You will need :- For Vanilla and Chocolate sponge cake

  • 225 g very soft butter + 1 tbsp for greasing
  • 225 golden caster sugar
  • 175 g self-raising flour
  • 85 g ground almonds
  • 1 tsp. baking powder
  • 3 tbsp. ground flax seeds soaked in 3 tbsp. water ( 15 minutes )
  • 150ml plain yogurt
  • 1 tsp. vanilla extract
  • 5 tbsp. cocoa powder
You will need :- For Caramel and Caramel Chocolate sponge cake
  • 225 g very soft butter + 1 tbsp for greasing
  • 175 g light muscovado sugar
  • 50 g dark muscovado sugar
  • 85 g ground almonds
  • 1 tsp. baking powder
  • 3 tbsp. ground flax seeds soaked in 3 tbsp. water  ( 15 minutes )
  • 150ml plain yogurt
  • 1 tsp. vanilla extract
  • 1 tbsp. cocoa powder

You will need :- To assemble and frosting

  • 1 can of caramel
  • 140 g dark chocolate
  • 140 g milk chocolate
  • 300 ml double cream
You will need to decorate cake make cake topper
  • 4 packets of maltesers around 480 gms. ( more if you're fan of maltesers )
  • 1 can of gold edible spray
  • 250 g chocolate fondant ? Gum Paste
  • 1 packet of gold  wires 22 gauge about 6" long.
  • Star shape cutter
  • Rolling pin
  • Few bubble tea straws
  • Edible glue or sugar glue
  • Small paint brush
  • little cornstarch for dusting


Method :-

  1. Pre heat oven to gas mark 4.
  2. Grease and line bases of the two 20cm cake tins with baking paper.
  3. For the vanilla and chocolate sponge combine all the ingredients except the cocoa and mix or blend to give a smooth texture.
  4. Divide half of the mixture in another bowl and whizz in the 5 tbsp. cocoa.
  5. Pour in the lined cake tin and bake for 30-32 minutes or until skewer inserted in comes out clean.
  6. For the caramel and caramel chocolate sponge follow the same procedure above. ( step 1 to 5 )
  7. While four of the sponges are cooling, make frosting.
  8. Melt the both chocolate together in a bowl over a pan of barely simmering water.
  9. Turn of the heat and remove the bowl and pour double cream over the melted chocolate and stir and let it cool till spreadable. ( it will take about two to three hours )
  10. When the sponges are cool, place vanilla sponge on a serving plate or cake stand ( it's a good idea to put a dollop of frosting underneath the sponge so that the cake doesn't move around. 

  11. Spread a third of caramel over the vanilla sponge.
  12. Now top with the caramel sponge and again spread a third of caramel over the caramel sponge.
  13. Now top with the caramel chocolate sponge, spread remaining caramel and top with the chocolate sponge.
  14. Now spread the chocolate frosting over the whole cake.
  15. Once cake is covered with the chocolate frosting, take the maltesers and stick them all over the cake. Try and stick them in a nice line without any gaps..but if not who cares !!
  16. Allow the maltesers to stick properly.
  17. Now spray the gold spray and let it set for a while.
  18. Start rolling out a fondant pretty thin, if fondant sticks to the surface use corn starch.
  19. Cut out star shape ( if you need 5 cut out 10 )
  20. Then paint or apply very little glue on the one side of the stars.
  21. Then lay a wire in the centre of the star.
  22. Stick another star on top of it. ( like a sandwich )
  23. Let it dry overnight and when ready put several wires together and slide them into straw.
  24. Then bend them to spread out.
  25. Insert the straw into the cake.
  26. I made few fondant balls and sprayed them with the gold spray to make gold maltesers. 











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