Funfetti cake

Preheat the oven to 180°C/Gas Mark 4. Grease and line three 20cm (8in) round cake tins.

Place your softened butter and sugar into a bowl and beat with an electric mixer until light in colour and fluffy in texture.

In a jug, beat together the eggs, vanilla paste and milk, then add to the butter and sugar along with the flour and baking powder. Mix together until well combined.

Divide the cake batter between the prepared tins, then place in the oven and bake for 30-35 minutes until cooked; insert a skewer into the centre of the cake and if it comes out clean the cake is ready.

Place the cooked cakes onto a cooling rack and cool in the tins for 15 minutes, then remove from the tins to cool fully.

Once the cakes are cool, take your first layer and place on a cake board or plate. Using 400g (14oz) of the buttercream, take a little and spread onto the first layer of the cake, then add the second, spreading a thin layer of the buttercream, then finish with the top layer. Crumb-coat the cake with the rest of the buttercream by spreading it over the top of the cake, then down the sides, giving the cake a thin coating of the buttercream. Smooth it over with a palette knife.

Take the remaining 400g (14oz) buttercream, reserving 100g (31⁄2oz) in a piping bag. Put the 300g (101⁄2oz) buttercream in a bowl, then stir in two-thirds of the jar of Unicorn Confetti Sprinkles to create the funfetti buttercream. Cover the cake with the funfetti buttercream, smoothing the sides and top with a palette knife.

To make the marshmallow fluff drip, put the marshmallows, butter and golden syrup in a heatproof bowl and place over a pan of barely simmering water to melt. Stir until all the ingredients have melted and combined to form a smooth paste. Add a couple of drops of the pink food colour gel, then stir in to create a bright pink colour. Place into a piping bag and snip off the end to create a hole about 5mm (1⁄4in) wide to pipe through. Allow to cool slightly for about 5 minutes until it is still warm to the touch.

Pipe the marshmallow fluff around the edge of the top of the cake in 1cm (1⁄2in) blobs, which should then slowly drip down the sides of the cake. Once there are drips all around the sides of the cake, fill in the rest of the top of the cake with the remaining marshmallow fluff.

Take the reserved buttercream in the piping bag, then snip off the end to create a hole about 2cm (3⁄4in) wide.

Pipe buttercream kisses around the edge of the top of the cake, holding the piping bag upright and squeezing to create a round shape about 3cm (11⁄4in) wide, then pull away the piping bag to create a nice peak.

To finish the cake, sprinkle the top with the remaining unicorn confetti.