Miso Caramel Cake

Put the sugar, water and golden syrup into a medium saucepan over a low heat. Don’t stir – just give it a swirl now and then.

Once the sugar has melted, increase the heat to medium and boil until golden brown. Keep swirling and allow it to darken to a rich dark brown.

Remove from the heat and whisk in the cream, followed by the diced butter and lemon juice.

Beat in the miso paste and set aside.

Preheat the oven to 160°C fan/180°C/350°F/ gas mark 4 and prepare your baking tins.

In a bowl beat the softened butter and sugar together until pale and fluffy.

Add the vanilla extract, followed by one egg at a time, beating them in well.

Gently fold in the remaining flour in 3 batches with a flat metal spoon.

Divide the mixture between the 2 cake pans and smooth level before placing in the oven.

Bake for 25 minutes or until the cakes are well risen & golden brown.

Remove from the cake tins and allow them time to cool down on a wire rake before stacking.

Whip the butter until light and silky.

Mix in the icing sugar in small batches and mix until incorporated.

Pour in the Miso Caramel Sauce and mix on a medium speed until combined

Place one of your sponge cakes on a cake board and pipe a ring of buttercream around the edge to create a dam. Pour in some of your remaining Miso Caramel Sauce and cover with more buttercream, then place on top the other sponge layer.

Split your buttercream and colour half with some purple food colouring. Coat your cake and then chill in the fridge for 10 to 15 mins.

Place two eyeballs on to your cake - i've used white chocolate balls, but feel free to use whatever.

Using a large ribbon nozzle, pipe bandages across your cake.

Finally, with a little black buttercream, pipe pupils on the eyes and any facial features you desire!