SERVES 16 PREP 1 hr plus cooling and chilling COOK 30 mins EASY un-iced only 225g unsalted butter, softened, plus extra for the tin
225g golden caster sugar 4 large eggs
½ lemon, zested
1 tsp vanilla extract 225g self-raising flour splash of milk
For the buttercream 125g unsalted butter, softened
300g icing sugar, sieved 1/2 tsp vanilla extract 1 tbsp milk
To decorate icing sugar, for dusting 500g pack white fondant icing green, blue, orange and black ready-to-roll icing, (or use white fondant icing mixed with food colouring)
1 Heat oven to 180C/160C fan/gas 4. Butter and line the bases of two 18-19cm cake tins with baking parchment. 2 Beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, and beat well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt and blend until just combined, then evenly divide the mixture between the tins.
3 Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. Cool the cakes in their tins for 10 mins, then turn out onto a wire rack and leave to cool completely.
4 To make the buttercream, put the butter in a large bowl and beat with an electric whisk until fluffy. Add the icing sugar 2-3 tbsp at a time until it is all incorporated, adding the vanilla and milk halfway through. Sandwich the cakes together with a little of the buttercream and put on a board. Use the remaining buttercream to cover the sides and top of the cake. Chill for 30 mins.