• 3 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Spun Sugar:

• Line your kitchen floor and counter tops with newspaper or paper towels. This will get sticky and messy!

  Grease a rolling pin with olive oil spray, butter or vegetable oil.

  Place the greased rolling pin on your kitchen counter so that it hangs off halfway.  Hold the other half down with something heavy or masking tape. You can also place rolling pin centered over a large greased bowl.

  Add the sugar, corn syrup and water to a small saucepan. Whisk over low heat until the sugar dissolves. Increase the heat to medium and cook until the mixture reaches a subtle light amber color, 8-10 minutes. This happens quickly.  Remove the caramel from heat and immediately place the saucepan in a bowl of ice water. Let cool slightly, about 1 minute.

  Cut the ends of a wire whisk with wire cutters. (You can also use two forks). Dip ends in the sugar syrup and swing the syrup back and forth across the greased rolling pin, going as quickly as possible. Very carefully, lift the spun sugar and fold into a nest. Refrigerate until use.

Banana Cake:

• Beat the olive oil and syrup together with a whisk. Add the eggs, egg whites and beat well, then stir in the mashed bananas and almond milk. 

  Whisk the baking powder, baking soda, vanilla, Maldon salt and cinnamon together. Add the two flours and stir just until combined.

  Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Sticky Toffee Crumble:

• Line a baking sheet with parchment paper. 

  Cut butter into cubes and add to a saucepan. Pour in the sugar. On medium-low, whisk until the butter melts. Make sure to scrape the bottom so the butter does not burn.

  As the color of the toffee starts to darken, stir in the vanilla. Continue to cook until it is slightly thick and resembles peanut butter, or until a thermometer reaches 300F.

  Pour the hot toffee on the baking sheet. The toffee will cool and harden within 15 – 20 minutes.

  Crack it with a spoon or fork. You can also add it to a ziplock bag and crack it that way.

Browned Butter Cream Cheese Frosting:

• Brown the butter on the stove, medium heat for 5-8 minutes, or until it starts to smell nutty. You will notice light brown specks begin to form at the bottom of the pan. Once browned, remove from heat and pour into a heat proof bowl. Refrigerate until solid.

  Beat the solid browned butter on high speed until creamed. Add the cream cheese and beat on high until smooth and creamy. Slowly add the powdered sugar, vanilla, vanilla bean paste and sea salt. Beat on low speed to start and then high speed for another 2 minutes. If the frosting is too thin, add more powdered sugar.

  Frost the cake, adding toffee crumbles between each layer. Top with homemade spun sugar nest and robins eggs.