I was so impressed with this cake, I got the idea off the internet and I wasn’t sure if I could replicate it as my icing skills aren’t too great but it was very easy. The other great thing is that the chocolate fingers round the sides cover a multitude of sins, should you have any that is.
For the Cake:
- 225g of butter, 225g of self-raising flour, 225g of caster sugar.
- 4 eggs
- Vanilla essence.
- Drop of milk.
For the Icing:
- 50g of icing sugar.
- 50g fondant icing.
- 25g cocoa powder.
- 25g butter.
- 3 packets of chocolate fingers.
- 4 small packets of different sweets of your choice.
- 1 packet of milky buttons.
Preheat the oven to 180 degrees. Grease and line two cake tins. Beat the sugar and butter together. Add the vanilla. Then add one egg followed by a spoonful of flour. Repeat until all eggs are incorporated. Add the remaining flour and a little milk. Pour into the baking tins and bake for 25 minutes. The cake will be springy to touch when it is baked.
Leave to cool completely before icing.
Beat the butter, icing sugar and cocoa powder. It should be thick but a little runny so it easy to spread. Place the cake on a decorating board. Cover all the cake except the bottom in the butter icing. Acting quickly so the icing does not set place chocolate fingers around the side. Press them into the icing so that they stick. Then tie a ribbon around them to secure them further. Place a chocolate button in the centre of the top of the cake and use the milky buttons to create diving lines. Then fill the divisions with the sweets of your choice and leave to set. Once set you can show off your cake to all your friends.
I think this is a great birthday cake and have made it for my boyfriend’s birthday tomorrow. Why not make it for someone you love’s birthday and fill the top with sweets of their choice. Alternatively you could use kit-kats round the side of the cake instead of chocolate fingers of different coloured chocolate fingers.