- STEP 1
Preheat the oven to 180 degrees.
Line a round cake tin with grease proof paper.
- STEP 2
Cream the butter and sugar together in a large bowl ( it is easier to use a fork than a spoon to do this).
- STEP 3
Whisk the eggs in a small jug or cup and then pour into the bowl and mix it in. Then add the vanilla and mix in as well.
- STEP 4
Sift the flour into the bowl and mix well.
Pour or spoon the mixture into the tin, using a spatula to level it out.
- STEP 5
Put the tin into the oven and set a timer for 30 minutes. When the timer is done, poke a knife into the top. If it comes out with a little bit of mix on it, you need to cook it for another 5 minuets. If it comes out clean, leave the cake to cool for about an hour.
- STEP 6
When the cake is cool, spread jam around the outside of the cake and roll out the fondant icing. Carefully put the icing over the jam and cut off any excess icing.
- STEP 7
Break the chocolate into chunks and melt it in the microwave at 800 wats for 30 seconds (repeat this until the chocolate is silky smooth)
- STEP 8
Drizzle the chocolate over the cake with a spoon then finish by spraying on the gold powder and shaking the sprinkles over the cake.
Put the cake in the fridge and leave for 30-60 minutes or enjoy straight away!