Cake: 600g white chocolate 400g butter 500ml milk 330g Chelsea Caster Sugar 1 Tbsp vanilla essence 4 large eggs, lightly beaten 200g self-raising flour 300g plain flour
Train Buttercream Icing: 160g butter, softened 500g Chelsea Icing Sugar 40-50ml milk 2 tsp vanilla Food colouring of your choice
Place chocolate, butter, milk and sugar in saucepan over a low heat, stir occasionally. Once chocolate and butter has melted remove from heat, stir until fully combined. Allow to cool to room temperature. Preheat oven to 160°C. Grease 2 x loaf tins and line the base and sides with baking paper. Once chocolate mixture has fully cooled stir in vanilla and eggs. In a large bowl combine flours together. Stir in a cup of chocolate mixture until it forms a smooth paste. Add another cup of the chocolate mixture and mix thoroughly. Stir in the remaining chocolate until smooth. Split mixture evenly between tins and bake for approx. 1 hour 30 minutes or until cooked in the centre (when an inserted skewer pulls out clean). Allow to cool on a wire rack. Once cakes have fully cooled, cut into shapes (click on the "Step by Step" pink button above). Assemble on a cake board or tray and ice with buttercream icing. Decorate with sweets of your choice.
Icing: Beat together butter and icing sugar. Add 40ml milk and the vanilla, beat for five minutes. Carefully add food colouring a drop at a time, mix thoroughly before adding more, until you get the desired colour. Add extra milk if icing is too stiff to spread easily.
Tip: Gel Food Colours work really well and won’t make your icing runny, look for them in specialist cake decorating stores. Dip a clean toothpick into the gel then drag through the icing to deposit the colour. Mix well. Use a clean toothpick to add more colour if desired.