In a bowl cream butter & sugar together till fluffy

In another bowl, break eggs, whisk properly till it forms, then add the flavours & whisk again

In another bowl, mix all the dry ingredients, flour, baking powder & mixed ingredients

Add the egg mixture into the bowl of creamed butter and sugar, mix together then add your flour mixture gradually till all ingredients are well incorporated.

Put on your oven to 180 degree Celsius, to heat for 5 mins

Prepare your pan, rub a little butter in your pan, sprinkle a little flour, shake round & pour out any flour residue.

Pour your cake batter into the pan / pans & transfer into the oven, allow to bake for 30-35 mins

Use a tookpick or skewer to poke the cake & once it comes out clean without cake moisture sticking on it, then your cake is done..

Remove from oven & allow to cool

Fondant preparation: in a bowl add your water, & sprinkle in Gelatin, allow to rest for 5mins then transfer bowl to a pot of boiling water, stir until all particles are dissolved, add glucose, glycerine, flavour & continue stirring till all the ingredients have dissolved together. Then put down & allow to cool for a minute or use immediately.

Then add in a little icing sugar mix together, add CMC and continue to add the icing sugar till the required dough is achieved. Transfer the dough to a smooth surface already smeared with crisco or corn flour (to avoid dough sticking to the surface) & keep kneading. You can divide the fondant into two, and add your desired colours to one as you keep kneading till your required smoothness is attained.

Then cover your cake with butter or cream icing sugar, butter, dry gin (Squad 5 preferably) together for frosting & apply on your cake, 1 to merged tiers together & secondly to cover the cakes in preparation to cover with the fondant.

Once the cake has been covered with your fondant, you can carry out your design & finish up by applying the luster dust already mixed with edible spirit.