Join our newsletter and get 15% off your first order.
Blogs

Gaby's Bakery - Sticky Toffee Mini Cakes

January 09, 2026

Gaby's Bakery - Sticky Toffee Mini Cakes

Michael says that a full serving of sticky toffee pudding with vanilla ice-cream is just too much of a sugar-rush. Here's a bite-sized twist with a buttercream topping that still melds all the oozing tastes and textures without the pump and dump mood swing.

Sticky Toffee Mini Cakes

Ingredients:
For the cake:
75g self-raising flour
65g dates (pitted)
50g soft brown sugar
50ml boiling water
40g butter (unsalted, room temp)
35g black treacle
1 large egg
½ tsp vanilla extract
½ tsp bicarbonate of soda

For the Toffee Sauce: (for use in the buttercream and drizzle)
50ml double cream
25g soft brown sugar
20g butter (unsalted)
10g black treacle

For the Buttercream:
150g icing sugar
75g butter (unsalted, room temp)
25g toffee sauce (as above)

Method:
For the Sauce:


In a saucepan, bring the cream, butter, sugar and treacle to boiling point for a minute, mixing all ingredients together. Place in a bowl and leave to cool.

For the Cake:
Preheat oven to 160c (fan), grease a 12 hole silicone mould.

Chop up the dates and place them in a bowl with the boiling water and bicarb of soda. Beat the butter and sugar until light and fluffy, then add the egg, beating this in to the mixture.

Blitz the dates in a blender until smooth, then add this, the flour, treacle and vanilla to the egg mixture and beat until all incorporated.

Pour this into the prepared moulds (3/4 full) and bake for appx 13-15 mins (depending on size), until firm to touch. Leave to fully cool on a wire rack.

For the Buttercream:
Beat the icing sugar, butter and toffee sauce together until you have a light, fluffy buttercream.

Once the cakes have cooled, using a piping bag and nozzle of choice, pipe the buttercream onto the top of the cakes and finish off by drizzling over a little toffee sauce.

Enjoy

 Gaby Van Clarke



Also in Blogs

Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane
Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane

September 18, 2026

From the return of ’90s layers and statement fringes to softer bobs and high-gloss styling, Principal Stylist Lamphane shares the cuts, finishes and celebrity inspiration she predicts will define AW26.

Continue Reading

Gaby's Bakery - Japanese Milk Bread
Gaby's Bakery - Japanese Milk Bread

September 18, 2026

This Japanese Milk Bread was meant for last week’s blog but my household ate half of it before I managed to get the photos. Two versions, rolls and a loaf that makes for amazing toast too.

Continue Reading

Autumn Hair Colour Trends: Q&A with Master Colourist, Berni
Autumn Hair Colour Trends: Q&A with Master Colourist, Berni

September 11, 2026

A new season is the perfect time for a colour rethink. We caught up with our Colour Masterist, Berni, to talk about restoring and refreshing post-summer hair, the shades and techniques defining the season ahead, and her expert advice for keeping your colour looking vibrant, glossy and beautifully healthy.

Continue Reading

Subscribe