20 oz Margarine

20 oz Caster Sugar

20 oz Self Raising Flour (sifted)

9 Medium Eggs

Jam

Buttercream

1 ½ Kilos of Roll-Out Icing

You will also need a 12 inch Cake Board

Beat the margarine and sugar until smooth, add the eggs one at a time, if the mixture starts to curdle, add a little of the flour.

When all the eggs have been added, carefully fold in the flour. Put the mixture into a greased and lined 10 inch square tin and bake at 160 c in the centre of the oven for about 1 hr 20m, test the cake with a skewer and it should come out clean.

If it is not cooked, cover it with a piece of greaseproof paper to prevent burning and return it to the oven for another 10 minutes.

Leave the cake in the tin until it has cooled down and then turn it out of the tin and wrap it in greaseproof paper and leave it overnight.

Slice through the cake horizontally, put jam on one half and buttercream on the other, reassemble them and place them onto the cakeboard.

Roll out the icing and cover the cake with it.

Decorate to your choice.

If you would like a picture of your child on the cake as on the cake displayed above, you can order one and put it on. For further information on this visit picturethatcake.com

Many Thanks to Mrs Pat Gibby from Clunderwen who kindly donated the above recipe to this site.