THE CAKE -
In a large bowl beat the sugar and stork together then add the eggs one at a time.
Fold in the self-raising flour and finally the milk.
Divide the mixture between the 2 tins.
Bake in the middle of the oven for around 40 minutes or until springy to the touch.
Allow to cool for a few minutes in the tins then turn out onto a wire rack and allow to cool completely.
BUTTERCREAM FILLING -
In a bowl whisk up 100g stork & add the 140g icing sugar beat until a fluffy consistency.
Sandwich the cakes together with jam and buttercream. Place on the wire rack on top of a tray and prepare the topping.
TOPPING / DECORATION -
Take 8 mallows and into chunks to make the clouds and set aside.
Place all the remaining white mallows from both packets into a pan, add 100ml of milk and melt on a very low heat, stirring continuously, until fully melted. Allow to cool a little but while still warm pour over the top and side of the cake.
Allow to set for 30mins then add skittles in a rainbow and cluster the cut mallow pieces at each side for clouds…..you’re done!