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Cake:
Shop-bought 20cm 2-tier vanilla cake
Icing:
To finish:
Icing:
Beat the butter and cream cheese together until creamy. Add the vanilla essence and salt and stir until well combined. With the mixer on low, gradually add icing sugar until completely combined.
Chill for 30 minutes.
To Finish:
Carefully break the Kitkat slabs into individual fingers and keep them in order so that they fit together neatly on the cake.
Remove any icing and decorations from the cake. Spread a thick layer of icing over one of the cakes. Top with the other cake. Ice the top and sides of the cake.
Place the Kitkat fingers vertically around the cake leaving no gaps. Top the cake with the Milky Bubble sweets and tie the ribbon around the cake.
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