How to keep caramel filling from being absorbed into the cake?

Hey! So I made a layer cake with salted caramel filling. The next day when we sliced the cake, it seems that the caramel had been absorbed into the cake, and the inside looked sad and empty.

My question is, how do you fix this? Is there a technique you do to prevent caramel from doing this? Or is it a matter of recipe? The recipe I used wasn’t a traditional caramel.

Here are the ingredients:

-brown sugar

-butter

-light corn syrup

-salt

-condensed milk

-heavy cream

submitted by /u/cryingglittertrash
[link] [comments]

from AskCulinary https://ift.tt/2NM0yMT