Grease and line a 6inch round cake tin and a 24x17cm rectangle tin

In a mixing bowl combine the, yoghurt, olive oil, mango syrup, milk, orange zest, and orange essence. Lightly whisk together until combined. 

In a separate bowl combine the semolina, flour, cardamon, baking powder, bicarbonate of soda, salt, and mixed spice. 

Whisk the wet ingredients and the dry ingredients together until combined. Evenly pour into the  prepared cake tins. Leave this to rest at room temperature for 30 minuets 

Preheat the oven to 180°C/160°C/Gas Mark 4. Bake the cakes for 30-40 minutes, until golden in colour and a skewer comes out clean.

In a small pan add together the sugar, mango syrup and orange juice, and heat until the sugar has dissolved. 

While the cakes is still hot, prick the cakes all over with a skewer. Spoon the syrup over both of the cakes, and allow to cool completely in the tin.

In a bowl pop in the mangos the icing sugar and orange juice. Using a hand blender, blend the ingredients together. (If you do not have a blender, you can always just mush it all together with a whisk or fork)

Pop the butter into a bowl and beat until soft. 

Add the icing sugar in two stages, beating until combined between each one. Then add in the orange essence and the orange zest, beat until combined. Put it in a piping bag fitted with a star nozzle 

With the square cake: Grab a 6.3cm round cutter and cut out 10 circles out of the cake. 
With the circle cake: Cut it in half horizontally. 

Pipe the buttercream around the edge of the circle cake, and repeat so you have a 2cm boarder on the cake. Put mango puree into the middle of the cake, and place the other half of the cake on top, to sandwich together. 

Spread a thin layer of buttercream over the top of the cake, and smooth out. Then pipe a 1-2cm border of buttercream around the outside of the cake. Using the gold writing icing write your message in the middle of the cake! Then decorate with the sprinkles 

For the smaller cakes: Pipe a boarder around the edge of the cake, then add in the mango puree. With another circle of sponge sandwich them together. Pipe a  border around the top of the cake, and pop in some mango puree into the circle. Use the left over mangos to decorate the top, and then finish with the sprinkles.