Delicious Caramel Honey Cake for Basketball Fans

In a large mixing bowl, combine the honey cake flour and granulated sugar. Whisk together until well blended, and then add in the butter. Mix until the mixture resembles coarse crumbs.

In a separate bowl, beat together the eggs and warm milk.

Slowly add the liquid ingredients to the flour mixture and mix until a smooth batter forms. Finally, fold in the baking powder.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line two round cake pans with parchment paper.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

In a saucepan over medium heat, combine the raspberries and granulated sugar. Stir until the sugar has dissolved and the mixture begins to bubble.

Stir in the pectin and cook for an additional 2 to 3 minutes. Remove from heat and allow to cool before using.

In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.

Gradually add in the heavy cream and caramel sauce, continuing to beat until the mixture is smooth and creamy.

Once the cakes are fully cooled, place one layer on a serving plate. Spread a layer of raspberry confit over the top, followed by a layer of caramel cream.

Place the second cake layer on top and repeat the layering if desired.

To decorate, spray the cake with chocolate velvet spray to achieve the desired finish.

Arrange the rice balls, marshmallows, and fondant decorations on top as basketballs. Ensure everything is secured in place with a little of the caramel cream. Lastly, add any additional decorations like sugar paste letters and edible printing sheets as you wish!