Instructions: Preheat your oven to 180C/160C Fan/Gas Mark 4, and line each tin with the baking paper circles provided. Mix your 60g softened butter with the contents of Bag 1 before adding 1 egg and 15ml milk. Mix until smooth and creamy, and then pour into the prepared tin. Repeat with Bag 2, 3 and 4 using a clean tin each time. Bake the cakes for 20-25 minutes. Leave in the tins for a few minutes after cooking, and then remove and cool on a wire rack. For the icing, cream 250g softened butter and then gradually add the icing sugar until smooth. Slowly add 30ml of milk until the buttercream is smooth but still stiff enough to hold its shape. To assemble the cake, lay the first layer on the centre of the cake board. Spread over 4 tbsp of the icing onto the layer and then top with another layer. Continue alternating layers of icing and cake using the other layers. Use the remaining icing to cover the top and sides of the cake, using a knife to smooth down the surface. Decorate with sprinkles and your favourite designs from the topper kit! Ingredients: Icing sugar (sugar, cornflour), self-raising flour (WHEAT flour, raising agents: (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients: (calcium, niacin, iron, thiamin)), caster sugar, fat-reduced cocoa powder, white chocolate curls (sugar, cocoa butter, whole MILK powder, lactose (MILK), emulsifier: (SOYA lecithin), natural vanilla flavouring), baking powder (raising agents: (sodium acid pyrophosphate, sodium bicarbonate, calcium phosphate), WHEAT flour, statutory nutrients: (calcium, niacin, iron, thiamine)). ✔ Suitable for Vegetarians Allergy Advice: For allergens, see ingredients in BOLD. May contain traces of NUTS. Nutritional Information: Per 100g (as sold) Energy 1611kJ / 380kcal Fat 2g Of which saturates: 1.1g Carbohydrates 84g Of which sugars: 66g Fibre: n/a Protein 5g Salt 0.43g
