Instructions

1. Drizzle the caramel sauce over the cake in swirls or a zigzag pattern. You can drizzle the caramel sauce from a spoon, but for more even drizzles, add the sauce to a squeeze bottle. The sauce can be drizzled over a whole cake, or on individual slices where you can continue the drizzle pattern over the slice and onto the plate.

2. Draw concentric circles of caramel on top of the cake with a squeeze bottle, starting at the center and working your way to the edge of the cake. Drag a toothpick through the caramel from the center to the edge to make a spider-web pattern. This looks best on round cakes. The cake should be frosted before applying the caramel sauce so you have something through which to drag the toothpick. Try a chocolate frosting that both pairs well with the caramel flavor and offers stark contrast in color.

3. Pour the caramel sauce over the center of the cake, allowing it to spread to the edges and drip down the sides in a haphazard, but decorative, way. Cheesecakes usually have a slight well in the center because the edges are raised slightly, so you can fill the well with the caramel sauce without it pouring over the edges.