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Using a small amount of green gel food colouring, colour 1kg of fondant to cover the cake. Roll this out to a circle of about 40cm diameter and use your rolling pin to carefully lift this onto the cake. Use a cake smoother (or your hands) to smooth the fondant onto and all around the cake. Cut the excess fondant from the base of the cake with a sharp knife. Using a small amount of blue gel food colouring, colour 1kg of fondant to cover the cake. Roll this out to a circle of about 40cm diameter and use your rolling pin to carefully lift this onto the cake. Use a cake smoother (or your hands) to smooth the fondant onto and all around the cake. Cut the excess fondant from the base of the cake with a sharp knife. When the cakes have cooled, use your cake cutting wire (or a sharp bread knife if you don’t have a cutting wire) to level the tops of the sponges and to cut them through the middle to turn your two large sponges into four thinner layers.

Sandwich the two layers together with buttercream and add a light crumb coat of buttercream around both cakes.

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Sift in the rest of the flour, cocoa powder and baking powder and fold them in. Be gentle but make sure the mixture is fully combined, including any flour at the bottom of the bowl. Put this into the baking tin, smooth the batter out with an offset palette knife and bake for 40-45 minutes. Please make sure that there are no brands, logos or anything identifiable on the child's clothes, such as a school jumper. Take the first layer of cake and put onto your cake board. Spread a thin layer of buttercream onto the bottom cake and smooth with an offset spatula. Add a thin layer of jam (around 2tsps smoothed out) on top of the buttercream. Spread a thin layer of buttercream onto the bottom of the next cake layer and lay the next sponge on top of the cake. Try to take the photo as good quality, in focus and well-lit as you can. Daylight is often the best.

Add the lemon zest and juice, sift in the rest of the flour and baking powder and fold them in. Be gentle but make sure the mixture is fully combined, including any flour at the bottom of the bowl. Put this into the cake tin, smooth the batter out with an offset palette knife and bake for 45-50 minutes. With the base cake and the submarine covered in fondant now is your time to get creative with fondant decorations! Repeat until it is a four layer sponge cake (sponge, buttercream, jam, buttercream, sponge, etc.). Coat the entire cake in a thin layer of buttercream and smooth with an offset palette knife.To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately. Preheat the oven to 180oC / 160oC fan / gas mark 4. Take your springform cake tin, line with baking parchment and grease well. Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water. I wrapped coat hanger wire in fondant for the antenna – if you do this keep an eye on your kids (or grown-ups) to make sure they don’t try and bite into this! I usually avoid using any non edible materials in cakes but here it was unavoidable.

If you decorate the card with TV characters, please make sure that you only use CBeebies characters! Preheat the oven to 180 degreesC / 160degreesC fan / gas mark 4. Take your springform cake tin, line with baking parchment and grease well. Preheat the oven to 180degrees C / 160degrees Cfan / gas mark 4. Take your rectangular baking tin, line with baking parchment and grease well. Colour small amounts of fondant icing with all the colours you will need and wrap each ball in cling film to prevent it from hardening or drying out.Put the butter, sugar and vanilla paste into a bowl and beat with an electric hand whisk until light and creamy. Thoroughly beat in the egg

To make the chocolate buttercream, beat the butter in a large bowl with an electric hand whisk or in a stand mixer. Pour in the icing sugar and cocoa powder and mix slowly on the lowest setting on your mixer until completely incorporated. Add a tablespoon of milk at a time to the mixture if you need to soften the buttercream. Using an offset palette knife, spread the chocolate buttercream onto the base sponge around its top edge, up to 4cm in from each side. This is a really good template for any sort of character cake. Once you have an iced base, you can decorate with any kind of design you like – just do a Google image search for your favourite characters. Take the next two sponges and cut holes in the middle of the cakes, 4cm from each edge. With my cakes, this was a rectangle of 18 x 13 cm and I used a ruler and a sharp knife to make sure the holes were precise. Put the cut-out sponges to one side.

Fill the hollow with the coloured sweets. With my version, I separated out all of the yellow sweets to put these at the top to look more like treasure. Put gold coins on top of these. Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position. Cut two arms and two ears from the reserved pieces of carved cake, then push these into place against the cake. Apply a little buttercream to these pieces to seal in any crumbs. Chill in the fridge for around 20 minutes to allow the buttercream to form a crust. Make two cakes in the loaf tin as per the instructions above but bake for 35 minutes at 180oC / 160oC fan / gas mark 4. Warning: this is a big cake! It’s made of four separate chocolate sponge cakes. Make each sponge cake one at a time with 4 large eggs, 225g unsalted butter, 225g caster sugar, 175g plain flour, 50g cocoa powder and 2½ tsp baking powder. You might want to make the sponges over a few days, in which case wrap them well in cling film to prevent them from drying out.