Caramel Mud Chocolate Boxes

Ingredients
Melted butter, to grease
3.5 oz butter, chopped
2 oz white chocolate
1/2 cup, firmly packed dark brown sugar
2 tbs golden syrup
1/2 cup milk
3/4 cup plain flour
1/4 cup self-raising flour
1 egg, lightly whisked
1 x 13 oz pkt white chocolate melts
Yellow ribbons, to decorate
Fresh flowers, to decorate
White chocolate ganache
13 oz white chocolate, coarsely chopped
1/2 cup thickened cream
Directions:
To make the mud cakes, preheat oven to 300 F. Brush two square 4 inches (base measurement) cake pans with melted butter to grease. Line the bases and sides with non-stick baking paper, allowing sides to rise 1 inch above the pan.
Combine the butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Transfer to a bowl and set aside for 5 minutes to cool.
Sift the combined flours over the chocolate mixture and whisk until just combined. Add the egg and stir until just combined. Spoon the mixture evenly among the prepared pans. Bake in oven for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans to cool.
Meanwhile, to make the ganache, combine the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth. Place in the fridge, stirring occasionally, for 30 minutes or until mixture is thick and spreadable.
Place the cakes on serving platters. Spread the white chocolate ganache over the top and sides of each cake.
To decorate, use a pencil to draw eight 3 x 4 inch rectangles on a sheet of non-stick baking paper. Draw two 14.5 inch squares and eight 3/4 x 4.5 inch rectangles on a second sheet of baking paper.
Place chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until the chocolate melts and is smooth. Reserve one-eighth of the chocolate. Ensuring the prepared paper is pencil-side up, spread the remaining chocolate, about 1/4 inch thick, over the shapes. Set aside for 15 minutes to set.
Remove the baking paper from the chocolate. Use a hot sharp knife to trim along the faint pencil marks left by the templates. Press the 3 x 4 inches rectangles onto the sides of each cake. Place the 4 3/4 inch chocolate squares on baking paper.
To make the lids, place the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until smooth. Transfer to a plastic bag and cut a small hole in 1 corner. Pipe the chocolate along the edges of one 4 3/4 inch square. Press a 3/4 x 4 3/4 inch rectangle along 1 edge, using a glass to support it. Continue with remaining melted chocolate and chocolate pieces to make 2 lids. Set aside for 15 minutes or until set.
Gently place the chocolate lids on top of each cake. Decorate with ribbons and fresh flowers.