Do you remember fizz wiz, Wham bars and candy lipsticks? I still remember deliberating over what to put in my 20p mix up at the paper shop after school. This post combines my love of old school sweets and cakes.  I used a caramel flavouring and golden caster sugar in the sponge for that toffee like flavour. The amount of caramel flavour varies depending on which you’re using, I used the one from Foodie Flavours. The retro sweets came from aquarterof.

Ingredients
6oz self raising gluten free flour
2 tsp xanthan gum
6oz softened unsalted butter
6oz of golden caster sugar
3 large eggs
1.25ml of caramel flavour
1 tbsp milk

for the buttercream icing
650g icing sugar
300g softened unsalted butter
2 tbsp milk

2 Caramac bars
Bag of white chocolate fish and chips or whatever retro sweets tickle your fancy.
Edible silver spray

Line a muffin tray with 10 cases and preheat the oven to 150C. Put the Caramac bars in the freezer.

I used the all in one method for the sponge, I added all of the ingredients except the milk into a food processor and mixed well, I added the tablespoon of milk at the end. Be careful not to over mix using this method.

Divide the cake mix between the cases and bake for about 15-20 minutes- until golden brown and a skewer inserted comes out clean. Allow to completely cool.

To make the buttercream icing, sieve the icing sugar into a bowl and add the softened butter mix well adding the milk if the buttercream is too firm. I can use the same amount of ingredients and the same method and each time the buttercream varies slightly, it’s worth having extra icing sugar and milk just in case. When you’re happy with the consistency, fill a piping bag and pipe onto the cooled cakes.  Decide which cakes are going to be topped with which sweet.

Because I wanted to use white chocolate fish and chips, I sprayed those cakes with an edible silver spray to break them up a bit.

For the cakes topped with Caramac, take the bar out of the freezer, this makes it easier to break up into clean pieces.