Recipe: Caramel Filling and Topping for Two Layer White/Sponge Cake

I am looking through my recipe files and will post the easy ones when I find
them. (Beware: it's easy to eat all the caramel before you have a chance to use
it!) In the meantime, there is this:
Caramel filling and topping for two layer white/sponge cake
1 can caramelised condensed milk
1 cup (250 ml) cream
1/4 cup (3 tbsp.) confectioners sugar (icing sugar)
1 tsp. gelatine
4 tbsp. cold water
1 tsp. vanilla added to the caramelised condensed milk
6 tbsp. crushed honeycomb candy (or use 2 large Crunchies)
Sprinkle the gelatine over the cold water and leave for 10 min. to get spongy.
Dissolve the gelatine in a microwave or over boiling water. Put aside to cool.
Whip half the cream; add the icing sugar and gelatine.
Spread one half of the caramel over each half of layer cake, sprinkle with the
honeycomb.
Spread a light layer of cream over both cakes. Place one layer on top of other.
Whip remaining cream till stiff. Place in piping bag with an open-star nozzle.
Pipe cream rosettes all over top of cake. Top each rosette with silver ball.
Keep cake refrigerated in airtight container.