This past weekend was a celebratory one for us as it was our sister’s birthday. We love it when a family birthday falls on a weekend, as we get to spend a day or two enjoying time together doing fun things, and this one was no different. She asked me to make her a cake and I found a recipe for a toffee one online that I thought would be perfect. I jazzed it up a bit with some chocolate stars and a sparkler and it was a great success. The recipe was from Good Housekeeping, with a few little changes. Here’s how I did it.
- 350 g (12oz) unsalted butter, softened and chopped
- 350 g (12oz) light muscovado sugar
- 6 medium eggs
- 350 g (12oz) self-raising flour
- 4 tbsp milk
- 250g (1 packet) mascarpone cheese
- 4 tbsp toffee dessert sauce
- 300g (10 & 1/2 oz) icing sugar
- Chocolate stars (optional, to decorate)
- Edible glitter (optional, to decorate)
- Preheat the oven to 180°C (160°C fan oven) / gas mark 4. Grease two 20cm (8in) round cake tins and baseline each tin with a circle of baking parchment.
- Put the butter and sugar into the bowl of an electric stand mixer and mix on medium speed until light and fluffy.
- Add the eggs and milk and blend again until combined. Sift in the flour and mix until just incorporated.
- Divide the cake mixture between the tins, level the surfaces and remove any air bubbles by tapping on your countertop. Bake for 25 – 30 minutes until the cake is golden and springy and has started to shrink away from the sides of the tin.
- Leave to cool in the tin for 10 minutes, then turn out onto a wire rack.
- Whilst the cake is cooling, make the frosting by beating the mascarpone cheese, dessert sauce and sifted icing sugar together until fluffy. Add a little milk if the consistency is too thick or more icing sugar if a little loose.
- When the cake is cool, spread half the frosting mixture over the top of one cake, then sandwich with the other cake. Spread the remaining frosting in an even layer over the top.