Spooky poison apple cake

Method

1. Preheat the oven to 180ºC/fan 160ºC/Gas 4
2. Grease 3 x 18cm cake tins and line with greaseproof paper
3. Beat the butter and sugar together until light and creamy
4. Add the eggs, one at a time, beating well between each addition
5. Carefully fold in the flour, baking powder and cinnamon
6. Fold in the apple sauce and vanilla, then divide the mixture evenly between the cake tins
7. Bake for 30-35 mins, or until a skewer comes out clean when you pierce the sponge
8. Take out of the oven and leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely

To make the caramel: 1. Put the caster sugar in a pan with 60ml water 2. Set over a gentle heat until the sugar has dissolved, then bring to a slow simmer 3. Cook until the sugar has turned a rich brown colour, then add the cream — carefully, as it will splutter 4. Stir quickly to combine and continue to cook for 2 mins, then leave to cool to room temperature

For the maple buttercream: 1. Beat the butter with half of the icing sugar until fully combined 2. Add the remaining sugar and beat to combine, then drizzle in the maple syrup. Continue to beat until smooth 3. Spread some of the maple buttercream across the top of one of the sponges, then sandwich with another sponge 4. Cover the top with more buttercream and then finish with the final sponge. Using a palette knife, spread the remaining buttercream over the top and sides of the cake until evenly covered

To make the candied walnuts: 1. Put the caster sugar and 2 tbsp water in a pan 2. Heat gently until the sugar has dissolved, then bring to a gentle simmer 3. When the sugar is a rich golden brown, add the walnuts and stir until coated 4. Transfer to a lined baking tray to cool 5. When you’re ready to decorate, drizzle the caramel over the top of the cake and allow it to drizzle down the sides 6. Arrange the toffee apples on top and scatter with candied walnuts to serve