1-Preheat and prepare: Preheat oven to 180°C (350°F), grease and line two 7-inch baking tins.

2-Cream butter and sugar: Beat softened butter and caster sugar together until pale, light, and fluffy.

3-Add the eggs: Gradually beat in eggs one at a time, adding a little flour if the mixture starts to curdle.

4-Sift and fold dry ingredients: Sift together self-raising flour, cocoa powder, and baking powder, then gently fold into the wet mixture until just combined.

5-Adjust with milk: Fold 2-3 tablespoons of milk through to achieve a smooth, dropping consistency.

6-Bake the cakes: Divide batter evenly between tins, bake for 25-30 minutes until a skewer inserted in the centre comes out clean.

7-Cool completely: Let sponges cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

8-Make the buttercream: Beat softened butter until creamy, gradually add icing sugar, then mix in melted white chocolate and double cream until smooth and spreadable.

9-Assemble the layers: Spread a tablespoon of buttercream on a cake board, place one sponge, cover with a generous layer of buttercream, sprinkle with crushed Kinder Bueno, then add second sponge.

10-Frost the cake: Cover top and sides with remaining buttercream, using a cake smoother for clean edges.

11-Decorate and serve: Press whole or halved Kinder Bueno bars around the base, dust top with cocoa powder, pipe buttercream rosettes on top and garnish with Bueno chunks.