Baking for Sal Del Mar

A few weeks ago, I was given an amazing opportunity by Sal Del Mar to create some delicious deserts for a phot shoot.  The cake is a dark chocolate stout cake with a rich salted caramel buttercream, topped off with chocolate ganache. The cupcakes are Coca-Cola cupcakes with peanut butter frosting.  As you can see both deserts are topped with salt.  The salt used was a product of Sal Del Mar, which I must say was amazing to bake with.

Sal Del Mar is raw, unprocessed salt from Mexico. This salt is collected and packaged into small embroidered bags, which are charming.   Check out their story by clicking here. 

The star of these photos are not my cakes but the salt itself.  As mentioned before the salt is unprocessed so, I used a sifter to obtain the fine salt for the baking and used the corse left over salt for the topping.

The photos are curtsey of Amy Haskell, who I would like to thank for allowing me to stay and observe the photo shoot.  Not only was she an awesome photographer, she was also very kind to give me pointers for my very own future photos. If you are in the Tucson area and ever need a good product Photographer definitely look her up at Photography by Amy Haskell.


Inspiration for this cake was obtained from Sea Sal Sweets cook book. A few minor changes were done to the recipe and are listed bellow.

The Coca-Cola cupcakes were done using the same recipe, but rather than using the chocolate stout, I used Mexican Coca-Cola.  The Coca-Cola cupcakes are topped with Peanut butter Ameircan Buttercream.  Garnished with salted peanuts, chocolate sprinkles and of course Sal Del Mar.


For the Peanut butter amercan buttercream you will need the following:

1/2 Butter

1/4 Cristo shorting

1/2 Peanut butter (extra creamy preferred)

4-5 Cups of powder sugar

2-3 Tablespoon of milk 

A pinch of Sal Del Mar salt

Place the butter, shorting and Peanut butter in the electric mixer.  On medium speed (4) allow all of the ingredients to incorporate.  Once the items are smooth and incorporated add one (1) cup at a time of powder sugar.  Alternating with the milk continue to add all the powder sugar.  You may not need all the powder sugar depending on personal preference for the consistency of the buttercream. Finally add the pinch of salt. Increase the speed to medium-high (6) and allow all of the components to mix (3-5 minutes).  Once smooth top of your cupcakes and enjoy!!!