1 cup sugar
Beat till fluffy
1 ½ cup flour
3 teaspoon baking powder
½ cup oil
½ cup cold water
Mix in a cup
Add dry ingredients to egg mixture and fold lightly..when almost mixed add water/oil mixture..use a light hand..place in greased cup cake pans...bake at 180 for 15-20 minutes
Once cakes are cool turn out,leave to stand upside down..
Beat 1 packet orley whip with 3 tablespoon icing sugar until stiff. gradually add ½ tin caramel treat...
Spread over sides of cake,dip in dessicated coconut..spread a layer of plain caramel treat on top of cake...pipe rosettes of caramel-orley whip mixture...sift over cocoa powder..top with a slice of bar one,and a piece of wafer...(Optional)