A possible way to reduce the sweetness is to half the amount of condensed milk (use only 1 can), then proceed just like in the video. And then when the caramel is cooled down and you are whipping it, adding 2 sticks (1 cup) of room temperature butter, a little at a time (e.g. 1 inch cube of butter at a time) while continuing to beat. I haven't tried this myself, but that's what I would try to reduce the sweetness. Hope this helps! :)
Hi Geraldine. I have a Lady M-style matcha mille crêpes cake video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4rA8d3wlVuI.html Let me know what kind of matcha cake you'd like to see :)
Hello kurt..nice videos you have and lovely recipes. I want to try to bake this yema salted caramel cake. Can you pls help me? I have 24cm round bake pan... with what i have shall i use the same measurements? Or adjust it? I am not achieving for 4 layered cake only 2 is enough. I am worried with the temperature and baking time if i will do this with my 24cm round bake pan. Lastly any alternatives for cashew nuts? Like cheddar cheese? Thank you in advance
Follow up... i am.using electric oven shall i use the fan yes or no? Since ovens are not consistent with temperatures the last time i baked using the 24cm the middle.of the cake is undercooked i am thinking of lowering the temp and increase the time.
RL Hi RL. Thanks for your question! 24 cm is almost the same as 9 inches. So your 24 cm round baking pan should work just like in the video. If you want a 2 layer cake, just don’t cut the cakes horizontally. And just assemble the 2 cakes as is. If you prefer no cashew nuts, you can leave them out, or use peanuts instead. You can use cheddar cheese also if you prefer to have a more savory finish to the cake. Regarding your question about the fan... you don’t have to use the fan on convection oven. If you take the cake out and the middle is still undercooked, you can just keep baking and keep checking every 5 minutes with a toothpick and keep going (5 min at a time) till the toothpick comes out clean. I hope this helps! 😊
Hi Kurt, love your recipes! Thank you for sharing. Can you please advise the measurements in grams for this recipe? Just like you did in the ube cake ❤️
Hi Dorene, thanks for your comment! I just added the metric measurements in the description section. Thanks for noticing it wasn't added before! Take care :)
Hi Marie, thank you for your comment! I'm so happy to hear that your Yema Caramel Cake turned out well! I actually don't sell any of my cakes, I just make the videos. So unfortunately I don't have an idea regarding pricing :)
Hi Chef. I made this today. Unfortunately, my cake did not rise like yours, only half the pan.I guess it shrank. Also, my caramel turned out too sweet, salty and bitter. huhu 😢 Well, it's my first time and still new at baking. Could you help me fix my caramel frosting? There's a lot left and I don't want to throw it. Thanks po.
Grand Gala Hello!! So great to hear from you. We’re okay here in NYC. A little stressed, but doing fine. How have you been? I’m excited for the new April 1st video release too! 😄 If you want to see it now, here’s the link! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wub42xoixZE.html A special sneak peak! 😛❤️
Hi Julienne. Yes, you can omit orange zest. Whole milk is just regular milk - you can use fresh milk or evaporated milk if you want. Hope this helps! :)
Hi kurt! I tried this recipe and it was really good but do you have any advice on how I can make it less sweet? Can I take the sugar out in the frosting mixture? Thank you!
I Ljssel - thanks for your comment! Glad your cake turned out well. A possible way to reduce the sweetness is to half the amount of condensed milk (use only 1 can), then proceed just like in the video. And then when the caramel is cooled down and you are whipping it, adding 2 sticks (1 cup) of room temperature butter, a little at a time (e.g. 1 inch cube of butter at a time) while continuing to beat. I haven't tried this myself, but that's what I would try to reduce the sweetness but still make enough to frost the 4 layers of cake. Hope this helps! :)