Mothers Day Biscuit Cake

Line a deep 32x22cm round tin with non-stick parchment paper. 

In a large microwave safe bowl, add the golden syrup and unsalted butter. Melt in 30 second bursts until fully melted.  

Once the butter and golden syrup has melted, add in the Dr Oetker Milk & Dark Chocolate Chunks and stir until the chocolate has melted.  

Add the crushed biscuits to the melted chocolate and stir until combined.  

Pour the mix into the prepared tin, using a spatula to level out the top. Allow the cake to set in the fridge for a few hours or overnight.  

To decorate the cake, in a large bowl melt the Dr. Oetker White Chocolate Chunks in the microwave in 30 second bursts, until the chocolate is fully melted. 

Once the biscuit cake is set, remove from the fridge. Pour over the melted white chocolate and using the back of a spoon, spread the chocolate until it’s smooth and level. 

To finish the cake, using the Dr Oetker Letters & Numbers, spell “Happy Mother’s Day” in the centre of the cake.  

Decorate the edges of the cake with Dr Oetker Wafer Daisies and Dr Oetker Party Pink Sprinkles Mix.  

Leave to set in the fridge for 20 minutes.  

Remove the set biscuit cake from the tin and carefully remove the parchment paper.