Lifestyle | Foodie | Family | Bryony on Instagram: "Salted Caramel Survival Cake 8-inch 3 layers of cocoa sponge - stacked with whipped salted-caramel buttercream and a thick layer of molten salted caramel that oozes out. Around the sides? Chocolate fingers, standing tall. On top? Joyful chaos: milk + dark buttons, swirled discs, styled into yellow petals and a scatter of M&Ms. Hidden inside: a secret pocket of salted caramel, so every slice delivers its own golden surprise. How to make it: • Bake your favourite two/three layer sponge (chocolate, vanilla, anything you want really - the fun’s in the topping). • Whip butter, icing sugar, cocoa and cooled salted caramel into buttercream. • Sandwich the cakes with both buttercream and a generous drizzle of melted salted caramel. • Frost the outside. • Optional- drizzle with more caramel for good measure. • Fence it in with chocolate fingers and pile the top high with chocolate goodies. Messy. Sweet. Salty. Perfect. Exactly what survival looks like in cake form! ~~ Salted Caramel Buttercream Ingredients: • 250g unsalted butter, softened • 500g icing sugar, sifted • 40g cocoa powder (optional, if you want it chocolatey) • 150g salted caramel sauce (cooled to room temp - homemade or shop-bought) • 1 - 2 tbsp milk or double cream (only if needed, for consistency) • Pinch of fine sea salt (optional, to sharpen the flavour) Method: 1. Beat the butter with an electric whisk/stand mixer for 3 - 4 mins until pale and fluffy. 2. Gradually add the icing sugar (and cocoa if using), beating slowly at first, then on high until smooth. 3. Beat in the salted caramel sauce until fully combined. 4. If the buttercream feels too stiff, add 1 tbsp milk or cream at a time until it’s spreadable. 5. Taste and add a tiny pinch of sea salt if you want more “salted” punch. ~ This will give you enough to: • Sandwich the two cake layers (along with the extra caramel you’re adding in). • Frost the outside. • Pipe swirls or spread a thick rustic topping."

bryonyannie on September 13, 2025: "Salted Caramel Survival Cake 8-inch 3 layers of cocoa sponge - stacked with whipped salted-caramel buttercream and a thick layer of molten salted caramel that oozes out. Around the sides? Chocolate fingers, standing tall. On top? Joyful chaos: milk + dark buttons, swirled discs, styled into yellow petals and a scatter of M&Ms. Hidden inside: a secret pocket of salted caramel, so every slice delivers its own golden surprise. How to make it: • Bake your favourite two/three layer sponge (chocolate, vanilla, anything you want really - the fun’s in the topping). • Whip butter, icing sugar, cocoa and cooled salted caramel into buttercream. • Sandwich the cakes with both buttercream and a generous drizzle of melted salted caramel. • Frost the outside. • Optional- drizzle with more caramel for good measure. • Fence it in with chocolate fingers and pile the top high with chocolate goodies. Messy. Sweet. Salty. Perfect. Exactly what survival looks like in cake form! ~~ Salted Caramel Buttercream Ingredients: • 250g unsalted butter, softened • 500g icing sugar, sifted • 40g cocoa powder (optional, if you want it chocolatey) • 150g salted caramel sauce (cooled to room temp - homemade or shop-bought) • 1 - 2 tbsp milk or double cream (only if needed, for consistency) • Pinch of fine sea salt (optional, to sharpen the flavour) Method: 1. Beat the butter with an electric whisk/stand mixer for 3 - 4 mins until pale and fluffy. 2. Gradually add the icing sugar (and cocoa if using), beating slowly at first, then on high until smooth. 3. Beat in the salted caramel sauce until fully combined. 4. If the buttercream feels too stiff, add 1 tbsp milk or cream at a time until it’s spreadable. 5. Taste and add a tiny pinch of sea salt if you want more “salted” punch. ~ This will give you enough to: • Sandwich the two cake layers (along with the extra caramel you’re adding in). • Frost the outside. • Pipe swirls or spread a thick rustic topping.".