WHITE CHOCOLATE DRIP
Preheat the oven to 175 degrees celsius (347 °F). Butter and line two 15 cm cake tins with baking paper. Mix all the dry ingredients. Mix the eggs, vegetable oil and milk. Add the dry ingredients through a sieve. Divide the mix into the tins and bake for about 45 minutes. Cover the cakes with cling film and let cool.
Mix the condensed caramel with cream cheese. Cut the cakes into two layers. Fill the cake with caramel filling and raspberries.
Whip the soft butter, icing sugar, milk, vanilla sugar and food colouring with an electric mixer until light and fluffy. Cover the cake with buttercream using a spatula. Transfer the rest of the buttercream into a piping bag with a star nozzle. Pipe rosettes onto the cake.
Melt the white chocolate in the microwave or over simmering water. Add the vegetable oil and let cool for a while. Make the chocolate drips using a small spoon. Decorate the cake.