Are You Customer Ready for Easter? 420 day? See what's new at Cakewalk Chicago!

Updated: Mar 13

Finding baking supplies in Chicago has never been better!


Something is always cooking at Cakewalk Chicago. Maybe you've noticed... we are organizing and sourcing the best in baking brands and accessories. Bringing you the best in baking ingredients, cake toppers, bakery packaging, flavors, food colors and silicone molds and now Vegan candy making supplies! You're gonna like what you see. Give your customers something new. Never worry about an Amazon delay again. We got you!

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Your Cakewalk Chicago Concierge Chef Lori spends A LOT of time sourcing the best in delicious and trendsetting products and she is excited to bring in a new line of Vegan friendly products including Vegan Cake Mixes, Vegan Frosting Mixes, Smooth and creamy Vegan White Melts and Vegan Dark Melts for dipping and molds and Vegan Semi Sweet AND colorful Baking Chips. Make chocolate breakables for #420Day. #3PieceMolds for #EasterChocolates. Top your delicious bakes with our gorgeous #AcrylicCakeToppers and more!


In Honor of National Caramel Day on April 4th please prepare yourself to create these fantabulous vegan caramel recipes.


1 Ingredient Vegan Caramel

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1 Ingredient Vegan Caramel

Magic 1 ingredient vegan caramel made with Cakewalk Chicago VEGAN condensed milk! This gooey and thick caramel is similar to dulce de leche and is naturally dairy free and gluten free. ***BE VERY CAREFUL! HOT SUGAR MUST BE HANDLED WITH CARE AND NO DISTRACTIONS!

Ingredients

  • 1 can Cakewalk Chicago condensed milk

Instructions

Stovetop Instructions

  • In a small saucepan, add your unopened can of coconut condensed milk and cover with warm water, about 1-2 inches above the can. *** The cans of coconut condensed milk must be covered with water, at least an inch above it.

  • On medium heat, heat up the saucepan until it just begins to simmer. Once it begins to simmer, reduce to low and cover. Simmer for 2-3 hours. The longer you simmer, the darker the caramel.

  • Remove the saucepan from the heat. Using tongs, remove the can from the water and submerge in a bowl of cold water. Let sit to cool down. Once cool, carefully open, and transfer to a bowl or jar. ***Do not open the cans when hot. There is a risk of them bursting open, which is unsafe. *** The cans must be cooled before opening.

Slow Cooker Instructions

  • Place the condensed milk in a slow cooker and cover with water, leaving 1-2 inches above the can.

  • Cook on slow for 8-10 hours, 10 hours if you'd like a thicker caramel.

  • Turn off the slow cooker and using tongs, remove the can and submerge in a bowl of cold water for at least 10 minutes, to cool down. Open the can of coconut condensed milk and transfer to a bowl or sealable container. ***Do not open the cans when hot. There is a risk of them bursting open, which is unsafe. *** The cans must be cooled before opening.

Microwave Instructions

  • Open the can. Pour the coconut condensed milk in a large, microwave safe bowl. Cover completely.

  • On 50% power, heat up the condensed milk for 5 minutes, ensuring it doesn't spill over.

  • Remove from the microwave and whisk together. Cover again, and reduce the power to 20-30%. Microwave in 2-3 minute increments, watching carefully to ensure it doesn't spill over. Remove from the microwave once it has reached your desired consistency.


Stay tuned for more delicious vegan recipes from Chef Lori. Come see for yourself why baking supplies in Chicago have never been better!


Cakewalk Chicago is open Wednesday through Saturday. Can't wait to meet you!

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