Pow Cake

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  Step 1

  Preheat the oven to 350°F (180°C). Grease and line the tins. Cream the butter with the sugar until it is smooth and pale, then beat in the eggs, one at a time. Mix in the milk, then fold in the flour. Divide the mixture between the two tins and bake for 40–50 minutes, or until a skewer inserted into the center comes out clean.

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  Step 2

  Remove from the tins and leave to cool completely on a wire cooling rack. If you’re making in advance, cover in plastic wrap and freeze. Place the cakes next to each other and use buttercream frosting to stick together. Use the template below and a sharp knife to cut the cake into a jagged shape. Spread a layer of buttercream frosting over the cake.

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  Step 3

  Roll the red fondant out between two layers of plastic wrap until it is about 1⁄4in (5mm) thick and 3in (8cm) bigger than the actual cake. Remove the top layer of plastic wrap and use the bottom layer to pick the fondant up and carefully flip it over on top of the cake.

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  Step 4

  Smooth down the fondant on top of the cake, keeping the plastic wrap in place as you do so in order not to mark it. Use your fingers to gently press the fondant between the edges of the cake. Use a sharp knife to trim off any excess fondant.

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  Step 5

  Roll the yellow fondant out between two sheets of plastic wrap until it is about 1⁄8in (3mm) thick. Place the inner template on top and cut another jagged shape from the yellow fondant. Use the plastic wrap as before (see step 3) to place it on top of the cake. Smooth down, then remove the plastic wrap.

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  Step 6

  Roll the blue fondant out between two sheets of plastic wrap until it is about 1⁄8in (3mm) thick and use the template to cut out the POW letters. Add a little water to the bottom of each letter and place onto the cake, starting with the ‘O’ in the middle to ensure the letters are central.

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