Deb The Bread is my new best friend, she found me on Twitter. This Toffee Cake Ice Cream Cone Recipe is one from her site. The Toffee Cake Mix is from Wrights Baking and is available in most supermarkets or on line direct from Wrights.
Wrights Baking is a family business that has been going for almost 150 years and the company is still family owned five generations on. They were set up to produce the best possible flour at a time when a lot of flour was adulterated. I work for Angels a seven generation family company. I know that the passion a family has for the business is something that percolates down throughout the company. After all everything they produce has their name on it. Wrights is still on the same site in Ponders End (Enfield London for my US readers), although the waterwheel power is now electricity!
Being an enthusiastic home baker I do love to do things myself and really I don’t like to use packet mixes. This is not based on any knowledge – just a prejudice. Some packet mixes are full of things the home baker wouldn’t dream of adding, but I looked up the ingredients and found nothing there to worry me and I’m fussy. What did intrigue me was the inclusion of real toffee pieces and the smell they produced. Deb The Bread tells me that they have carefully selected a specialist supplier for the toffee and it is of the highest quality. I am available for toffee tasting should they need my assistance.
You need to add 200ml of water and 4 tablespoons of vegetable oil and then whisk until smooth. This I did and they combined in a matter of seconds. Really what could be easier?
- 500g Pack Wright’s Toffee Cake Mix
- 200ml Water
- 4 Tablespoons Vegetable Oil
- 20 Ice Cream Cornets
I tipped the mix into a jug to make pouring into the cones easier, you need to fill the cornets about two thirds. Stand them in a muffin tray, my mix made 19. I can hear you ask ‘won’t this make the cornets soggy and you’ll have cake everywhere?’ No trust me, I had to cook mine in two batches and even the ones waiting to cook were fine. No soggy cornets in my house thank-you-very-much!
Bake in a preheated oven 190C/170C Fan/375F/Gas 5 for 20-22 minutes until firm to the touch, I’d check them at 20 mins. Oh and whist baking a toffee whiff permeated my whole house.
Place on a wire rack and allow to cool completely.
For the Buttercream
Sift the icing sugar and on slow speed mix in the butter and vanilla. Wham the beaters up to high speed and whisk until light and fluffy. You will know it is ready when it goes from yellow to light cream colour.
Three tips here
- To slice up Flakes you will need a serrated knife with small teeth. Rest assured I have tried many blades for this and eaten the evidence. Saw back and forth and let the knife do the work otherwise the Flake shatters.
- Mix your buttercrem in a small bowl or jug with enough room to get your beaters in but you don’t want to have to chase the mix around the bowl.
- To pile the buttercream into the bag first put the bag into a large glass. Fold the spare material down over the outside of the glass. This will give you both hands free to work with.
With a piping bag fitted with a star nozzle pipe the butter cream onto the top of the cones, decorate with a third of a Flake and serve. These will keep for several days in an air-tight tin – like this is ever gonna happen.
So the mix I used for this Toffee Cake Ice Cream Cone Recipe has dispelled my prejudices, there is nothing wrong with this mix. It saves a lot of time and effort and I’m all for that. The cooked cake was moist with a delicious toffee flavour with no harsh tang that you get with chemically flavoured products. I’d thoroughly recommend it.
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