Step 1

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven.

Step 2

Spray an 8” cake tin (4 inches tall) with oil spray and line the bottom with baking paper.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.

Step 4

Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Step 5

Fill three 8” cake tins with batter.

Step 6

Bake for 30 min or until a toothpick inserted comes out clean.

Step 7

Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.

Step 8

Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height. You’ll get 3 layers.

Step 9

To make caramel sauce add caramels, salt and sweetened condensed milk to a large microwave safe bowl.

Step 10

Microwave for 30 seconds at a time, mixing each time until smooth.

Step 11

Set aside to cool.

Step 12

Add the cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Step 13

To assemble trifle, drizzle some caramel at the bottom of the trifle bowl. Place the first layer of cake.

Step 14

Add some more caramel followed by cream, followed by the second layer of cake, repeat finishing with a drizzle of caramel.

Step 15

Fit the end of a piping bag with a Wilton 8B tip and frost little blobs of cream around the outside of the trifle.

Step 16

And sprinkle the centre with chopped mars bar candies.

Step 17

Drizzle with more caramel if you’ve had a good workout that morning!