Step-by-Step Instructions

1. 1.Prepare the Cake Batter - Wet Ingredients

   In a bowl, add 60g unsalted butter (at room temperature) and stir gently until creamy. Add 3 tbsp Milkmaid and mix them well until fully incorporated. Add 50ml refined oil, 1 tbsp baking powder, and 1/2 tbsp baking soda to the mixture and mix well.

2. 2.Prepare Butterscotch Essence Mixture

   In a separate small bowl, add 2 tbsp butterscotch powder. Add a few drops of butterscotch essence and food color (orange/brown) to the butterscotch powder and mix to form a paste.

3. 3.Combine Wet and Dry Ingredients

   Sieve 250-300g maida and 150-200g powdered sugar into the wet mixture. Add the butterscotch essence mixture prepared in the previous step. Mix them gently.

4. 4.Form the Cake Batter

   Gradually add 100ml boiled milk into the mixture, mixing gently at first, then beating well until a smooth, flowing batter is formed. Use a folding spoon to ensure all ingredients are well combined without overmixing.

5. 5.Bake the Cake Base

   Grease a square cake tin with butter and dust it with flour. Pour the cake batter gently into the prepared tin and tap it twice to release any air bubbles. Place a stand in a large vessel for preheating. Place the cake batter in the vessel and bake for 35-40 minutes on a low flame. Check if the cake is ready by inserting a knife or stick; if it comes out clean, the cake is baked.

6. 6.Prepare Butter Cream Frosting

   In a bowl, add 200g unsalted butter (at room temperature) and mix gently with a whisk until creamy. Add milk paste (as needed, refer to previous videos for preparation) and mix gently. Gradually add 200g powdered sugar and beat them well until light and fluffy. Add butterscotch essence and food color (orange/brown) to achieve a creamy texture and desired color. Mix well and refrigerate for 1-2 hours.

7. 7.Make Caramel Pops

   In a pan, add 4-5 tbsp sugar. Stir continuously on a low flame until the sugar caramelizes and turns into a brown liquid. Do not add water or any other ingredients. Transfer the caramelized sugar onto a greased plate or butter paper. Once cooled and hardened, pop it into small, crunchy pieces using a pestle or by crushing it.

8. 8.Assemble and Frost the Cake

   Divide the cooled cake base into two halves. Wet the bottom layer with sugar syrup. Apply a generous layer of the refrigerated butter cream frosting on the bottom cake layer. Place the top layer of the cake over the frosted bottom layer. Apply butter cream frosting evenly on the top layer and all sides of the cake, smoothing it out.

9. 9.Decorate the Cake

   Using a piping bag with a star nozzle, create decorative patterns on the top surface of the cake. Gently press the prepared caramel pops onto the sides of the cake. Sprinkle caramel pops generously over the top layer of the cake. Optionally, create a caramel stick design and place it on top for extra decoration.