• Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment.
• Put the sugar and butter in a large mixing bowl and whisk with electric beaters until pale and fluffy.
• Then add the vanilla extract and one egg then mixture until incorporated. Then add the other eggs slowly until all combined.
• Add the flour and baking powder into the wet mixture then mix until combined. Add a tbsp of toffee sauce and combine.
• Divide the mixture between the tins and bake for 25 mins or until a skewer inserted into the middle comes out clean.

Buttercream

• Measure egg whites and powdered sugar into a bowl.
• Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy. Then add the vanilla extract.
• Set mixer to medium, gradually add butter making sure all combined before adding next piece.
• Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy. To help remove larger air bubbles that may have formed, I reduce it to a low setting and let it mix for approx 2 minutes.

Assembly of Cake

• Take the cooled sponges out of their tins and put one of them on a cake stand. Top the first sponge with buttercream in the middle and on the edges.
• Then pour some of the toffee sauce into the middle of the buttercream then add the second sponge of cake.
• Then decorate with the rest of the icing by piping it in lots of regular little mounds all over the top using a large round nozzle.
• Then add the apples to the top of the cake and serve.