White chocolate sponge with butterscotch sauce

1. Preheat the oven to 180°C. Grease 1 x 12cm, 1 x 20cm and 1 x 22cm cake tin and line with baking paper. Mix all the cake ingredients.

2. Divide the batter between the tins. Bake the 12 cm cake for 25 minutes, the 20 cm for 35 minutes, and the 22 cm for 40 minutes. Remove from the oven and cool in the tins, then remove from the tins and cool completely on wire racks.

3. To make the buttercream, beat all the ingredients except the salt for 5 minutes, or until creamy. Gradually add the salt, tasting as you go until well balanced. Ice the tops of the cakes and stack, with the largest at the bottom.

4. To make the spun sugar, melt the sugar in a saucepan over a low heat until golden brown, stirring occasionally. Allow to stand for about 2 minutes.

5. Carefully dip a fork into the caramel. Working from a height and very quickly, drizzle the sugar over the handle of a wooden spoon so that the caramel makes strands over the handle. Cut them off at the top, shape into soft nests and place on a baking tray while you work.

6. To make the white chocolate crown, spread the chocolate into a 15 x 10 cm oblong on a piece of baking paper using a palette knife. Chill for 5 minutes or until slightly set and pliable. Roll up and chill to set. Carefully unroll when ready to use.

7. Place the chocolate crown on the top layer, then decorate using the spun sugar, gold leaf, gold balls, caramel popcorn and honeycomb.

8. Serve with the butterscotch buttermilk sauce

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Photography: Jan Ras
Recipes and production: Abigail Donnelly and Hannah Lewry
Food assistants: Josh van Zyl and Tahila Pillay