Caramel Cake

Preheat the oven to 180°C (160°C fan).

Prepare 1 kg FunCakes caramel crunchy cake mix according to the package instructions. Grease the pans and divide the batter between the two pans. Bake the cake for 60 to 70 minutes in the center of the preheated oven. Let the cake cool on a cooling rack.

Prepare 200 g FunCakes buttercream mix according to the package instructions. Add the caramel flavor paste to the buttercream.

Stack the cakes, spreading a thick layer of caramel buttercream between each layer. Then cover the outside of the cake with a thin layer of buttercream; it is normal for the cake to still be slightly visible through the buttercream. Fill a piping bag fitted with tip no. 6B with the remaining buttercream.

Fill another piping bag with the topping, cut a small tip off, and let the topping drip down the side of the cake. Pipe buttercream swirls on top of the cake. Cut two caramel biscuits into 4 pieces and place one piece on each swirl. Cut the remaining 2 biscuits into small pieces and sprinkle them over the top of the cake.