Currently have more magic bean chocolate cake in the oven. I added dollops of dulce de leche throughout the mixture when I was pouring it into the tin. I hope it turns out alright. I've decided to decorate with a white chocolate ganache, which I hope I can make in the TMX. Is white chocolate much different to cook with than normal chocolate?

Then tomorrow, if I have time, I want to make spun toffee to decorate the cake with. It's for a birthday, so I'd like to make it special. As I've never made toffee before and don't have a candy thermometer, that should be interesting. Would it be ok to make the toffee today or will it go soft before tomorrow?