Halloween Special: Toffee Apple Mini Cake : Apple Spice Mini Layer Cake with Toffee Buttercream Frosting and Toffee Sauce Drip

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!!! đŸ˜€ 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

(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

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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