Preheat the oven to 160° celsius (fan-forced) and grease your pans.
Sift together the flours, bicarb soda, ginger and mixed spice into a bowl. Add the sugar and stir until all combined.
In a separate jug, combine the oil, golden syrup, eggs and milk.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the mixture into your prepared pans.
Bake for about 20-25 minutes, or until a skewer inserted comes out clean.
Let cool in the pan and then turn out onto a wire rack to cool completely.
Once cooled completely, drizzle your salted caramel over the top of the cake, followed by the white chocolate. The best part about the little bundt cakes is the pool in the middle that can be filled with salted caramel and chocolate!
Place two red M&MS and a lolly mint leaf next to the red M&Ms to decorate.