Caramel Latte Cakes with Vanilla Marshmallow and Toffee Spoons

I am so sorry for not uploading anything for a long time! I have been so busy (yes for once I am too busy to even bake) and things have been complicated in my life. But what do you do when your life is beginning to fall apart and you are feeling down? Bake cake. I’m not joking after baking good things begin to happen and you feel fresh again.



I think one of the best wake-up drinks that people usually have to unfog their day is coffee. I drink it when I need to take away negative thoughts and it’s a drink where I’m automatically feeling motivated after drinking it. A personal favourite is caramel latte which my family also enjoy as well so I thought it would be great to make a cake using our favourite drink.



I tried to base the cake off the actual drink – soft caramel cake flavoured with caramel coffee along with swirls of mocha cake batter for the liquid part of the drink, vanilla marshmallow swirls like the fluffy foam on top of the drink and chocolate drizzles like the caramel lattes you would buy from a café. I thought the toffee spoon would be a cute addition, mimicking the small spoons you get with your drink. There’s also something about toffee and the way it’s slightly transparently golden that makes it so appealing.


Making the toffee is fairly easy and when you have extra after pouring it into the spoon moulds, you can drop it over some greaseproof paper making small dots of crystal-like toffee beads. I used them to stick onto some of the cakes because I thought it looked rather pretty.



The marshmallows were really easy to make but it does take time to whip air into it in order to make it soft and fluffy. What’s better than marshmallows? Vanilla marshmallows. I literally can’t get over how much of a difference vanilla bean extract does to anything. It makes it taste more fragrantly sweet and just takes the taste of whatever you make onto a whole new level.





Ingredients for the marbled caramel and mocha cake:


(I got the basic recipe of the caramel part of the cake batter from: and then adapted it to make the mocha swirls)

♥ 110 grams unsalted butter
♥ 2 eggs
♥ 100 grams of light brown sugar
♥ 140 grams of self-raising flour
♥ 1 Teaspoon baking powder

♥ 1 and 1/2 teaspoons of caramel flavoured instant coffee powder dissolved in a tablespoon of hot water

♥ 2 Tablespoons of cocoa powder

1) Pre-heat the oven to 180 degrees celsius and grease a 12 hole cupcake pan.

2) Mix the butter and brown sugar together and beat until aerated.

3) Beat in the eggs until everything is smooth and combined.

4) Sift in the self-raising flour and then fold it in carefully – making sure that you won’t overmix (You want you make light fluffy cakes not dense bread-like things).

5) Take out a quarter of the batter and put it into another bowl.

6) Add in the coffee mixture along with the cocoa powder and mix until a brown colour.

7) Pour a little of the caramel batter into each of the cupcake holes and then alternate with the coffee batter until all the batter is used up. Swirl a cocktail stick in each cavity until you think it looks swirly enough.

8) Bake for around 12 – 16 minutes until a cocktail stick comes out clean when poked into a cake.

9) Leave to cool.

10) Once cooled, carefully cut off the domes from each of the cakes and invert.




Covering the cakes:


♥ 150 Grams of white chocolate

♥ 150 Grams of milk chocolate

♥ 2 Tablespoons of shortening

1) Chop up each of the chocolates into chunks.



2) Place them into separate bowls, ready to microwave.



3) Microwave the chocolates in 30 second blasts until melted.

4) Melt the shortening in the microwave too and pour one tablespoon of it into each of the melted chocolates, stirring them until combined.

5) Pour the chocolate mixtures over the cakes, alternating to create a marbled affect.

6) Drizzle on remaining chocolate onto the cakes.

Ingredients for the marshmallow:

(Recipe from but halved)



♥ 1/4 cup of cold water

♥ 1 Tablespoons of gelatin

♥ 1/4 cup of water

♥ 1 cups of organic cane sugar

♥ 1/8 tsp cream of tartar

♥ 1 tsp. Vanilla extract / vanilla paste

♥ Cornstarch for dusting


1) Grease a piece of greaseproof paper with shortening. Sprinkle some cornstarch over it so the marshmallow won’t stick as much.

2) In a large mix together the gelatin and cold water and leave to soak.

3) In a heavy bottomed metal sauce pan, combine the water, sugar and cream of tartar and whisk over low heat until the sugar is dissolved.

4) Using a jam thermometer boil the mixture until it reaches 240 degrees fahrenheit.

5) Quickly pour the mixture into the gelatin mixture, drop your saucepan somewhere safe and hurry up and whisk that mixture away (either by hand mixer or stand mixer – I used a hand mixer).

6) When it becomes pipeable in consistency, I poured it into a piping bag and piped swirls.

7) Sift corn flour / starch over the top of it so it won’t stick to anything it touches.

8) Leave to set for about five hours or maybe overnight (I played it safe and let it set overnight)

9) Stick them onto the cakes – they should stick as the bottom of the marshmallow is still stick. If it is not, melt some chocolate and stick them on.


Ingredients for the toffee spoons:



♥ 1/2 cup water

♥ 1 cup of sugar

1) Place the sugar and water in a pan and stir until the sugar is dissolved – over low to medium heat.

2) Boil the mixture and wait  until it reaches 144 degrees Celsius.

3) It should be amber in colour. Pour it into greased spoon moulds or any mould you want.

4) Leave to set for around twenty to thirty minutes.

(Be careful hot sugar syrup is very very hot for a long time – please don’t burn yourself)


Hope you have fun making these and sharing them with your friends! 

caramel latte cakes



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 )

Google+ photo

You are commenting using your Google+ 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 )


Connecting to %s