Pour 10 generous portions:
- 1 500g Ker Cadélac Pure Butter Madeira Cake
- 50cl liquid chocolate for the topping (or melted chocolate for a crunchier topping)
- 1 pot of chocolate vermicelli and multicoloured sugar balls
- Sweets: 1 stick of liquorice filled with almond paste, 6 multicoloured liquorice squares, 2 round sweets for the headlights, 10 hard round caramels for the wheels..
- 8 wooden sticks (toothpick type), candles

Preparation:
- Remove the crust from the bar of Ker Cadélac Butter Madeira Cake to obtain an even rectangle. Divide this into five equal parts.
- Taking the first four parts, cut off a third lengthwise then attach it to the non-cut part with two small cocktail sticks to make the front of the train.
- With a knife, a pastry brush or a spatula, top the pieces of cake with a thick layer of chocolate.
- Then assemble the three carriages with small cocktail  sticks. Insert a sweet (e.g. a liquorice square) on each side.
- Put in a piece of liquorice at the front of the train to make the funnel with two little round sweets for the headlights.
- Stick five caramels to the chocolate on either side of the train to make the wheels, then sprinkle with chocolate vermicelli and multicoloured sugar bal