For the sponge cake:

1. Preheat the oven to 180°C and line a square 35x35cm baking tray with baking paper.

2. Add the Stork Baking Margarine Yellow Margarine into a large microwave-safe bowl. Microwave for 1 minute until the margarine is completely melted.

3. Add the cake mix, eggs and 1 cup of hot

water to the bowl. Use a hand whisk to whisk the mixture until smooth. *Chef’s Tip: Any flavour of cake mix can be used!

4. Pour the cake batter into the prepared tray. Bake for 20 minutes or until a skewer inserted in the center of the cake comes out clean. When baked, remove the cake from the oven and allow to cool for 30 minutes.

For the icing:

5. Add the Stork White Margarine For Baking and Icing, store-bought icing kit and 2 tablespoons of water to a medium-sized mixing bowl. Beat, using an electric beater, for 5 minutes until smooth. Divide the icing into 4 bowls. Keep 1 portion of the icing white, then colour the other 3 bowls of icing with your food colouring of choice.

To assemble:

6. Use an 8cm cookie cutter or glass to cut 10 round disks from the cooled sheet cake. Arrange the disks onto a clean cutting board.

7. Spread a layer of icing onto 5 of the disks before topping with the second layer of sponge. Spread a thin layer of icing over the cakes and refrigerate for 10 minutes. *Chef’s Tip: The cake offcuts can be frozen or made into cake pops. 7. Spread a layer of icing onto 5 of the disks before topping with the second layer of sponge. Spread a thin layer of icing over the cakes and refrigerate for 10 minutes. *Chef’s Tip: The cake offcuts can be frozen or made into cake pops.

8. After 10 minutes, organically smear the final layer of icing over the mini cakes using the back of a spoon or spatula. Decorate with fresh edible flowers and refrigerate for 1 hour or until ready to serve. *Chef’s Tip: The cakes can be decorated in any way you prefer.

9. Remove the cakes from the fridge, serve the cakes with a cup of tea and ENJOY!