1: salted butter 225g (room temperature)
2: sugar 2 cups
3: eggs 4 (room temperature)
4: milk 1 cup (room temperature)
5: vanilla extract 1 tbs
6: self rising flour 1/2 cup
7: plain flour 1&1/4 cup
1: salted butter 250g (room temperature)
2: powder sugar 4 cups
3: vanilla extract 1 tbs
4: whipping cream 1 cup
5: nutella 4 tbs (heaped)
1: kitkat 12 packages (full size)
2: m&m enough to cover the cake
Cake Recipe: preheat oven 350f, 180c, gas mark 4.
1: Grease and lightly flour two 9x2 inch round cake pans. Line the bottom with parchment paper.
2: In a bowl, add butter and sugar and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix the milk and vanilla together -do not add just yet. Combine both of the flours and add in two parts, alternating with the milk and vanilla mixture, beating well after each addition. *Do not overbeat, if you do, the cake will not be light and fluffy.
3: Divide the batter among the prepared pans. Bake for 20-25 minutes or until a cake tester comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
4: When cake has cooled, ice between layers with Nutella & butter cream, then ice top and sides of cake with butter cream.
1: Beat butter for a few minutes with a mixer on medium speed.
2: Add 4 cups of powdered sugar and beat until the sugar has been incorporated with the butter then add vanilla extract, 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
1: press the Kit Kats to the side of the cake to cover all around.
2: top the cake with the m&ms.
3: tie a pretty ribbon around the whole thing. The ribbon serves a double purpose as a pretty decoration that also ensures that the KitKat dont budge.
4: serve and enjoy.
BY FAIZA ZARIF
(COOK WITH FAIZA)