These little Toffee & Salted Caramel Fudge Cakes are wonderful for any time of the year, but especially for Halloween or Bonfire Night aka Fireworks Night.
These little Toffee & Salted Caramel Fudge Cakes are wonderful for any time of the year, but especially for Halloween or Bonfire Night aka Fireworks Night. Moist cakes that are enriched with butter, brown sugar and little toffee pieces are toped with a decadent, delicious salted caramel buttercream frosting which are then topped with a piece of fudge finger.
These are easy to make and even easier to eat! I have suggested using ready-made caramel spread, such as Bonne Maman’s Salted Caramel – a rich toffee caramel, lightly seasoned with Guérande sea salt from the North Western coast of France. However, you can use homemade sauce, or even a tin of Carnation Caramel, which is ready-made Dulce de Leche.
Serve these for an autumn or winter afternoon tea, or as part of a Bonfire Night (of Halloween) party buffet, with mugs of creamy hot chocolate for the ultimate indulgence.
There is something about little cakes, like these Toffee & Salted Caramel Fudge Cakes, and other individual cakes such as Fairy Cakes, Butterfly Cakes, Cup Cakes and what we used to call them, Buns. They are easier to serve than a large cake for gatherings, and less messy too. Plus, they look so pretty sitting on a cake stand or on a large serving platter.
Plus, you can be very inventive with the toppings and decorations too. I love using chocolates, as in chocolate bars for cakes like this. And, I often use chocolates from boxes of chocolates, it’s an easy and fancy way to decorate cakes of all shapes and sizes. You can also add biscuits (cookies) to cakes and bakes too.
Tips and Substitutions:
- You can just use the Salted Caramel Spread for a richer topping.
- Add any chocolates you have to hand, pieces of Curly Wurly bars, Snickers and Mars Bars also work.
- Omit the salt if serving to very young children.
- You can buy bags of toffee pieces and fudge chips, or simply cut up your own.
- The cakes can be made ahead of time and frozen. Defrost overnight before decorating.
To make your own salted caramel sauce:
- Dissolve 125g white caster sugar with water in pan, over a gentle heat, then increase the heat to a boil.
- Remove it as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker.
- Remove from the heat and add 80ml double cream, stirring all the time. Add 1/4 teaspoon sea salt flakes and 1 teaspoon vanilla extract, mix again.
- Keep stirring until it is cold and thick.
Just before I share the recipe below, as you can see I’ve used fudge fingers as my decorative topping. I remember the TV adverts for these “finger of fudge bars, and I can still sing the song too! Can anyone else from the UK remember that advert and the jingle? Or am I just showing my age!
TV Themes – Finger Of Fudge Lyrics
A finger of fudge is just enough to give your kids a treat.
A finger of fudge is just enough until it’s time to eat.
It’s full of Cadbury goodness
But very small and neat
A finger of fudge is just enough to give your kids a treat.
PIN ME for LATER
MORE Small Cakes & Bun Recipes
- Rock Cakes (Rock Buns)
- Spiced Cinnamon and Coffee Buns
- Blackberry Fairy Cake Buns (Muffins)
- Chocolate Peanut Butter Muffins
Rock Cakes (Rock Buns) 
Spiced Cinnamon and Coffee Buns 
Blackberry Fairy Cake Buns (Muffins) 
Chocolate Peanut Butter Muffins
PIN ME TOO
I HOPE you enjoy these wee cakes if you make them and PLEASE do let me know by leaving a comment below.
I’ll be back soon with some CHRISTMAS GIFTS recipes. Karen
Toffee & Salted Caramel Fudge Cakes
These little Toffee & Salted Caramel Fudge Cakes are wonderful for any time of the year, but especially for Halloween or Bonfire Night aka Fireworks Night. Moist cakes that are enriched with butter, brown sugar and little toffee pieces are toped with a decadent, delicious salted caramel buttercream frosting which are then topped with a piece of fudge finger. These are easy to make and even easier to eat! I have suggested using ready-made caramel spread, such as Bonne Maman's Salted Caramel - a rich toffee caramel, lightly seasoned with Guérande sea salt from the North Western coast of France. However, you can use homemade sauce, or even a tin of Carnation Caramel, which is ready-made Dulce de Leche. Serve these for an autumn or winter afternoon tea, or as part of a Bonfire Night (of Halloween) party buffet, with mugs of creamy hot chocolate for the ultimate indulgence.
Ingredients
- CAKES:
- 150g Salted butter
- 150g Soft brown sugar
- 150g SR Flour
- 2 large free-range eggs, beaten with 1 teaspoon vanilla extract
- Milk, to mix
- 80g toffee or fudge pieces/chips
- BUTTERCREAM:
- 115g softened salted butter (or plain non-salted butter if using a salted caramel spread)
- 250g caramel spread, or dulce de leche
- 1/4 teaspoon sea salt flakes (none if using a salted caramel spread)
- 1 tablespoon soft brown sugar
- 1/2 teaspoon vanilla extract
- TOPPING:
- 4 fudge fingers, cut into 12 pieces
Instructions
- CAKES: Pre-heat oven to 180C/350F/Gas mark 4. Line a 12 x hole muffin or bun tray with paper cases.
- Using a hand held electric whisk/mixer, beat the butter and sugar together, until light and fluffy.
- Add the flour and beaten eggs with vanilla bit by bit, mixing well after each addition, until they are all used up.
- Add a little milk if the mixture is too stiff, it should be a soft dropping consistency.
- Divide the mixture by spooning it into the prepared paper cases.
- Bake in pre-heated oven for 20 minutes until well risen, golden brown and until a toothpick inserted in the centre of the cupcake comes out clean.
- Remove from the oven and place the cakes on a wire rack to cool completely.
- BUTTERCREAM: Beat all of the buttercream ingredients together with a hand-held electric whisk/mixer until light and fluffy. Adjust seasoning with sea salt flakes to taste.
- Swirl the buttercream over each cake with a palette knife, once the cakes are COMPLETELY cold.
- Cut each fudge finger into three pieces and add a piece to the top of each cake.
Notes
You can just use the Salted Caramel Spread for a richer topping.
Add any chocolates you have to hand, pieces of Curly Wurly bars, Snickers and Mars Bars also work.
Omit the salt if serving to very young children.
You can buy bags of toffee pieces and fudge chips, or simply cut up your own.
The cakes can be made ahead of time and frozen. Defrost overnight before decorating.
To make your own salted caramel sauce: Dissolve 125g white caster sugar with water in pan, over a gentle heat, then increase the heat to a boil. Remove it as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker. Remove from the heat and add 80ml double cream, stirring all the time. Add 1/4 teaspoon sea salt flakes and 1 teaspoon vanilla extract, mix again. Keep stirring until it is cold and thick.
Nutrition Information
Yield 12 cakes Serving Size 1Amount Per Serving Calories 408Total Fat 23gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 88mgSodium 310mgCarbohydrates 48gFiber 1gSugar 35gProtein 4g
sherry says
ooh yum that buttercream sounds so delicious!! one of my fave things to eat. i only cake for the icing:-)
Karen Burns-Booth says
Yes! Hahahaha, Lots of people say the same thing Sherry! 🙂 Karen
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look lovely perfect for this time of year 🙂
Nic | Nic’s Adventures & Bakes
Karen Burns-Booth says
Thanks so much Nic! 🙂
Y the Wait says
that looks so delicious, very curious about it’s taste and waiting for try this.
Karen Burns-Booth says
Enjoy if you make them! 🙂
Debs Frazer says
My daughter made these yesterday. They are delicious. It does not say in the recipe what to do with the toffee pieces though. We just cut the toffees into small chunks and added them to the cake batter but we ended up with a toffee layer at the bottom of the muffin cases which we had to scrape out. Still v delicious but a bit messy. Were we doing it right?