Decorating tips – Toffee Shards and Shapes

29 Jun

Toffee is lovely to look at on a cake.  The possibilities are many.  I especially love using toffee shards and shapes.

Use whatever cutters you have on hand, but work quickly!

The shards and shapes are quite easy to make as long as you have a candy thermometer.  This niftly little device can be picked up from most cooking stores for about $10.

Toffee = Caster sugar + heat

Basically, you want your sugar to melt and become toffee, right?  As with most things, there is an optimum temperature to strive for.  A good candy thermometer will have the temperatures on it, but if you don’t, here they are:

Soft crack – 138ºC

Hard crack – 149ºC

If you don’t have a thermometer, you can still check your sugar by keeping a glass of cold water handy.  Once you think it is ready, drop a spoonful of the syrup in the water.  If still pliable, it is at soft crack or earlier stage.  If hard, it is at hard crack, or toffee, stage.

Approx. 140 degrees

Once the sugar is ready, pour into a foil lined container/baking tray.  Be careful!

At this stage, you can quickly press out some shapes if you like.  Work quickly, as it takes only minutes for toffee to set!


Wait until the toffee has set before breaking your shapes out.

Use as cake toppings and accents on cupcakes and muffins.  Remember, toffee will melt depending on the humidity, so add just prior to serving.  Otherwise, keep in fridge or in a cool place.

Use shapes as cake toppers

Mix into whipped cream for a crunchy praline-style sponge filling

Yummy! (please excuse the horrible photography)

See also:

Questions?  Queries?  Shoot me a message.


2 Responses to “Decorating tips – Toffee Shards and Shapes”

  1. Kerry July 27, 2013 at 11:00 pm #

    The starting of the cake toppers was done with the wedding cakes, but with time and huge popularity, it became a
    part of decoration in many other occasions where cake is used.
    Most professional wedding photographers love what they do and truly want to provide you the best images
    of your big day. This is what you will need on hand to make
    eight medium eclairs with a chocolate glaze.



  1. “Candy, candy, candy…” « Crissybakes - November 1, 2011

    […] Plop your candy thermometer in and wait for the mix to reach 300 degrees Fahrenheit (Hard crack). […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: