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

Butterfly Buttercream Icing:
240g butter, softened
750g Chelsea Icing Sugar
60-75ml milk
3 tsp vanilla essence (or to your taste)
Sweets to decorate (licorice straps, Maltesers, Smarties, M&Ms etc)

Place chocolate, butter, milk and Chelsea Caster 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 a round 25 cm tin, (approx 7cm deep) 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.
Pour into prepared tin and bake for approx. 2 ½ hours until cooked through (when an inserted skewer pulls out clean). Allow to cool on a wire rack.
Once cake has fully cooled, cut into shapes by cutting in half, then cutting a notch out of each half, then rotate the halves (see pictures). Assemble on a cake board or tray and ice with buttercream icing. Decorate with sweets of your choice.

  

Icing: Beat together butter and Chelsea Icing Sugar. Add 60ml milk and the vanilla, beat for five minutes. Add extra milk if icing is too stiff to spread easily. Optional: Add food colouring if desired (add a drop at a time and mix thoroughly before adding more).

Tip: for easy pink icing use 2 packets of Chelsea Berry Flavoured Icing Sugar. You'll not only get the perfect pale pink but a subtle berry flavour as well!