You can use either whipped cream or buttercream as the frosting for your cake.

Mix 2 tbsp sugar with 1/2 cup water to make sugar syrup.

Cut the cake horizontally into two parts and lightly brush sugar syrup on the top of each slice.

Place the lower slice on the cake board and spread frosting on the top.

Place the upper slice on it and coat the cake with frosting completely.

Keep the frosted cake in refrigerator for 15-20 minutes.

Spread caramel sauce on top of the cake such that it drips from all sides.

Fill the piping bag with remaining frosting and cut its tip so that the frosting can be piped easily.

Pipe the frosting in circular motion on the top of the cake to make small conical domes.

Place caramel candies on the top of each frosting dome.

Your beautiful cake is ready to serve!

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