To make this cake I sandwiched together four caramel mud cakes to achieve a cube. The recipe is here www.taste.com.au/recipes/12743/caramel+mud+cake. Tweaked it a bit to make it failsafe – I reduced the vanilla to 1 tsp and used normal brown sugar not the dark. (Note: this recipe is amazing gluten free).
Covered with a butter icing coloured with Hopper natural colour. The question mark is Queens royal icing and the dots are Nestlé white melts.
I’m going to be trying this!
How did you do the question mark shape?