An incredibly moreish salted caramel cake using a little tinned caramel and light muscovado sugar to give the sponge a lovely caramel flavour. The rest of the caramel goes into the icing which is ...

dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish. When making the toffee ...