Kinder & Milkybar cake (Sisters Birthday cake!)

I have been trying to decide for months what kind of cake to make for my sister for her birthday this year. Last year it was a salted caramel cake and I really wanted to top it this year. I did a lot of research and finally decided on a Kinder/Milky Bar Cake! If you’d like to know how I made this (and what she thought of it) keep reading!

This could possibly be one of the most complicated cakes I’ve made so I’ll break down each bit! I did actually make this cake in a three-day period. Working 9-5 I didn’t have enough time to do it all at once. I did each cake layer flavour one day and then decorated and iced the cake another day!

Layer 1 & 3 – Basic Vanilla cake

Heat oven to 175 degrees celsius

Recipe

• 250g butter
• 250g caster sugar
• 250g SR flour
• 2tsp baking powder
• 4 eggs
• 2tsp vanilla essence

Method

• Grease two circle tins
• Beat together butter and sugar until combined
• Beat eggs and vanilla together
• Add egg mixture to butter mixture
• Add baking powder to flour
• Bit by bit add the dry ingredients to the wet
• Fold in the last bit of flour mixture by hand until combined
• Fill tins
• Bake for 20 minutes until springy to touch and a skewer comes out clean
• Once cooled I wrapped in cling film ready for the next day

  

  

  

  

  

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Layer 2 – Basic Chocolate cake

Heat oven to 175 degrees celsius

Recipe

• 100g caster sugar
• 100g butter
• 2 eggs
• 100g SR flour
• 1 tbsp cocoa powder
• 1/2 tsp baking powder
• pinch of salt
• 1/2 tsp vanilla essence
• 1 tbsp milk

Method

• Grease one circle tin
• Mix the butter and sugar together until combined
• Add eggs and mix until combined
• Add vanilla essence and mix in
• In a separate bowl combine flour, cocoa powder, baking powder and salt
• Add half the dry ingredients to the wet ingredients and combine
• Add the milk and combine
• Add the rest of the dry ingredients and combine
• Don’t over mix
• Fill cake tin
• Bake for 20 minutes until springy to touch and a skewer comes out clean
• Once cooled I wrapped in cling film ready for the next day

  

  

  

  

  

  

  

  

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Nutella buttercream – for in between cakes & decoration

Recipe

• 175g butter
• 175g icing sugar
• 350g Nutella

Method

• Beat butter until soft
• Sift icing sugar
• Add icing sugar to the butter bit by bit until combined
• Add nutella and mix
• Use this buttercream to sandwich cakes together (vanilla,chocolate,vanilla)
• Put this in the fridge to set
  

  

  

  

  

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White Chocolate buttercream – decoration

Recipe

• 250g butter
• 250g icing sugar
• 200g white chocolate – I used milky bar

Method

• Over a hob or in the microwave melt chocolate
• Once melted leave to cool
• Beat butter until soft
• Sift icing sugar
• Add icing sugar bit by bit until combined
• Add the cooled white chocolate and mix
• Use this to dirty ice the cake
• Put this in the fridge to set
• Once set remove from fridge and cover the cake again
• Put back in the fridge to set for at least 30 minutes

  

  

  

  

  

  

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For the top!

Recipe

• Kinder bueno white
• Kinder eggs
• Milky bars
• Milky buttons
• 200g milk chocolate
• ANYTHING YOU WANT!!

Method

• Melt the milk chocolate
• Once cooled drizzle down the side of the cake
• Pipe excess white chocolate or nutella (up to you) icing around the top and the bottom
• Go WILD and add your chocolates all over the top and sides of the cake
• Put back into the fridge to set

  

  

  

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Verdict

A new little heading for my recipe blog posts but as this was a surprise cake for my sister’s birthday I thought I’d include what she thought of it!

She was absolutely blown away! I’m so happy with the reaction she gave. She was super surprised and loved it so much!

Beth x