Mix together all of the cake ingredients until smooth.

Divide separately into two cake tins and cook at 180c for 20-30 mins or until golden brown and springy.

Remove cakes from tin and leave to cool completely on a wire rack.

Mix together the Icing Sugar & Butter filling ingredients. You can add more or less of the Cocoa Powder to your personal taste.

Sprinkle in your desired amount of chocolate chips and fold in to the mix.

When the cake is cool, spread the filling on to one half of the cake and even out. Place other half on top and press down lightly.

Roll out the white icing. I did mine pretty thin but it's up to you how you want it.

Lightly brush the top of the cake with jam and cover with the icing being careful to make it smooth. Trim off the extra.

With the leftover icing, mix in a little of the food colouring until you reach your desired shade of pink. (Or any colour you would like)

Roll out the pink icing and cut out your flower shapes. I used a Sugarcraft Plunger Cutter. You can use a cookie cutter or cut by hand

Brush the back of each sparingly with jam and place where you like on the cake.

With the Green writing icing, decorate with vines and leaves etc connecting the flowers. How you choose to design the tip is really up to you. Mine is just an example.