11.   Roll out most of this to a large circle and use to cover the cake, smoothing down over the sides and over the join.

12.   Cover the cake, tucking the fondant underneath and squaring the bottom end slightly over the marzipan cone.

13.   Alison came back, and together we got the cake covered in ganache and flowers.

14.   Cover cake with a length of wax paper and another cookie sheet and invert again, leaving cake right side up.

15.   Cover cake with a piece of waxed paper.

16.   Just before serving, cover cake generously with the crushed caramel crisp topping.

17.   Place third layer on top, and cover the cake lightly with waxed paper.

18.   Repeat until cake is completely covered.

19.   That works best on the bottom of the pan because direct, even heat allows the juices to pool and thicken, creating a sheen to cover the cake.

20.   Brush it over the cake and leave until cold before covering the cake with chocolate.