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two giant cakes one uh caramel and one Cosmic brownie today I'm going to answer the age-old question or you're going to help me answer the age-old question what is a better lunchbox snack Lil Debbie Cosmic brownie or oh caramel now oh sorry it's ah caramel I am going to make uh a different recipe for the cosmic brownie cake so I'm going to start off with that so I'm going to start off by mixing all the dry ingredients together I have 4 cups of all-purpose flour 4 cups of granulated sugar 1 and 1/2 cups of Dutch processed cocoa a tablespoon and a teaspoon of baking powder and then a tablespoon of baking soda which I'm going to sift all these ingredients together into one bowl wet ingredients which are four eggs
at room temperature 1 half a cup of full fat sourour cream 1 half a cup of melted salted butter a half cup of vegetable oil and then I have 1 and 1/2 cups of milk room temperature full fat I'm going to start by putting the eggs in the Big Bowl just so that I can whisk them a little I'm going to add the melted butter the sour cream milk more of the dry now there is one more ingredient before I combine the wet and the dry and that is 2 cups of hot coffee so I'm going to get my scale look look at this I'm disgusted in myself okay so now I'm going to switch gears and work on the uh no it's a caramel I had calculated that it would be four times bigger which it probably will be once I cover it all in chocolate but at this point it's only 3 and 3/4
times bigger and there'll be a layer of filling so I have to account for that as well that will add tiny bit of height so one moment two times 7 and 1/2 so that means it should be 7 and 1/2 in wide okay it is time to simple syrup the cake all right so I have the top layer I'm assembling it upside down a little bit of filling in the middle to glue them together this is just Italian ring buttercream and the top of this square has like a fence a thick fence of cream which holds in the caramel so I'll be using this on top as well very nice okay and now I'm going to crumb coat the top just a bit they are not perfect they do not look like they look on the box that looks like ah caramel that's like is it too
fat this is where I don't want a buttercream fart we're open now you guys know I call it that so I'm not embarrassed I'm going to chill this ring because when it's chilled I can fill in any gaps and I can also scrape away anywhere that it looks too heavy um okay welcome to last week when I made this caramel making sort of like a cheap caramel with condensed milk brown sugar corn syrup butter bit of vanilla it's quite simple but you need to take it to the right temperature so I'm going to place the butter brown sugar corn syrup and condensed milk into the pot and then I'm going to put it on the stove top and bring it to 225° when it hits that temperature I'll add the vanilla and then pour it into a
heat prooof bowl and I'm making it this week so that next week as I'm making the O caramel Square it's hopefully really thickened up there's actually a color called caramel next week or real time and hopefully this works okay so now you can see how I made the caramel I wanted to make it ahead of time so that way I could tell how it's set up cuz there was an incident in the past and how to cake it I don't like talking about these things where I made a Twix bar and the caramel was solid but then by the time we did Beauties and cut it wasn't I heated the caramel Just a Touch cuz I don't want it to be hot I don't want it
to melt the buttercream at all but I do need to be able to spread it yeah this is looking nice okay to the fridge okay so I need to make the frosting for the cosmic brownie let me get the model here we are so I mean it's definitely a frosting it's not a ganache so I'm going to make a chocolate frosting that has both chocolate and cocoa in it and I'm going to try and mimic the surface of the cosmic brownie so I've got the whipping cream it's nice and hot I'm pouring it over the chocolate hello and I'm just going to cover this okay and now for the rest of the ingredients I have 2 and 1/2 cups of unsalted butter going to place it into the bowl I am going to just beat this for a while on its own because it's a
little cooler than room temperature and just start to let this incorp seate I'm going to add half I'm going to pour in my vanilla this is 2 teaspoons of vanilla and then I'm going to add the rest of the icing sugar so now what I want to do is add the cocoa okay now let's see if this is ready to combine we're just looking for the hot cream to melt the chocolate so I'm going to stir it beautiful you are okay yeah it is look at that which means I do need to add some food coloring this feels ridiculous just adding Brown to Brown part of me thinks this needs a tiny bit of black but I'm terrified to do that now this is darker but I'm going to be adding it back to the
rest oh this is beautiful I'm going to put the frosting aside grab the cakes and cut them to size okay so we're back in the future no we're back in the past uh in fact I just finished making a passion flaky cake and I asked you guys if there was any other snack cakes you want to see me make and I knew that you'd all say Cosmic brownie I knew that you'd say it I'm going to go ahead and make these little chocolate chip candies I have dyed fondant to the same colors and I'm going to roll them out and form them the chocolate chip candy on the actual Cosmic brownie a lot of them are chipped and cracked or at least the coating is on the box they're all perfect so I'm going for the as advertised look not a single crack do
you see that okay so I ended up chilling these cakes overnight I'm going to remove them ooh I need to level each cake to the proper height it just dawned on me that I feel like someone in the comments is going to ask me why I just didn't bake a giant brownie the reason you don't see giant brownies is brownie batter is too dense and egg heavy for you to bake a brownie of this size it would be raw in the middle and I might SE up the sides a little bit okay so now it's time to put the brownie cake together I realized that because it's two cakes that I need to stay together I'd have to put a board under it if I got this brownie I'd be annoyed that it doesn't have green blue or purple now I have to ice the top
woo okay so now what I want to do is try and just smooth the top and now the halfway oh boy I'm just greasing the dowel so that it won't pull the frosting off hopefully I've never done this before I'm stopping I'm going to move this aside clean up and then the fun part is adding the candy coated chocolate chips so I'm just brushing on a little bit of melted shortening spread a little chocolate lift the cake up put it on top allow that to set and then once that's set I'll put it on a rack and cover the whole Square I got to be quick pick up the cake whoa I'm going to pop this in the fridge so it sets and get a rack putting it on a board as well so that I can pick it up this is so tricky now the trickiest part about covering
this is that because it's tapered I think I kind of have to like and I won't even be able to do that but I'm going to have to guide it with a spatula I am bothered because when I covered this there was a little chunk here and this imperfection is bothering me but every o caramel ah caramel I'll get it this little drip like that's probably where the machine moves on to the next one so I think what I'm going to do is just accentuate that on purpose maybe this was not a good idea okay but not drip be here and you there I think I'm okay with that oh that was beautiful oh look at that oh that's good am I going to this side or will it be this side or should I let you all decide
