Birthday cake for Elise inspired by her craving for a Cadbury Crunchie bar 🥳 INGREDIENTS For the honeycomb toffee (recipe from epicurious): 1⅓ cups (245g) superfine sugar ½ cup (160g) light corn syrup ⅓ cup (80ml) water 1 tsp white vinegar ⅛ tsp cream of tartar 1½ tsp baking soda For the vanilla cake layers: 3⅓ cups (430g) flour 1 tsp salt ¾ tsp baking powder ¾ tsp baking soda 4 large eggs, room temp 1½ cups (3 sticks; 336g) unsalted butter, room temp 1¾ cups (350g) sugar 1 tbsp vanilla 1½ C (360ml) buttermilk, room temp For the chocolate frosting: Recipe is from nicolaalamb’s book, Sift. It’s not my recipe to share but luckily she shared a nearly identical recipe on substack (tip: 2X the recipe to have enough to frost a 3-layer 8” cake). #honeycombtoffee #birthdaycakeideas #layercake