Ingredients
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1 kg 2 lbs 3 oz kg Macphie Sticky Toffee Sensation Mix
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0.35 kg 0 lbs 12 oz kg Water
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0.25 kg 0 lbs 9 oz kg Olympic Vegetable Oil 2x10l Poly
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0.5 kg 1 lbs 2 oz kg Mactop® Extra 12x1L
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0.1 kg 0 lbs 4 oz kg Ardress Diced Apple Pie Mix
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0.75 kg 1 lbs 10 oz kg IRCA Chocosmart Caramel Crumble
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Toffee Apple Dessert
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
Method
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- 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
