Shooting star

1.Preheat oven to 160°C/140°C fan-forced. Grease deep 30cm-square cake pan; line base and sides with baking paper.

2.Make cakes according to packet directions; pour into pan. Bake about 2½ hours. Stand cake 20 minutes then turn, top-side up, onto wire rack to cool.

3.To make white chocolate frosting, boil cream in small saucepan, remove from heat; add chocolate, stir until smooth. Refrigerate about 2 hours or until mixture is spreadable, stirring occasionally.

4.Level cake top with serrated knife then turn cut-side down. Using picture as a guide, cut a large star shape from cake; place on 38cm square prepared board, covered with decorative greaseproof paper, cut-side down. Spread frosting all over cake.

5.Cut a gold star just smaller than top of cake and position on cake. Position toffee shards around sides of star.

6.Line four oven trays with baking paper; mark two lines on each sheet of paper, 12cm apart; turn paper so markings are underneath. Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar dissolves.

7.Bring to the boil then reduce heat; simmer, uncovered, without stirring, about 15 minutes or until toffee is golden brown. Remove from heat; allow bubbles to subside.

8.Using wooden spoon, drizzle toffee between lines on baking paper. Stand at room temperature until set.

9.Shards will hold their shape for up to eight hours, depending on the humidity.