Building Blocks cake

Preheat oven to 180°C. Grease and line base of 2 deep 23x33cm cake pans.

To make cake, cream butter and sugar using electric beaters until light and fluffy. Add all remaining ingredients, and mix on low until well combined. Scrape down sides and base of bowl. Beat on high for 3 minutes. Divide mixture evenly between cake pans and smooth tops. Bake for 35-40 minutes. Cool cakes for 5 minutes in pan, then transfer to wire rack to cool completely.

For the icing, cream butter and vanilla until light and fluffy. Add icing sugar gradually, beating constantly. Add 3 tbs hot water, and continue beating until smooth.

Trim both cakes to level the tops (see tip 1). Cut 1 cake evenly in half to form 2 slabs. Spread one of the smaller cakes with icing and place second slab on top, keeping the cut edges aligned. Measure and cut into 6 cubes (see tip 2 for instructions). Trim off rounded edges and discard. Spread sides and tops of each cube with a thin layer of icing and chill for 20 minutes. Spread an even layer of icing over top and sides of large cake and transfer to a cake board. Chill to set for 20 minutes.

Divide remaining icing into 6 separate bowls, and using food colours, tint as desired. Spread icing onto cubes and sit onto the iced base cake.

Decorate the iced cubes using a different combination of white chocolate letters and numbers, and assorted icing kits to add your own special touch. Serve. Tip 1: Cutting base - To level cakes: measure from the flat base up and insert toothpicks around the cake. Place a hand on the top of cake and, with a large knife, slowly slice through the cake, using the toothpicks as a guide. Tip 2: Cutting blocks - Cut the second cake in the same way. Stick the two halves together with icing. Measure into 6 even pieces and mark the blocks with toothpicks. Cut into cubes, using the toothpicks as a guide.