Salted caramel sheet cake with cream cheese frosting

Put the heavy cream in a pot over medium-low heat and stir frequently until steamy.

Unwrap the caramels only when you are ready to use them, or they stick in a ball.

Add the caramels to the hot cream and stir until melted and smooth, a few minutes.

Stir in the salt and vanilla.

Pour into a bowl and cool to room temperature, about an hour; it can be refrigerated a week ahead and warmed slightly before use.

Preheat the oven to 350F and line a nine by thirteen inch pan with a parchment cradle.

Whisk the flour, sugar, baking powder and salt together in a large bowl.

In one bowl combine three quarters of a cup of the caramel with the oil, milk, vanilla and the eggs; whisk the wet together to break up the eggs.

Fold the wet into the dry, less than a minute, without over mixing.

Spray the pan, fit the parchment, and scrape all the batter in.

Bake at 350F about 30 minutes until the centre springs back when touched. Two nine inch rounds also 30 minutes, two eight inch rounds 35, 24 cupcakes about 22.

Cream the butter and cream cheese on medium with the paddle until combined, add the salt, run about a minute and scrape down.

Add the powdered sugar gradually on low, a cup and a half to start then the rest, scraping down; then medium-low about a minute until incorporated.

Scoop the frosting onto the cooled cake and spread it with an offset spatula, swooping it up.

Dollop about six tablespoons of caramel over the top and smear them out with the back of a spoon or the spatula.

Chill about 30 minutes to set the frosting, or up to 24 hours; keeps five days covered in the fridge.

Slice and top with more sea salt.