Availability: In stock
The drips are optional but are fun to try! A squeeze bottle is a handy to use to place the drips.
300g self raising flour, either white or wholemeal
150g caster sugar
150g light brown soft sugar
4 tbsps salted caramel sauce plus a little extra for decoration
100g fudge pieces or roughly chopped fudge, 50g of them tossed in a tsp of the flour.
White chocolate buttercream - 200g soft butter, 400g icing sugar, a tsp vanilla essence,
100g melted white chocolate and 25ml milk. Whisk all the ingredients together until pale.
2 tbsp icing sugar for the drips
2 x 20cm springform cake tins (3cms deep), greased and lined
Make the cake by beating together the soft butter and sugars, then add the eggs one by one. Stir in the caramel sauce and finally fold in the flour and fudge pieces.
Divide between the two 20cm cake tins and bake in the AGA baking oven, on the grid shelf on the floor for 30 mins or until the cakes and well risen and firm in the centre.
For a two oven AGA, cook in the same way in the roasting oven with the cold plain shelf on the third set of runners. In a conventional/fan oven, bake at 180/160C for 30 mins. Cool briefly then turn out on to a wire cooling rack. Don’t worry if the fudge pieces have sunk to the bottom. The cakes can be frozen at this stage.
Once cooled, cut each cake through the centre horizontally to create 4 layers. Top each layer with buttercream and put a thin layer on the top and all round the sides. Chill until firm. Repeat with a second thin layer of buttercream on the top and sides to give a really smooth finish and chill again.
Finish off with some seasonal decoration or simply with the remaining fudge pieces, round the edge of the top or just in a random pile in the centre. Then drizzle a little salted caramel sauce over the top and add some drips if you like. For the drips, mix the icing sugar with a very little water until thick but slightly runny. Test on the side of the bowl.
Then either use a squeeze bottle to create each drip separately or just spoon over the top and gently encourage it over the edges to drip naturally.
The whole iced cake can be frozen, uncovered then wrapped once solid. Defrost at room temperature for 2 hours.
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