1. Butter two 20cm tins well and preheat the oven to 190c/170c fan/gas mark 5 2. In a mixing bowl, cream margarine/butter and caster sugar until light and fluffy. Slowly add the beaten eggs and the vanilla extract and mix until combined. 3. Add the flour, baking powder and milk into the mixture and mix until smooth. 4. Divide the cake mixture into the two tins, and place in the oven for 20-25 minutes or until they are golden brown. 5. Take the cakes out the tin and place on a baking rack to completely cool.
Method to make the icing:
1. Leave the butter out of the fridge to soften slightly. Once softened, whisk up until it is smooth. 2. Slowly add the icing sugar and whisk until you have a smooth consistancy then add the vanilla extract. 3. Spread the top of one of the cakes with jam and icing and place the other cake on top. 4. If the icing consistancy is too thick to pipe, add a little milk bit by bit until the icing is at an ideal consistancy. Firstly, cover the entire cake and spread icing around the outside and top of the cake and smooth out. 5. Put icing on a piping bag and decorate as you please. We piped some icing around the top of the cake and multicoloured cake sprinkles to decorate.