These cute building blocks are perfect for a baby shower or first birthday cake.


  • Melted butter, to grease
  • 75g (1/2 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 35g (1/4 cup) custard powder
  • 200g butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 2 teaspoons finely grated orange rind
  • 4 eggs
  • 235g (1 cup) sour cream
  • 1 x 453g ctn Betty Crocker Creamy Deluxe Vanilla Frosting
  • 2 x 500g pkts Orchard White Icing
  • Icing sugar, to dust
  • Food colouring (pink, blue & yellow), to decorate


  1. Preheat oven to 170°C. Brush 2 rectangular 20 x 30cm (base measurement) slice pans with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
  2. Sift the combined flour and custard powder into a bowl. Use an electric beater to beat the butter, sugar and orange rind in a small bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Transfer the butter mixture to a large bowl. Add the flour mixture and sour cream, alternately in batches, and fold with a large metal spoon until combined.
  3. Divide the mixture evenly among the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until light golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool slightly before turning onto wire racks to cool completely.
  4. Cut each cake into 6 even squares. Spread a little frosting over 1 cake square. Top with another cake square and spread with a little frosting. Repeat with 2 more cake squares and frosting to make a stack. Trim the sides to make an even cube. Repeat with frosting and remaining cake to make 3 cubes.
  5. Cut 3 squares of cardboard to fit the base of each cake. Place a little frosting in the centre of each cardboard square and top with a cake. Spread a thin layer of frosting over the sides and top of each cake. Cover with plastic wrap.
  6. Knead the icing on a work surface dusted with icing sugar. Divide the icing into 3 portions. Wrap 2 portions of icing in plastic wrap. Add 1-2 drops of pink food colouring to the remaining portion and knead until well combined. Dust a little more icing sugar onto the work surface and roll out the icing until 4mm thick. Cut the icing into 5 even pieces to fit the top and sides of 1 cake cube, rerolling the icing if necessary. Reserve the leftover icing. Cover the cake cube with icing, 1 piece at a time, brushing the edges with water to seal and smoothing the edges and surfaces with the palm of your hand. Set aside to dry. Repeat, in 2 more batches, with the remaining icing portions, food colouring and cakes.
  7. Roll out 1 portion of the reserved icing on a work surface dusted with icing sugar until 4mm thick. Use novelty-shaped pastry cutters (such as teddy bears, hearts and rabbits) to cut shapes from the icing. Use a small sharp knife to cut 5mm-thick strips from the leftover icing. Brush the edges of the cubes with water. Attach the icing strips to the sides and top of 1 cake to create a border. Brush the shapes with water and attach to the centres of the top and sides. Set aside to dry. Repeat with remaining icing and cakes, using contrasting colours.
  8. Arrange the cakes on a cake stand to serve.