Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg and add the Vanilla Extract.

Sift the flour, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.

Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Baking in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

For the topping, sift the icing sugar into a mixing bowl and add a few drops of Vanilla Extract. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with your favourite sprinkles and leave to set.

For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing and add a few drops of Pink Gel Food Colour until desired colour is achieved. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.

To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!