2 (9x20.7) gmultipacks dark chocolate Kit-Kat® fingers
sweets to decorate
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the oven to 180 C / Gas 4.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, then mix in all the other ingredients.
Pour into a greased round baking tin and bake until golden brown and a knife dipped into the cake comes out clean, 20 to 25 minutes. Allow to cool.
For the icing mix the icing sugar and butter until smooth. Mix in a few drops of food colouring.
Once cool, slice the cake in half horizontally, and add a layer of jam, marmalade or lemon curd, topped with a layer of butter-icing. Coat the sides and top of the cake with the remainder of the butter icing. (If you like a lot of icing, scale up the amounts to ensure you cover the entire cake).
Unwrap your Kit-Kat bars, and place each pack of two fingers inward facing around the outside of the cake until you fully surrounded the cake. Add a few sweets on the top to add some interest. Tie a ribbon or piece of strong twine around the outside to hold the biscuits in place until the icing sets.