Custard Creams Cake and KitKat Smartie Cake

My brother's 10th birthday has crept up on us so quickly. He will be driving before we know it!

Not only did he turn double digits for the first time, he had a birthday dinner with the family, and a party with his friends, so a double celebration required two cakes!

I always aim to make my cakes different to those  you buy in the supermarket.

For a young boy, whose tastes in trends change, but his love in biscuits never does, I just knew these cakes would be perfect! 

To make the Custard Creams Cake:

• Make two sponge layers in your flavour of choice
• Ice them together as you normally would
• Pipe icing around the outside of the cake, filling any gaps between the two sponge layers
  (see the chocolate cake example below)
• The piped icing will act as 'glue' for your biscuits. Stand the biscuits up against the side of the cake, pushing gently into the sponge
• Biscuits are quite heavy; use a ribbon around the cake to keep everything in place. It will encourage the icing 'glue' to dry with a strong bond to the biscuits

To make the Kit Kat Smartie Cake

 

• Make two sponge layers in your flavour of choice
• Ice them together as you normally would
• Pipe icing around the outside of the cake, filling any gaps between the two sponge layers
  (see the chocolate cake example below)
• The piped icing will act as 'glue' for your biscuits. Place your KitKats against the side of the cake creating a fence effect.

• When your KitKat fence is complete, pour Smarties over the top!
• KitKats are quite heavy; use a ribbon around the cake to keep everything in place. It will encourage the icing 'glue' to dry with a strong bond to the biscuits
  
  *I used supermarket own-brand chocolate fingers as opposed to the brand KitKat. Supermarkets tend to do these chocolate biscuit sticks in different flavours; mint or orange chocolate for example, which can add a new dimension to your cake.