Spotty Pudsey cake

Ingredients

• 200 g butter softened
• 100 g sugar 
• 200 g self raising flour 
• 1 tsp double-acting baking powder 
• 1 tsp vanilla extract 
• 4  eggs beaten
• 2 tbsp milk 
• 250 g chocolate icing yellow
• 4 tbsp raspberry jam 
• 50 g chocolate icing white green blue red
• 300 ml double cream 
• 140 g lemon curd 
• 140 g frangelico 
• 140 g frangelico 

Equipment

• bowl
• oven
• whisk
• wire rack

Directions

1. Heat oven to 200C/180C fan/gas
2. 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 dont mix too much or the colour from them will bleed. (To get the spotty effect in the sponge, you wont be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow
3. Sprinkles available from Amazon.)
4. 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.
5. 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.
6. Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top.
7. 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.
8. 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.