4 Large Eggs
250g The Pantry Self Raising Flour
250g The Pantry Caster Sugar
250g Perfect for Cakes Spread
100g Grandessa Strawberry Jam or Chocolate & Hazelnut Spread
3 x 450g Cake Angels Vanilla Icing
White card for ears
Pink Marshmallows and some Chocolate Spread for face and ears
Icing bag with a star nozzle
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Line the bottom of your cake tins with greaseproof paper and lightly grease the sides.
Put the eggs, flour, caster sugar and spread in a food processor and blend until thoroughly mixed.
Divide this mixture between the cake tins.
Bake in the oven for 20 minutes until risen and firm to the touch.
Allow to cool in the tins before turning out.
If the cakes are very domed, slice the tops off to level them.
Spread the jam or chocolate spread over the top of one of the cakes, then stack them on top of each other.
Use some of the vanilla icing to cover the top of the cake.
Put some in an icing bag and make swirls around the side of the cake and the edge of the top, like curly wool.
Cut the white card to make some ears, use the marshmallows to make a nose and the chocolate spread for eyes, eyebrows and a mouth.