These are sure to remind you of wonderful childhood parties but will taste even better when you make them yourself
Retro can be so fun with these
For the cake
120g unsalted butter, softened
150g caster sugar
1 tsp vanilla extract
2 eggs, at room temperature
180g self-raising flour
4 tbsp milk, at room temperature
For the filling
60g unsalted butter, softened
120g icing sugar
1 tbsp milk
4 tbsp raspberry jam
For the fondant
120g icing sugar
4tbsp hot water
Pink, yellow and green food colouring
Preheat the oven to 180°C/gas mark 4. Lightly grease and flour a 20cm square cake tin.
Cream the butter and sugar until it turns light and fluffy. Sift the flour and set aside.
Mix the vanilla extract into the creamed butter and sugar.
Add the eggs, one at a time, mixing for 1 minute between each addition.
Add half the flour and then half the milk until fully combined. Repeat with the remaining flour and milk.
Pour the mixture into the prepared tin and bake for 30 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean.
Once baked, leave to cool in the tin for 20 minutes and then turn out onto a wire rack to finish cooling.
To make the filling, beat the butter and icing sugar together until smooth. Add the vanilla and milk and mix in thoroughly.
Once cooled, cut the cake lengthways into quarters, then turn the cake 90 degrees and repeat. You should end up with 16 squares. Split each cake square in half horizontally, spread one layer of buttercream filling and one layer of raspberry jam on each then sandwich the halves back together. Spoon a dollop of the remaining buttercream on top of each cake.
To make the fondant, sieve the icing sugar into a bowl. Stir in the hot water until you have a smooth consistency. Divide the icing between 3 small bowls, colour each bowl using the food colouring. Keep a small amount of icing white for drizzling. Place each cake on a fork, hold it over a bowl and spoon the icing over the cake covering the top and sides. Place on a sheet of baking paper to set.
Pour the remaining white icing into a piping bag. Cut a small tip off the end and drizzle over the tops of the cakes.