White Twix cake

‘Can you make us a white twix cake for our wedding….?’. Well, of course!! I haven’t got a clue how, but I’ll dive into it! Surfing the internet for a recipe for a white twix cake didn’t get me very far. I found a good regular Twix cake recipe and decided to turn that one around. Here’s how:

First pie crust:

240 gr. butter

110 gr. sugar


360 gr. selfrising flower

Second pie crust:

200 gr. cookies

125 gr. butter

Caramel filling:

120 gr. butter

2 cans sweetened condensed milk

8 tbsp brown caster sugar

Chocolate filling:

400 gr. white chocolate


A lot of twix, white, xxl

First pie crust:

Mix butter, sugar and salt. Then add flour in parts and mix it all together. Butter two baking moulds, add the mixture, make holes with a fork and bake for 20 min/180C. 

Second pie crust:

Crumble the cookies, melt the butter and mix together. Put in two baking pans and cool in the fridge. 

Caramel filling:

Melt the butter, add sugar and milk and stir until the sugar is dissolved. Bring to a boil for at least ten min. The caramel is ready when it’s thick enough. Let it cool in two baking moulds in the right shape. 


Melt the chocolate and use it as a layer between the crust and caramel. First place a layer of the first crust, spread some chocolate. Add a layer of caramel, more chocolate, a layer of cookie crust, chocolate, again cookie crust, chocolate, caramel and top it with the first crust.  

Add twixes around the cake with a ribbon around them to hold them in place. Spread the remaining chocolate on top of the cake and decorate with whatever you like. 



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