Toffee apple pops

Toffee apple pops

The Birthday Cake Book
Laura Edwards

Sure to be an enormous success at any children’s (or adult’s) party and no need to wait for Bonfire Night! You can use any cake recipe, although here an apple cake is dipped into a soft caramel. Make a day or two ahead and keep in the fridge until ready to serve.

For the cake


Quantity Ingredient
100g unsalted butter, melted and cooled, plus more for the tin
300g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
200g light muscovado sugar
3 dessert apples
squeeze lemon juice
3 eggs, lightly beaten
100ml whole milk

For the buttercream

Quantity Ingredient
175g unsalted butter, softened
225g icing sugar, sifted

For the toffee covering

Quantity Ingredient
160g white caster sugar
200ml double cream
1 teaspoon vanilla extract

To decorate

Quantity Ingredient
30 lollypop sticks
hundreds and thousands


  1. Preheat the oven to 170°C/fan 160°C. Butter a 23 cm square cake tin and line the base with baking parchment. In a large bowl, sift together the flour, baking powder and cinnamon and stir in the sugar. Peel, core and finely grate the apples. A lot of excess juice may come from the apples; it is very important to squeeze this out using a tea towel, or you will have a soggy cake! To stop the apple from browning, squeeze over a little lemon juice and combine.
  2. Make a well in the centre of the dry ingredients and mix in the grated apples, eggs, melted butter and milk. Stir until just combined, but do not over-mix. Tip into the tin and bake for 35–40 minutes, or until a skewer emerges clean. Stand the tin on a wire rack for a few minutes, then turn out, remove the papers and cool completely.
  3. To make the buttercream, in an electric mixer or in a bowl using a hand-held whisk, beat the butter until really pale and fluffy. Add the icing sugar and beat for at least five minutes more.
  4. To make the pops, crumble the cake into a large bowl, removing any crusty bits. Mix in enough buttercream to hold the crumbs together. You may not need all the buttercream, but this is the quantity I used. Roll the mixture into about 30 balls. Place the balls on a tray lined with baking parchment and chill for several hours, or overnight.
  5. Meanwhile, make the toffee covering. Place the sugar and 60 ml water in a small, scrupulously clean, heavy-based pan over a gentle heat. Ensure all the sugar has dissolved, then increase the heat and bring to a boil. Watch all the time until it turns a beautiful golden caramel colour and thickens. Remove from the heat, stand back and add the cream and vanilla. It will splutter and seize, but keep stirring until you have a smooth shiny caramel. Allow to cool for a minute or two. Place each lollypop stick into the caramel, then insert into each cake and dip into the caramel, covering it completely. Place on a tray and return to the fridge to set. Re-shape the pop if it’s cracked slightly. The toffee apple pops will keep in the fridge for a day or so. When ready to serve, roll each in a tray of hundreds and thousands to cover.
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