Sprinkle the Yogurt Flakes and Yogurt Raisins across the melted chocolate. Put in the fridge until set. Reality: 60% of this product is made up from yoghurt-flavoured coating, which contains sugar, palm fat, whey powder, rice flour and 3% yoghurt powder as well as emulsifiers and glazing agents. Divide the batter evenly between the lined cake tins and bake for 25-30 minutes until golden and springy to touch. In a stand mixer or large mixing bowl (using an electric hand whisk), cream together the butter and sugar until light and fluffy.

For the party hats, using a pastry brush, paint your ice-cream cones using the different coloured chocolates. Once set, cover the top and sides of the cake with more white chocolate icing, making it as smooth as possible. Dip your doughnuts in the various colours and sprinkle with Fruit Flakes, pop in the fridge to set. Once set, cover the top and sides of the cake with more white-chocolate icing, making it as smooth as possible.

different gel food colours (we used this – https://www.sainsburys.co.uk/gol-ui/Product/cake-decor-rainbow-cake-colour-gels-50g)

Reality: This product contains concentrated strawberry, and concentrated raspberry juice as well as dates, apple and natural flavourings. Similarly, because the fruit is processed and reconstituted it counts as free sugar. A 25g bar contains 16g of sugar, 84% of the free sugars that children aged four to six should have in a day.Even a cake needs to be properly dressed, so you’ll want to some accessories and a party hat (or five). The best thing about these? They’re made to be eaten – and are entirely scrumptious thanks to a generous coating of Peelers and Fruit Flakes. Add 1 tbsp of vegetable oil to each bowl and mix until combined. This will stop it from seizing when you add the colourings. Spoon about 6 tbsp of the white chocolate icing into a bowl and colour with a little of your fifth colour of food colouring. Set to one side as this will be used to decorate the cake. Colour each bowl of melted chocolate a different colour, using as much or as little colouring as you like. To give your creation some pro-level pizzazz, you’ll need to your bark to be as good as your bite. Follow the steps below to get a proper patisserie look – and no nibbling (yet)!