Halloween Maple Candle Cakes by Jemma Loi

• 225 g salted butter
• 225 g caster sugar
• 4 large eggs
• 3 tbsp pure Canadian maple syrup
• 200 g self-raising flour
• 25 g ground almonds
• ½ tsp cinnamon, pinch of salt

For the Buttercream:

• 150 g unsalted butter
• 270 g icing sugar
• 30 g black cocoa
• 2 tbsp pure Canadian maple syrup
• 1 tsp vanilla (optional)

For the drip:

• 2 tbsp butter
• 3 tbsp pure Canadian maple syrup
• 1 tbsp golden syrup
• 40 g icing sugar,
• Pinch of salt

1. Cream butter and sugar until fluffy, beat in eggs and maple syrup, then fold in flour, almonds, cinnamon, and salt.
2. Bake for 40–45 mins at 180°C, until golden.
3. For the buttercream, beat the butter, icing sugar, and cocoa until smooth. Then add maple syrup, vanilla, and salt to the mixture.
4. To assemble, cut out rounds from the cooled sponge, using various sizes and sponge tier levels so they appear staggered. Sandwich and coat with buttercream into candle shapes, and chill.
5. For the drip effect melt butter, maple syrup, and golden syrup gently. Then whisk in icing sugar and salt. Let the mixture cool slightly so it is thick enough to hold a drip, then drizzle slowly for that molten maple “wax” effect.
6. Top with candles and light just before serving.