Step-by-step to SHOWSTOPPERS

BROWN BUTTER, PECAN AND RUM CANDLE DRIP CAKE

Yes, those are edible candles on our indulgent boozy cake, with an edible almond wick too!

SERVES 32

✣ 1.5kg (3lb) unsalted butter, cubed
✣ 8 large eggs, separated
✣ 400g (14oz) soft light brown sugar
✣ 400g (14oz) self-raising flour
✣ 1¼tsp baking powder
✣ 200g (7oz) pecans, toasted and chopped
✣ 3tbsp dark spiced rum

For the dark chocolate ganache:

✣ 150g (5oz) dark chocolate
✣ 150g (5oz) double cream

For the buttercream:

✣ 200g (7oz) brown butter (see step 1 of the method)
✣ 6tbsp rum
✣ 400g (14oz) icing sugar
✣ 3tsp dark cocoa powder

For the white chocolate ganache:

✣ 250g (9oz) white chocolate
✣ 125g (4oz) double cream

You will need:

✣ 4 x 20cm (8in) cake tins, greased and lined
✣ 6cm (2½in) round cutter
✣ 3 wooden skewers
✣ 3 large flaked almonds, coated in edible glitter (optional)

1 Place the butter in a light-coloured saucepan over a medium heat. Melt until it turns light brown and starts to smell of hazelnuts. It will reduce and makes around 600g (1¼lb) brown butter.

2 Set aside 400g (14oz) melted brown butter to cool – this is for the cake batter. Put