Caramel Apple Cake

Ingredients:

• 2 x 500g packages of spiced sponge cake mix (+ any additional ingredients needed)
• 2 packages of 450 g. vanilla glaze
• 20 drops of red food coloring
• 2 drops of vanilla extract
• 10 drops of yellow food coloring
• 70 cubes soft caramel (approximately 560 gr.)
• 1 cup salted peanuts, coarsely chopped

Preparation:

1. Spray four 9-inch (22-cm) cake pans with cooking spray and mix the dough according to package directions (or spray 2 pans and bake the cakes in 2 batches). Divide the batter evenly among the pans and bake according to package directions. Let cool for 20 minutes, then remove from the pans and let cool completely.
2. Stack the cake layers on top of each other on an inverted baking sheet, spreading them with frosting. Freeze for 30 minutes. Using a small serrated knife, trim the bottom two cake layers at an angle to resemble the bottom of an apple.
3. Trim the top layer to round the edge, then cut a 3-inch-wide cone-shaped piece in the center to accommodate the stem (about 1.5 inches deep). Collect all the cake trimmings in a bowl.
4. Crumble the scraps and mix with enough frosting to moisten them. Press the mixture into a circle around the hole in the cake to form the top of the apple.
5. Cover the cake with a thin layer of frosting (you just need to cover the crumbs). Freeze for 20 minutes to allow the frosting to set and prevent the crumbs from mixing, allowing for a smooth, clear layer. Then remove from the freezer and completely cover the top 10 cm of the cake and the inside of the cavity with another layer of frosting.
6. Mix red food coloring with a drop of vanilla extract. Using a pastry brush, paint the frosted top of the apple red with stripes, blotting the brush with paper towels as needed. Repeat with yellow food coloring to add a few yellow stripes.
7. Unwrap the caramels and microwave until soft but not melted, about 20 seconds. Gather them together, then flatten them into a rectangle with your hands. Roll them out on a sheet of parchment paper to form a 7.5 x 25-inch rectangle, stretching it with your hands as needed.
8. Lightly brush the caramel rectangle with water where the peanut topping will be. Sprinkle crushed peanuts on top, then press the peanut pieces into place with a rolling pin.
9. Transfer the cake to a flat plate or sheet of parchment paper (leave the red part untouched). Wrap the caramel layer around the cake, leaving the red top exposed. Tuck the caramel around the bottom of the cake; trim off any excess with a knife to create a puddle of caramel. Insert a wooden skewer into the top of the apple.