NEW CREATION!

This is a chocolate peanut butter caramel drip cake! There is pb buttercream, chocolate ganash drip, and homemade caramel on top and in the filling!😋😋😋😍😍😍

Recipe:

Ingredients:
• 2 boxes of devil's food cake ( cake mix ingrediants)
• 4 sticksButter
• 1 1/2 cup Powdered sugar
• 2 tbs. Peanut butter
• 2 pkges Dark chocolate chips
• 16 oz,Heavy cream
• 1 tbs.Vanilla extract
• 1 cup packed. Brown sugar
Directions;
Make cakes according to package. Use one box for one cake so they will come out taller. So make 2 layers. Let cakes cool completely before frosting. To make the buttercream, mix butter, powdered sugar, vanilla, and peanut butter in a mixer until the consistinsy you like.To make the caramel, Mix the brown sugar, 1/2 cup half-and-half, 4 tbs. butter and a pinch of salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add another 1 tbs of vanilla and cook another minute to thicken further. Turn off the heat. Set aside. To make ganash put a bag of the chocolate chips in a bowl add 1/2 cup to it and put it in the microwave for 40 sec. When done take out and stir with a spoon. This takes patience so if it will isn't melting add more heavy cream, and cook for abother 20 sec. To make glossy/ shiny add a pad of butter. To assemble the cooled cakes, put one on a turntable . Then make a ring on top with butteream. Then add caramel into the ring. Put into the freezer right away. Let harden. Then add the other cake on top.cover the whole thing with remaining buttercream. Make buttercream smooth with a pastry bench scraper or rulers work too. Then put your ganash on top but add little dots on top . They should drip down to make the drip effect. When ganash cools add more buttercream on a fancy tip. Make dollops on top then add caramel and chocolate chips for decoration! Ta da!😍