Ingredients
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150 g Butter
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300 g Icing Sugar
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5 ml Vanilla Extract
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200 g Chocolate
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40 ml double-thick Cream
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1 Basic Sponge Cake
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Decorations of choice
Directions
Steps
|
1
Done
|
Cream the butter until light and fluffy. Add the sifted icing sugar gradually until well combined. |
|
2
Done
|
Add the vanilla and the chocolate-hazelnut spread and beat until smooth. |
|
3
Done
|
Add the cream and beat again. Set aside. |
|
4
Done
|
Using the handle of a wooden spoon, poke holes into the tray cake. |
|
5
Done
|
Fill a piping bag with the icing and fill the holes. |
|
6
Done
|
Use the remaining icing to ice the outside of the cake. |
|
7
Done
|
Decorate as desired and enjoy every mouthful with enough icing. |
