This is just a basic (but large – 8 eggs!) Victoria Sponge cake. I made up the design myself – it’s a round sponge on top of a square sponge (using the tins I already had). I cooked the turret sponges in clean food tins, lined with grease-proof paper (one large soup tin and one small baked bean tin). They worked really well!

The whole homemade pink princess castle cake was assembled using cocktail sticks to hold the pieces together and jam as a “glue”, then covered in pink buttercream icing and decorated with random sweets. The towers are ice-cream cones! As I am rubbish at doing writing in icing, I just printed my message on “flags” and used straws as the flag poles.

It was a labour of love (as I am not gifted in the kitchen!), but my daughter was delighted!