• Vanilla cake:
  • 300g caster sugar
  • 125g unsalted butter, softened
  • 3 medium eggs
  • 300g plain flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 200ml whole milk
  • Buttercream recipe:
  • 450g icing sugar
  • 150g unsalted butter
  • 35-40ml whole milk
  • raspberry jam
  • Fondant icing:
  • 500g fondant
  • water
  • Gel food colour
  • Pic ‘n’ mix, to decorate


  1. In a large bowl beat together the caster sugar and butter until smooth and creamy.
  2. Beat in the eggs one at a time making sure they are well combined after each addition.
  3. Sift over the flour, salt and baking powder and beat until almost combined. Pour over the milk and continue beating until combined.
  4. Pour into a 9 x 13 inch baking tray lined with baking paper and place into a pre-heated oven at 190C for 25-30 minutes or until a toothpick inserted comes out clean. Leave to cool on a wire rack before placing in the fridge to firm up.
  5. Even off the top of the cake with a sharp knife cutting off the dome. Using the same knife cut the cake in half lengthways and place the top to one side.
  6. Spread a thin layer of raspberry jam onto the bottom half before spreading on top a thin layer of buttercream.
  7. Place the top half of the cake back on top and apply a thin, smooth and even layer of buttercream all over the cake, securing in any crumbs. Place back in the fridge until set.
  8. For the fondant icing, break up the fondant into small pieces and add a splash of water. Beat together, adding more water until desired thickness. It needs to be thick enough to stay on the cake but runny enough to drip down and cover the sides. Mix in gel food colour, this will create pretty colours when the icing is poured.
  9. Cut the cake into 35-40 even squares using a sharp knife. Place a few squares at a time onto a wire rack. I place my wire rack on top of a baking tray lined with baking paper so that I can reuse the excess icing that has dripped down.
  10. Pour the icing over each cake trying to cover the whole cake. Use a skewer to move the icing around to help cover each side of the cake.
  11. Decorate with pick ‘n’ mix, leave to set and then enjoy :D