Salted Caramel Buttercream Frosting

Place 1/4 cup sugar with 2 tbsp water in sauce pan and allow to caramalise gently on low heat to light Amber color. Dont stir, swirl the pan.

When the color darkens, add in the cream. Carefully ,because it will splutter and the sugar will seize. Swirl the pan till most of the cream dissolves.

Add the tamarind pulp and now stir. Let the sugar dissolve and cook the caramel to a thick sauce consistency. Add the salt. Mix, on a cold plate, drop a bit of sauce and taste. Add a little more tamarind pulp if you need to but reduce the sauce to thick consistency. Cool to luke warm.

Beat the soft butter with paddle attachment or electric blender till pale. Beat in 2 cups kf the icing sugar.

Now slowly add the sauce and some sugar and beat in. You will use up all the sugar and may need 1/4 cup more not more than that else the caramel taste will disappear. Your salted butter cream frosting is ready.

Chill the frosting for an hour. Also chill the cake. Split it into layers.

Spread generous frosting between the layers spreading with palette knife dipped in hot water and wiped on a tissue.

Crumb coat the cake by covering it all up and sealing all the crumbs. Chill in fridge atleast 30 mins.

Frost the cake with the salted buttercream leave a little frosting for the rosettes. Fill a piping bag with star nozzle and set aside. Place cake in freezer.

In a microwave proof glass,place chocolate and cream . In bursts melt the chocolate and mix. Keep luke warm.

Bring the cake out of the freezer, hold on your left palm ,tilt and pour the warm chocolate sauce over.Tilt the hand and allow the chocolate to flow. It will set because the cake is cold. Pour in the center and let gravity guide the sauce. Just use enough to cover the top. Cool in fridge

Pipe rosettes with the salted Caramel Butter Cream Frosting. Chill till serving. Remove and let sit on table atleast 15 minutes before service.

Slice with a knife dipped in hot water wiped on tissue every time for a clean cut. Enjoy.