Chocolate cake frosted with salted caramel buttercream, salted caramel sauce in between each layer, salted caramel drip around the edges, topped with swirls of salted caramel frosting, Murray River salt flakes, dark & milk chocolate crispearls.
Plain flour, sugar, baking powder, salt, butter, milk, vanilla, eggs, icing sugar, baking soda, cocoa powder, salted caramel [sugar, butter, cream, salt], Murray River salt flakes, Callebaut dark and milk chocolate crispearls.
Width – 6 inches (approx. 15cm)
Height – approx. 18cm
Serving – 15 to 20 people. We only bake in 1 size, so we recommend ordering cupcakes/babycakes to serve less.