Welcome to the Cake Decorators Q&A

Thank you so much, madeitwithlove. So what i’m seeing is that you post a question and someone replies on line and the response can be viewed by everyone. That’s great!
I’m in Canada, so I need to adjust some measurements, and ingredients. My altitude is very high her where I live, so I have to adjust sugars, liquids and etc.
Catherine didn’t mention the quantities of butter/syrup/sugar. I don’t like to assume here.
Do you know if it is 467 gr of each item? It seems like quite a bit.
Thank you for you help. 🙂
Jane.

Catherine has used equal amounts for butter/sugar/syrup which I think is reasonable for a toffee recipe, it’s a large cake. Yes your ingredients, bake time and baking temperature will have to take into account your altitude, but I guess you have to make adjustments all the time, it must make for difficult baking with some recipes.

Great stuff, thank you! Yes it is very trying as I was not originally from an area of high altitude. Lots’ of trial and error. Off to bake this cake. Let you know how it turns out.
Cheers.

I’ve just realized that Catherines recipe calls for grams. The golden syrup is liquid, so should it not be in ml.?
What is the correct measurement for the liquid. There’s quite a difference between the two measure’s.
Thanks
j

It’s much easier and more accurate to measure liquids by weight than by volume so grams is fine. Thought you might find this useful http://dessertfirstgirl.com/baking-conversions scroll down to the liquid measures, hope it helps.

Thank you so much madeitwithlove. This helped great. Cake is in the oven.

Hi, I just wanted to say that I have made Catherine’s toffee cake on many occasions and it always comes out perfect 🙂

Hi there, I made Catherine’s toffee cake and it turned out great. Because of our high altitude I reduced the sugar by 50gr. I accidently put the sugar in with the butter and golden syrup. Once I realized my mistake, I went ahead still and hand stirred the mixture with a balloon whisk until thick and combined. I believe it helped me because the sugar was liquified and helped the mixture rise beautifully. No sinking in the middle.
Will try it again the correct way, and see which I prefer. Thanks everyone for you help and comments. J

Hi sweetladyjane

That’s fantastic! Your feed back I know will help lots of other members who will want to try Catherine’s recipe. I still haven’t got around to baking it up, but soon. x

I want to try catherine’s toffe recipe. I tried to make homade golden syrup. But it tasted bitter And when it cooled it Was almost imposible to get out of the pan. Here in México there is not golden syrup in supermarkets. Has anyone knows a easy recipe for homade golden syrup or can i substitude for another ingredient?

is Toffee cake perfect to cover with fondant. im newbie and been asked to bake wedding cake for my friend.
What ganache usually can go with toffee? Need advise asap!!!

We use a milk chocolate ganache for our toffee cake , including one tier of my sons wedding cake. Best chilled in fridge before putting fondant on.

Can anyone confirm whether the temp in Catherine’s recipe is for a fan oven or not? Thanks v much.

Thank you! I thought it must be fan as I made another 23cm cake at the weekend at that temp for the same time, I just wanted some reassuring that I was right as I don’t want to waste all those ingredients and time if I got it wrong! Thanks very much for putting my mind at rest! Really pleased to have found this website!

Hi

I have just used dreamtimecakes recipe today and worked a treat thank you two deep cakes one 8″ and one 6″.

Very moist and tasty. Will be using this again I am sure ..

Thank you.

made Catherine’s toffee cake, it sank in the middle which was a disappointment, but it tasted great and the family enjoyed it, although I will need to do another one for the wedding cake Im doing. Any advice to avoid dipping:)

To catherine

Does your receipe contain plain flour or selfraising flour , please let us know
Thanks

It’s self raising flour, sorry should have been much clearer in posting. That said it makes a great cake it’s all my daughter wants for her wedding cake.

Catherine hi. Your recipe looks quite tasty. A couple of questions though:
What kind of flour do you use?
How much salt do you use? It isn’t listed.
What is “golden syrup”?
Is the sugar caster sugar or a light brown sugar?
And as maggiep mentioned, is 467 grams for the butter, 467 for the syrup, 467 for the sugar?
Thank you for your time and in advance for the clarification.

I tried Catharines recipe.. It came out lovely. Got thumbs up all round 🙂