Transfer the Caramel Top & Fill into a small bowl and use a small whisk to mix until smooth. Set aside until needed.

Pour the thickened cream into a large bowl, add the icing sugar and vanilla essence and use an electric hand mixer to whisk the cream until soft peaks form.

Smear a little of the whipped cream onto the base of a large serving plate to make a circle - this will be your guide for arranging your wreath.

Place a little cream between two chocolate ripple biscuits and stand them on your plate in the cream. Smear some of the Caramel Top and Fill onto the base of another chocolate ripple biscuit and sandwich it next to one of the chocolate ripple biscuits already on your plate. Repeat alternating between cream and caramel until you have completed your wreath.

Use a spatula to spread a thick layer of cream all over your Caramel Chocolate Ripple Cake - you want to make sure it’s covered well and you can’t see any of the biscuits.

Carefully cover the cake (I use toothpicks to hold up the cling wrap) and place it into the fridge for a minimum of 6 hours to allow the cream and caramel to soften the biscuits.

When you are ready to serve your Caramel Chocolate Ripple Cake, use the red smarties and spearmint leaves (cut in half) to create little holly leaves around your cake.