Description
Macphie Sticky Toffee Sensation filled with apple pie filling and Mactop extra then covered in IRCA Caramel Crumble for the perfect Autumnal dessert. Finished with a Dobla Halloween decoration
Ingredients
Method
- Add the Sticky Toffee Sensation Mix to stand mixer bowl, add the water and oil and mix for 1 minute on slow.
- Scrape down the bowl and mix for another 4 minutes on medium
- Half the mixture into 2 large rectangular cake tins and bake for 22 minutes at 160°C
- Once the sponges are baked allow to cool
- Once cooled using a circular cutter cut out 12 small cakes
- Cut each small cake in half
- Whip the Mactop Extra in stand mixture until it resembles whipped cream
- Pipe a circle of Mactop to the bottom half of the cake and place a teaspoon of apple pie filling to the centre of the circle and place the other half of the cake on top
- Repeat for the rest of the mini cakes and place in the fridge to chill
- While the cakes are in the chill, heat the IRCA Caramel Crumble to 30-35°C
- Take the mini cakes out of the chill and onto a wire rack and flood each mini cake with the caramel crumble
- Once all cakes have been flooded, allow to set in the fridge
- Pipe the remaining Mactop Extra on top
- Place a Dobla decoration on each piping of Mactop and serve
