Ginger Caramel Cake

Cake

1. Mix Crème Cake group ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on medium speed.
5. Scale at 500g into four 8" cake tins.
6. Bake at 180°C for 40 minutes.

Assembly/Decoration

1. In a separate bowl, beat together Millionaires Caramel and butter.
2. Take one cooled sponge round and top with 155g of millionaires caramel buttercream.
3. Take a second and third sponge round and repeat.
4. Place a fourth sponge round on top and cover with 200g of millionaires caramel buttercream over the top and down the sides.
5. Using 175g of milionaires caramel buttercream, pipe a circular rope on the top of the cake.
6. Drip 150g of RTU Caramel Sauce down the sides of the cake.
7. Sprinkle crushed gingerbread biscuits around the base of the cake and into the centre of the buttercream rope, to finish.

Yield: 1 Cake

• Caramel Crème Cake Mix
• Millionaires Caramel
• Ready to use Caramel Sauce