To make the honeycomb, lightly oil a 20cm cake tin. Put the sugar and syrup in a heavy-based pan over medium-low heat. Swirl the pan to dissolve the sugar, then stir with a spatula until all ...

Remove the pan from the heat ... Pile the frosting on top of the cooled cake and spread to the edges using a palette knife or spoon. Decorate with the broken honeycomb chocolate bars.