Cream the butter and sugar together until light & fluffy. Beat in the eggs, then mix in the other ingredients.
Pour into a greased round baking tin & bake at 180C for 2025 mins until golden brown and a knife dipped into the cake comes out clean. Allow to cool.
Mix the icing sugar & butter, to form a butter icing. Mix in a few drops of food dye to suit.
Once cool, slice 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-Kats, and place each pack of two fingers (inward facing) around the outside of the cake until you fully surrounded the cake. Dot a few sweets on the top to add some interest. Tie a ribbon or piece of strong around the outside to hold the biscuits in place until the icing sets.