Sour Power Cake Towers
Preheat the oven to 180°C (160°C fan oven, 350°F, gas 4). Lightly grease an 18cm (7 inch) square cake tin. Put the margarine, sugar, eggs and Lemon Extract in a bowl.
Sieve the flour and Baking Powder on top. Using an electric whisk, beat the ingredients together for a few seconds until creamy and well blended.
Spoon into the prepared tin, smooth the top and bake in the oven for 25-30 minutes until lightly golden and just firm to the touch. Cool for 5 minutes then turn on to a wire rack to cool completely.
To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter until smooth and creamy. Mix in sufficient milk to make a soft, spreading icing.
Dust the work surface lightly with icing sugar and knead the Regal-Ice gently to soften it.
To assemble the cakes, cut out 9 rounds from the centre of the baked sponge using a 5cm (2 inch) plain round pastry cutter – keep the edges and trimmings for cake pops or truffles.
Roll out the Regal-Ice to a thickness of about 0.5cm (1/4inch). Cut out 9 rounds using the same cutter, re-rolling as necessary. Spread the top of each cake with a little butter icing and stick a Regal Ice circle on top to completely cover the cake top. Empty the Bright and Bold 4-cell mix on to a small plate.
Working on one cake at a time, carefully spread the sides from top to bottom with a thin layer of the soft butter icing. Press the sides of the cake into the Bright and Bold 4-cell mix and place on a serving plate. Repeat to cover all the cakes. Smooth the Regal Ice tops using your fingers, lightly dusted in icing sugar, and gently rubbing until smooth.
To serve, sprinkle the tops with a few more Sour Strands, and enjoy!