METHOD
Cream the butter and sugar in a food processor until it’s light and fluffy. Add the eggs to the mix one at a time. Whisk for about three minutes, then sift in the flour, cocoa and baking powder. Add in a little milk until the mixture is a soft consistency. Pour the cake mix into
the prepared baking tins, even out and place in the oven for 45 minutes at 180 degrees celsius/gas mark 4. Meanwhile, whisk the double cream until it is thick in texture. Check the cakes are cooked by inserting a knife into the centre – it should come out clean. Remove them from the tins, place on a wire rack and allow to cool. Place one of the sponges on the cake board top-side down and spread the cream over the top. Next, spread some jam over one side of the other sponge and place on top of the base. In a bowl, add the butter, icing sugar and cocoa, then cream together. With a spatula, cover the entire cake with an even layer of butter icing, making sure all the sides are covered. Now stick the KitKat fingers vertically around the edge of the cake. Once the outside edge is covered tightly, wrap the cake with cling film so the fingers mould into the icing and leave to set for 20 minutes in the fridge. Once chilled, sprinkle some broken up Shredded Wheat around the outside. Using some butter icing, stick the candy flowers evenly spaced around the cake edge. Next, cover the cake with chocolate eggs. On the base of the cake board, add a blob of the butter icing and place two of the eggs together, then sprinkle with some more Shredded Wheat. Chill the cake in the fridge to set for 30 minutes. Finally, wrap a ribbon around the cake and serve at room temperature for some chocolate Easter fun!