For the chocolate ganache
For the salted caramel
1. Slice each mini cake diagonally into two.
2. Pipe a layer of whipped ganache around the edges of the bottom later leaving a gap in the center.
3. Pipe some salted caramel into the gap.
4. Top with the second layer of cake and pipe a ganache on top.
5. Decorate the top with fruits, cake sprinkles, or to your taste.
How you choose to bake your cake can make a stark difference in the amount of time
and energy you use.
The shallower or smaller the tin you choose, the quicker your sponge will bake.
Baking the same quantity of cake batter, required for a standard cake in muffin tins or on a baking sheet could slash your baking time by up to a third depending on the sponge cake recipe.
This chocolate Victoria sponges baked in an eight-inch cake tin would have taken 30min.
Instead, they took 12min and were also extremely fast to put together and decorate!