Preheat the oven to 180ºc/160ºc fan and line 2x 8” tins
Beat the butter and sugar together until light and fluffy
Add the eggs, flour, custard powder and milk and mix
Split between the two tins and bake for 35-40+ minutes and cool fully
Frosting
Beat the butter on it’s own until smooth
Add the icing sugar and custard powder.
Add the crushed custard creams if you fancy
Add milk if needed to smooth.
Pipe/spread the frosting onto the cake however you like
Decorate with custard creams
Notes
I used the Foodie Flavouring Custard Flavours as I was sent a few to review as stated above - alternatively you could use vanilla extract instead of the custard flavouring OR like my Custard Cream Cupcakes, only add in 360g of Self-Raising Flour, but add in 100g of Birds' Custard Powder to the mixture in step 2 when you add the flour. This will also give it a nice flavouring!
This cake will last in an airtight container for 3 days!
I also used a closed a 1cm round nozzle to decorate my cake as I like the look it gives and the custard cream bits meant trying to pipe with a narrow nozzle means it might get stuck! – but slathering on the buttercream is also a delicious option!