Recipe Sticky toffee popcorn mini loaf cakes
Ingredients
- 1kg Macphie Sticky Toffee Sensation®
- 350g water
- 250g vegetable oil
- Macphie 5th Avenue® White Icing
- Popcorn
- Toasted almonds
Method
Place the Macphie Sticky Toffee Sensation®, water and oil in a mixing bowl fitted with a beater.
Mix on slow speed for 1 minute, scrape down.
Mix for a further 4 minutes on middle speed.
Deposit into small bakeable card loaf cases at 90g each.
Bake for approximately 30 minutes at 180°C.
Allow to cool.
Heat the Macphie 5th Avenue® Caramel Icing to 45°C and pipe over the top.
Decorate as desired.
