Cream margarine and caster sugar together

Mix flour and baking powder together and add to mixture gradually with eggs. Add each egg one at a time with a third of the flour to mix in evenly to the creamed mixture.

Add vanilla essence and milk to mixture until it is a consistency that it drops easily from a spoon.

Transfer mixture to the baking tray and cover the top with foil to get an even bake. Bake for 50 minutes.

Once cooked make a watery sugar syrup using a teaspoon or two of icing sugar and warm water. Drizzle over cake.

In a bowl sieve the 100g icing sugar and then add food colouring. I used food gel and a little water for mine as gel not liquid enough. Mix together gradually to get a consistency that runs of the spoon but not to wet that it slides of the cake. Be quick to spread the icing quickly on the cake before it sets.

Trim cakes edges for neatness, decorate if desired and slice into rectangular blocks. Approx 16 slices depending on what portion size you require. I tried to use icing sugar to lighten up my vivid pink, which did not work so I opted for white chocolate stars!