Strawberry Milkshake School Cake

Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and line 3 x 6" tins with greaseproof paper. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy.

Add the eggs one at time, ensuring each is mixed through before adding the next.

Sift in the flour and gently fold to create a batter.

Transfer the batter to your pre-lined tins and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.

Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Whip the butter until its pale and fluffy, then mix in your icing sugar.

Whisk together the Angel Delight powder and milk, then add to your buttercream. Mix until combined.

Once your cake has cooled completely stack your cake with the buttercream. Pipe shells around the top.

In a bowl, mix the icing sugar with a few teaspoons of water, adding a little water at time until you have a thick pouring consistency. Pour the icing onto your cake, using a spoon to guide it to the edges. Finish with some rainbow sprinkles.