Ingredients

Method

• 1 x 300 g Woolworths chocolate icing kit
• 200 g butter
• 1 x 560 g Woolworths caramel Swiss roll
• 100 g dark chocolate, roughly chopped
• Edible gold glitter, to decorate

Method

Ingredients

Prepare the chocolate icing according to package instructions. Generously ice the cake and top with chocolate shards.

To make the chocolate shards, gently melt the chocolate over a medium heat. Spread the chocolate onto a sheet of wax paper or a silicone baking mat. Carefully roll into a thick tube, secure with string and freeze to set. Remove from the freezer and unroll to break into shards.

Mix the edible gold glitter with a little alcoholic spirit (try gin or vodka). Use a paintbrush or teaspoon to brush it onto the cake.

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