1) With a fork, punch some holes in the cake still in its loaf tin.
2) In a medium saucepan, mix the condensed and evaporated milks, 235ml double cream and heat over low heat. When the milk mixture is hot, remove it from the stove.
3) Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes.
4) Whip the 250ml double cream slowly adding sugar until soft peaks form. When the cake has chilled, cover with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own.