Six-Twelve Blue Ribbon Cake Winner 2017: SALTED CARAMEL TRUFFLE SHAKE CAKE

by Chef Scotty in ,

Recipe and Blue Ribbon Winner: KATIE PENNINGTON 

And the winner is…!

Katie Pennington took home the Blue Ribbon this year in the second annual Six Twelve Bake Off… and Good Lawd A’mighty was it delicious. 

Check out her recipe below… and have fun making.

Thanks to Amy Young, founder and fearless leader of Six-Twelve, for all her hard work in putting this fun time together. Also, a big thanks to everyone who baked a cake and rolled out for a memorable second Cake Walk! 

Well deserved, Katie! 

Well deserved, Katie! 


Vanilla Malted Milk Sponge 

4 large eggs, room temperature 1/2 cup whole milk
2 teaspoons pure vanilla
1-3/4 cups cake flour 

1-1/2 cups granulated sugar
3/4 cup Carnation Malted Milk Powder

2 teaspoons baking powder
1 teaspoon sea salt
2 sticks unsalted butter cut into pieces 

Malt soaking liquid: 1⁄2 cup whole milk whisked with 1⁄2 cup Carnation Malted Milk Powder Preheat oven to 350°F
Grease three 6 inch cake pans with butter and flour 

In a measuring cup, whisk eggs, milk, and vanilla
Combine flour, sugar, malted milk powder, baking powder, and salt in bowl of standing mixer fitted with paddle attachment, mix on low speed until combined.
Add butter, one piece at a time and mix until combined 

Add half of egg mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to medium-low and add remaining egg mixture. Increase speed to medium-high and beat until incorporated, about 30 seconds. 

Divide batter equally between prepared cake pans; spread to sides of pan and smooth with small off-set spatula. Bake until tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes, rotate pan half way through to for even baking. Cool on rack for 10 minutes. 

When cakes are cool, poke holes into cakes with a fork and with apply soaking malt liquid with pastry brush. Wrap cakes and refrigerate until ready to use. 

Salted Caramel

1 cup granulated sugar
6 Tablespoons salted butter, room temperature cut up into 6 pieces 1/2 cup heavy cream
1 teaspoon salt 

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. 

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. 

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. 

Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar. 

Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. 

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. 

Chocolate Ganache

1 1⁄3 cup good quality bittersweet chocolate 1⁄2 cup heavy cream 

Heat cream until bubbles start forming, and slowly pour over chocolate in heat proof bowl. Let sit for 2-3 minutes, then whisk to combine. 

Malted Milk Buttercream

3 sticks unsalted butter
1 cup Carnation Malted Milk Powder 2 teaspoons vanilla
Pinch of sea salt
Whole milk
4 cups powdered sugar 

Beat butter in stand mixer until light and fluffy
Add vanilla, salt and malted milk powder, mix until combined
Add powdered sugar in increments of 1 cup, thin with whole milk as needed until your frosting is thick enough to stand in a peak without falling 


Alternate layers of cake, salted caramel, and ganache and cover with malted milk buttercream. Drizzle warm caramel down the sides, and top with candy or homemade truffles.
Refrigerate 1 hour before serving. 

Second Place: Pink Champagne Cake by Aeriel Akers 

Second Place: Pink Champagne Cake by Aeriel Akers 

Third Place: Almond Layer Cake

Third Place: Almond Layer Cake