Kelly Douglass’s Royal Wedding street party cake

Preheat the oven to 180/Gas mark 4 Cream butter and sugar together, in a large bowl, until pale and fluffy. Add eggs one at a time, mixing well. Then add the flour and vanilla essence and combine with a metal spoon. Pour mixture into 2 lined sandwich tins and bake for 15-20 mins until golden brown and springy to touch. Leave to cool in the tin for 5 mins before removing and cooling on a wire rack. To decorate: Start by icing a cake board with grey royal icing and imprinting it with a silicone cobble stamp. Cover the cake with a thick piece white Royal icing, smooth and place it in the middle of the board. Cover that layer with a thinner layer of Royal icing for the tablecloth, and create the tablecloth edges using a border stencil. The table is balanced on 6 cake columns. Run a length of red, white and blue ribbon around the edge of the ‘table’ and pin to the cake. Craft the food and drink items from Royal icing in different colours, keeping everything to the same scale. It is quite fiddly so allow plenty of time. Let your imagination run wild - remember when you played with Fimo and plasticine as a kid? Kelly made mini versions of her children's favorite tea party treats - including cupcakes, swiss rolls and a Victoria sponge. What are your family's favourites? To make the frame, place four wooden meat skewers at the edges of the grey icing. Tie minature lights, available from craft shops, between the poles to make minature ‘fairy lights.’