Chocolate and salted caramel traybake

Preheat the oven to 180°C/160°C fan/gas mark 4. Line an 8x10-inch tin with baking paper.

Make the sponge mix (1 box) according to the packet instructions with the eggs (3), butter (100 g) and milk (100 ml).

Fold in the broken white chocolate (1 bar) and milk chocolate (1 bar) chunks to the mixture, pour into the tin and level off.

Bake for approximately 35-45 minutes or until baked but still a little fudgy, with a slight wobble.

Leave to cool in the tin for 10-15 minutes, then remove and cool on a cooling rack.

Once cooled, carefully invert and remove the parchment paper (it’s handy to use a large board or additional rack) and flip over.

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.

Finish with some jazzie sprinkles (1 pot) from the chocolate medley tub.