Chiffon cake layers are filled and frosted with rich caramel buttercream in this decadent dessert. The best part? There's no elaborate piping required; the cake is cleverly decorated with store-bought malted milk balls, plus easy-to-make chocolate curls and caramel dots.
You can make caramel dots by following step 1 of the buttercream recipe (omit the heavy cream). When the caramel has reached the desired color, pour it into dots on a nonstick baking mat. For variations in color, alter the cooking time -- the longer you cook the caramel, the darker it will become.