HOW TO MAKE... SEASIDE CAKE

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YOU WLL NEED

• digestive biscuits

• 1kg (2lb 2oz) strong modelling sugarpaste

• Sugarflair Colours: Cream, Pastel Daffodil, Baby Pink, Sky Blue, Baby Blue

• edible glue

FOR THE CAKE

• 200g (7oz) self-raising flour

• 200g (7oz) Stork/unsalted butter

• 200g (7oz) caster sugar

• 50g (1¾oz) plain flour

• 4 free-range eggs

• 1 tsp vanilla extract

FOR THE BUTTERCREAM FILLING

• 250g (9oz) unsalted butter

• 500g (1lb 1oz) icing sugar

• 1 tsp flavouring of choice

1 For the cake, preheat the oven to 140°C/Gas Mark 1. Line an 18cm (7in) round cake tin with parchment paper.

2 Cream together the unsalted butter/ Stork and caster sugar. Add the eggs and mix, then add the self-raising and plain flours and mix again. Finally, add the vanilla extract and mix for 4-5 minutes on a medium