Cream the remaining butter and castor sugar until soft and light.
Beat in the warm syrup very gradually to prevent the mixture curdling - if this happens, add a little of the flour.
Beat in the eggs, fold in the rest of the flour with the candy pieces.
Put the mixture into an 8-inch shallow tin lined with greased greaseproof paper and bake for 50 minutes in a moderate oven of 325-350°F or Gas Mark 3
Leave the cake to cool completely.
For the Caramel and Chocolate Icing:
1 x 397g Tin of Condensed Milk Caramel
65g Milk Chocolate
3 Toffee Apples and 3 Chocolate Sticks
170g Brown Sugar
4 Tablespoons Milk
57g Castor Sugar
227g Self-Raising Flour
57g Tiny Candy Pieces
Put the brown sugar, 28g butter and 4 tablespoons of milk into a strong saucepan and stir until the sugar is dissolved.
Allow the mixture to reach the 'soft ball' stage by dropping a little of the sugar mixture into water which can then be gathered up between your finger and thumb and formed into a small ball.
Put this warm syrup mixture to one side.
For the Icing:
275g Soft Unsalted Butter
300g Sifted icing Sugar
75g Sifted Cocoa Powder
The Story of a 12th Scale House Inspired by the Life of Nicole Brown Simpson...
Toffee Apple Candy Cake
For the Icing:
Beat 250g of the softened butter together with icing sugar and cocoa powder until creamy.
For the salted caramel, put rest of the butter with the condensed milk into a pan and heat together until you have a smooth sauce. Remove from the heat and stir in ½ teaspoon of salt and as this cools; ice the cake with the chocolate mixture.
Pour the salted caramel over the iced cake and allow it to spread and run down the sides.
Now melt the chocolate pieces and pour over the cake to create a second layer of icing.
Decorate the cake with the toffee apples with the chocolate sticks as 'stalks' and finish with edible leaves or another topping of your choice.
Serve and enjoy!
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