Spotty Pudsey cake

• butter↗200g 200g

  softened

• caster sugar↗100g 100g
• self-raising flour↗200g 200g
• baking powder↗1 tsp 1 tsp
• vanilla extract↗1 tsp 1 tsp
• eggs↗4 4

  beaten

• milk↗2 tbsp 2 tbsp
• hundreds and thousands↗140g 140g
• icing sugar↗

  for dusting

• pack yellow fondant icing↗250g 250g
• 4-5 tbsp raspberry jam
• each of red, white, blue and green fondant icing50g 50g
• double cream↗300ml 300ml
• lemon curd140g 140g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Apart from the hundreds & thousands, beat all the cake ingredients together in a large bowl, using an electric whisk, until fully combined and smooth. Quickly but gently stir through the hundreds & thousands – don’t mix too much or the colour from them will bleed. (To get the spotty effect in the sponge, you won’t be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow Sprinkles available from Amazon.)

2. 2

   Divide the mixture between the tins and bake for 15-18 mins, until risen and golden brown. Leave to cool a little in their tins before turning out onto a wire rack to cool completely.

3. 3

   On a surface lightly dusted with icing sugar, roll out the yellow fondant and cut out a 20cm circle – use the loose base of a sandwich tin as a guide. Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top. Roll out the coloured icings in turn and cut out small circles – you could use the wide end of a piping nozzle for this. Dot a small amount of jam under each circle and arrange on top of the yellow fondant.

4. 4

   To make the filling, tip the cream and lemon curd into a large bowl and whip by hand to a soft peak. Sandwich the cakes together with remaining raspberry jam, topped with a layer of lemon cream.