Price: 25p per serving
- 125g self-raising flour
- 1tsp baking powder
- 115g caster sugar
- 2 large eggs
- 215g unsalted butter, softened
- 2tbsp semi-skimmed milk
- Dr. Oetker Extra Strong Food Colour Gel in Blue
- Dr. Oetker Extra Strong Food Colour Gel in Pink
- Dr. Oetker Extra Strong Food Colour Gel in Yellow
- 200g icing sugar
- 1/4tsp vanilla extract
- Dr. Oetker Extra Strong Food Colour Gel in Green
- Assorted sweets, to decorate
- 14 Asda Pastel Fairy Cake Paper Cases
Preheat the oven to 180C/160C Fan/Gas 4. Line two bun trays with the cake cases.
Beat together the flour, baking powder, caster sugar, eggs, 115g of the butter and 1tbsp of the milk until creamy.
Divide the mixture evenly between three small separate bowls, then colour one batch blue, one pink and one yellow.
Dollop 1tsp each of the blue, pink and yellow mixtures into each of the paper cases. Working one cake at a time, use a cocktail stick to swirl the colours once, to get a rainbow effect – take care not to blend them together too much.
Bake the cakes for 18-20 minutes, then transfer to a wire rack to cool.
Mix the remaining butter with the icing sugar until combined, then add the remaining milk and the vanilla extract and beat until creamy. Spread the top of one cake with this icing and set aside. Colour the rest of the icing green, then pipe or spread on top of the other cakes.
Arrange sweets on the cream-coloured iced cake to create the face. We used jelly sweets for the nose and mouth, and Liquorice Allsorts for the eyes and antennae – snip a paper drinking straw into short lengths for the stalks.
Position the face cake on top of one of the green iced cakes, then line up the remaining green cakes on their sides behind it to make the long body. Use dabs of leftover icing to stick them in place, if necessary. As a finishing touch, add pieces of fizzy cable sweets for the legs.