4 extra-large eggs, at room temp (weighing 2.12 oz each)
1 tbsp vanilla essence
14.1 oz mixed sour sweets (for the centre)
12.34 oz butter (at room temp)
24.69 oz icing sugar (sifted)
60-100 ml cream
1 tsp vanilla essence
Food colouring of your choice
Preheat the oven to 180°C and grease and line 4, 20cm cake tins.
Put the butter into a bowl and beat for a about minute until softened, then add the castor sugar and beat for a further 3 mins until light, pale and thick.
Add the eggs one at a time, beating between additions, until well combined.
Sift the SASKO SELF-RAISING WHEAT FLOUR and, using a spatula or a metal spoon; delicately fold the SASKO self-rising flour into the butter mixture until you have a smooth cake batter (being careful not to overmix).
Bake for 20 minutes or until a skewer inserted into the centres comes out clean, and allow to cool for 5 mins in the cake tins before removing and placing on a cooling rack.
Repeat this process to make the 2 other cakes. (The cakes must cool completely before icing.)
For the icing:
Beat the butter for about a minute until softened, then add the sugar and beat until pale and thick.
Mix the essence, cream and colouring together then add to the icing and beat for a further minute or so, scraping the sides occasionally, until you have a soft, silky icing. (If the icing is too stiff, add a little more cream.)
Remove the baking paper from the bottoms of the cakes and, using a bowl with a diameter of about 10-12cm, cut the centres out of 2 of the cakes creating 2 ‘ring’ cakes.
Place one of the full cakes onto a plate/cake stand, top with a little icing and place a cake ring on top.
Ice around the whole and top with the second cake ring.
Ice around the whole again and fill the whole with the sour sweets.