So Halloween is here!! Well technically they dont really celebrate that in India…But i wanted my little one to have a halloween also i get to bake some things.. I know i get more excited than anyone for these things!!! 😀 Anywhooo the spread i planned and made was 1. Toffee apple cake 2. Ghost Cupcakes 3. Poison apples and 4. Halloween Sugar cookies ( I forgot to take pictures of them with the rest of the things and i found out i didnt have them in the photoshoot after we started gobbling on some of the delights… we are bad!!
Here’s the recipe for the toffee apple cake
Here’s the recipe for the toffee apple cake
Ingredients
(Makes a 3 layered 4 inch cake)
Apple Sauce:
- Apples (granny smith or pink lady or any other one which ever one is easily available ) -2-3 apples
- Water – 2 tablespoons
Toffee Sauce:
- Butter – 60gm
- Cream – 125 ml
- Dark brown sugar – 100gm
- Vanilla – 1 teaspoon
- Sea Salt- a pinch
Apple Spice Mini Layer Cake: (3 x 4 inch cakes)
- Flour – 120gm
- Butter -100gm
- Brown Sugar – 100gmm
- White Sugar – 30gm
- Eggs – 2 large
- Vanilla extract – 1 teaspoon ( I used vanilla seeds in this entire recipe; replace 1 teaspoon with 1/4 teaspoon vanilla seeds or half a pod)
- Baking Powder – 1 teaspoon
- Apple Sauce – 5 tablespoons
- Cloves and nutmeg powder – a smidge
- Cinnamon powder – 1/4 teaspoon
- Chopped Walnuts – a handful
- A dash of milk
Toffee Buttercream Frosting:
- Butter – 100gm
- Icing Sugar -200-225gm
- Toffee Sauce – 3 tablespoons
Method
Apple Sauce:
- Peel and chop the apples.
- In a heavy bottomed sauce pan add the apple pieces and water and cook on a low heat for 5-10 minutes.
- Keep close watch, apples burn in seconds
- Once cooked, blend them into nice pulp or just crush them with a spoon.
Toffee Sauce:
- In a heavy bottomed sauce pan, melt the butter and dark brown sugar on a medium to low heat.
- Keep stirring with a silicone spatula until the butter melts, once the butter and sugar melts add the cream and whisk until completely mixed.
- Remove from heat, add the vanilla and sea salt.
- Stir until completely incorporated. Let it cool until needed.
Apple Spice Mini Layer Cake:
- Preheat the oven to 180 degrees celsius and line the cake with parchment sheet.
- In a large bowl, cream the butter, brown sugar and white sugar until light and fluffy.
- Add eggs one at a time and whisk.
- Add the apple sauce and vanilla to this mix.
- Sift in the flour, baking powder, cinnamon, nutmeg and cloves. Mix well until completely incorporated.
- Add the dash of milk if the mixture is too thick.
- Fold in the chopped walnuts.
- Divide the batter for 3 cake tins and bake fore about 20-25 minutes. Check from about 22 minutes with a tooth pick to see if completely baked.
- Let the cakes cool on a cooling rack.
Toffee Buttercream Frosting:
- Cream the butter until light and fluffy.
- Add half of the icing sugar and beat with an electric blender for 3-5 minutes.
- Add the toffee sauce and vanilla.
- Add the rest of the icing sugar and beat again for 3-5 minutes.
Assembling the Cake:
- Level the cake layers for a flat surface. On a cake board, put a small blob of buttercream for the first layer of cake to set.
- Using a pastry brush, brush some apple sauce on each layer and a small layer of the buttercream. Do that for all the layers.
- Crumb coat the cake with a small amount of the buttercream, let it cool in the refrigerator for 30 minutes to an hour (for those of us that live in HOT countries).
- Once the cake is chilled, Coat a thick layer of the buttercream.
- Pour the left over toffee sauce on the middle of the cake and spread it using a small spatula.
- Sprinkle some halloween themed sprinkles… for added effect!!!
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