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    Sticky Toffee Cake

    Sticky Toffee Cake
    Janespatisserie.com
    3 hr 15 min · 472 cals
    Deliciously Sticky Toffee Cake
    12Tomatoes
    50 min · 407 cals · 10 servs
    Gloriously Sticky Toffee Cake
    Thehappyfoodie.co
    10 servs
    Sticky Toffee Pudding Cake
    Food Network
    2 hr · 669 cals · 12 servs
    Sticky Toffee Cake
    • Medjool Dates (I weighed with stones in) 250 grams
    • Bicarbonate Of Soda 1 ½ teaspoons
    • Boiling Water 180 milliliters
    • Unsalted Butter 375 grams
    • Dark Brown Sugar 300 grams
    • Medium Eggs 4
    • Self Raising Flour 250 grams
    • Black Treacle 125 grams
    • Vanilla Extract 1 ½ teaspoons
    • Double Cream 150 milliliters
    • Black Treacle 1 tablespoon
    • Icing Sugar 400 grams
    • Sticky Toffee Sauce (above) 85 grams
    • Sprinkles add
    • Fudge Pieces add
    • Sticky Toffee Sauce (above) add
    Janespatisserie.com
    Tips
    1. Use Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature for a smoother batter and better texture.
    2. Don't Overmix the Batter: Mix the batter until just combined to avoid a dense and tough cake.
    3. Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
    4. Cool Completely Before Frosting: Allow the cake to cool completely before applying any frosting to prevent it from melting.
    5. Store Properly: Keep the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
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