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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange the cakes on a cake stand to serve.