Amscan 9902318 Cake Pick Banner - Gold

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Divide the mixture between the two prepared tins and bake for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Using curved strips of yellow and green fondant, wrap the base of the cake to give the effect of ocean contours and the sea bed. Attach these to the sides of the cake with a little buttercream. Using a small amount of green gel food colouring, colour 1kg of fondant to cover the cake. Roll this out to a circle of about 40cm diameter and use your rolling pin to carefully lift this onto the cake. Use a cake smoother (or your hands) to smooth the fondant onto and all around the cake. Cut the excess fondant from the base of the cake with a sharp knife. If you decorate the card with TV characters, please make sure that you only use CBeebies characters! This cake is made from two large sponges cut into two layers each, so there are four layers inside the cake. Make each sponge cake one at a time with 4 large eggs, 225g unsalted butter, 225g caster sugar, 225g plain flour, 2½ tsp baking powder and the zest of 2 lemons (plus the juice of 1) in each cake. You might want to make the sponges in advance, in which case wrap them well in cling film to prevent them drying out.

Repeat until it is a four layer sponge cake (sponge, buttercream, jam, buttercream, sponge, etc.). Coat the entire cake in a thin layer of buttercream and smooth with an offset palette knife. Sandwich the two layers together with buttercream and add a light crumb coat of buttercream around both cakes.Sift in the rest of the flour, cocoa powder and baking powder and fold them in. Be gentle but make sure the mixture is fully combined, including any flour at the bottom of the bowl. Put this into the baking tin, smooth the batter out with an offset palette knife and bake for 40-45 minutes. Preheat the oven to 180oC / 160oC fan / gas mark 4. Take your springform cake tin, line with baking parchment and grease well.

Heat the oven to 180C/160C fan/gas 4. Grease and line three 20cm sandwich tins. Beat the butter and sugar together until light and fluffy, then briefly beat in the vanilla. Slowly add the egg, beating between each addition. Fold in the buttermilk, then sift and fold in the flour in three amounts. Fold in the milk. Divide the batter equally between the sandwich tins. Fill the hollow with the coloured sweets. With my version, I separated out all of the yellow sweets to put these at the top to look more like treasure. Put gold coins on top of these.

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To make the chocolate buttercream, beat the butter in a large bowl with an electric hand whisk or in a stand mixer. Pour in the icing sugar and cocoa powder and mix slowly on the lowest setting on your mixer until completely incorporated. Add a tablespoon of milk at a time to the mixture if you need to soften the buttercream. This cake is made from two large sponges cut into two layers each, so there are four layers inside the cake. Make the sponge cakes one at a time with 4 large eggs, 225g unsalted butter, 225g caster sugar, 225g plain flour and 2½ tsp baking powder in each cake. You might want to make the sponges in advance, in which case wrap them well in cling film to prevent them drying out. Sift in the flour and baking powder and fold them in. Divide the mixture into 12 mini cupcake cases and bake in the oven for around 10 minutes. I have a mini cupcake tin, but if you don’t you can place the mini cupcake cases in a normal cupcake tin

To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately.

Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position. To make the buttercream, beat the butter in a large bowl with an electric hand whisk or in a stand mixer. Pour in the icing sugar, add the vanilla paste and mix slowly on the lowest setting on your mixer until completely incorporated.