Cooking Instructions
1.
Preheat the oven to 180°C/160°C fan/gas mark 4. Line an 8x10-inch tin with baking paper.
2.
Make the
sponge mix (1 box)
according to the packet instructions with the
eggs (3)
,
butter (100 g)
and
milk (100 mL)
.
3.
Fold in the broken
white chocolate (1 bar)
and
milk chocolate (1 bar)
chunks to the mixture, pour into the tin and level off.
4.
Bake for approximately 35-45 minutes or until baked but still a little fudgy, with a slight wobble.
5.
Leave to cool in the tin for 10-15 minutes, then remove and cool on a cooling rack.
6.
Once cooled, carefully invert and remove the parchment paper (it’s handy to use a large board or additional rack) and flip over.
7.
Place on a rack or rectangular board and fill two piping bags with the
chocolate icing (1 tub)
and
caramel icing (1 tub)
using different-sized nozzles to get a pretty, textured effect. Decorate by holding the piping bag vertical to the bake and the nozzle close to the sponge, squeezing little blobs and stars of mixed sizes in a random style to create a pretty, two-tone colour pattern. Alternatively, add mixed blobs and swirl them together with a palette knife to create a marbled top.
8.
Finish with some
jazzie sprinkles (1 pot)
from the chocolate medley tub.