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 :-
- Pre heat oven to gas mark 4.
- Grease and line bases of the two 20cm cake tins with baking paper.
- For the vanilla and chocolate sponge combine all the ingredients except the cocoa and mix or blend to give a smooth texture.
- Divide half of the mixture in another bowl and whizz in the 5 tbsp. cocoa.
- Pour in the lined cake tin and bake for 30-32 minutes or until skewer inserted in comes out clean.
- For the caramel and caramel chocolate sponge follow the same procedure above. ( step 1 to 5 )
- While four of the sponges are cooling, make frosting.
- Melt the both chocolate together in a bowl over a pan of barely simmering water.
- 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 )
- 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.
- Spread a third of caramel over the vanilla sponge.
- Now top with the caramel sponge and again spread a third of caramel over the caramel sponge.
- Now top with the caramel chocolate sponge, spread remaining caramel and top with the chocolate sponge.
- Now spread the chocolate frosting over the whole cake.
- 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 !!
- Allow the maltesers to stick properly.
- Now spray the gold spray and let it set for a while.
- Start rolling out a fondant pretty thin, if fondant sticks to the surface use corn starch.
- Cut out star shape ( if you need 5 cut out 10 )
- Then paint or apply very little glue on the one side of the stars.
- Then lay a wire in the centre of the star.
- Stick another star on top of it. ( like a sandwich )
- Let it dry overnight and when ready put several wires together and slide them into straw.
- Then bend them to spread out.
- Insert the straw into the cake.
- I made few fondant balls and sprayed them with the gold spray to make gold Maltesers.
Simplyfood
Tuesday 3rd of February 2015
Jag this cake looks amazing I am sure Hayley must have loved it.
jcookingodyssey
Wednesday 4th of February 2015
Thanks Nayna..not only her, whole family went mad :) x
Mayuri Patel
Wednesday 28th of January 2015
such a beautiful cake. Belated 21st birthday wishes to your daughter.
jcookingodyssey
Wednesday 4th of February 2015
Thank you Mayuri :) x