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Using an offset palette knife, spread the chocolate buttercream onto the base sponge around its top edge, up to 4cm in from each side.

Use a serrated knife to slice any doming from the tops of the sponges. Invert one of the cakes and place it upside-down on top of the other. Cut the cake into the shape of Love Monster’s body (look at the recipe image for reference). Keep all the carved pieces of cake, as you will use them for the arms and ears. Soften the square edges with a serrated knife, trimming around the top of the cake. Take the next two sponges and cut holes in the middle of the cakes, 4cm from each edge. With my cakes, this was a rectangle of 18 x 13 cm and I used a ruler and a sharp knife to make sure the holes were precise. Put the cut-out sponges to one side. To assemble the cake, put a blob of buttercream on a 25cm cake board or serving plate. Place one of the sponges on the plate, and spread a layer of buttercream and half the jam on top. Repeat with the second sponge. Put the third sponge on top and cover the top and sides of the cake with the remaining buttercream, smoothing with a palette knife. Chill in the fridge for 30 minutes.

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Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water. Sift in the rest of the flour and baking powder and fold them in. Be gentle but make sure the mixture is fully combined, including any flour at the bottom of the bowl. Put this into the cake tin, smooth the batter out with an offset palette knife and bake for 45-50 minutes.

This cake is made from two large sponges cut into two layers each, so there are four layers inside the cake. Make each sponge cake one at a time with 4 large eggs, 225g unsalted butter, 225g caster sugar, 225g plain flour, 2½ tsp baking powder and the zest of 2 lemons (plus the juice of 1) in each cake. You might want to make the sponges in advance, in which case wrap them well in cling film to prevent them drying out. Fill the hollow with the coloured sweets. With my version, I separated out all of the yellow sweets to put these at the top to look more like treasure. Put gold coins on top of these. Put the butter, sugar and vanilla paste into a bowl and beat with an electric hand whisk until light and creamy. Thoroughly beat in the eggSift in the rest of the flour, cocoa powder and baking powder and fold them in. Be gentle but make sure the mixture is fully combined, including any flour at the bottom of the bowl. Put this into the baking tin, smooth the batter out with an offset palette knife and bake for 40-45 minutes. If you decorate the card with TV characters, please make sure that you only use CBeebies characters! Cream together the butter and sugar in a large bowl using a wooden spoon until light, fluffy and pale in colour. In a separate bowl, whisk together the eggs and vanilla extract with a fork until smooth. Try to take the photo as good quality, in focus and well-lit as you can. Daylight is often the best. Sift in the flour and baking powder and fold them in. Divide the mixture into 12 mini cupcake cases and bake in the oven for around 10 minutes. I have a mini cupcake tin, but if you don’t you can place the mini cupcake cases in a normal cupcake tin

Using curved strips of yellow and green fondant, wrap the base of the cake to give the effect of ocean contours and the sea bed. Attach these to the sides of the cake with a little buttercream. This is a really good template for any sort of character cake. Once you have an iced base, you can decorate with any kind of design you like – just do a Google image search for your favourite characters.Repeat until it is a four layer sponge cake (sponge, buttercream, jam, buttercream, sponge, etc.). Coat the entire cake in a thin layer of buttercream and smooth with an offset palette knife. Using a small amount of green gel food colouring, colour 1kg of fondant to cover the cake. Roll this out to a circle of about 40cm diameter and use your rolling pin to carefully lift this onto the cake. Use a cake smoother (or your hands) to smooth the fondant onto and all around the cake. Cut the excess fondant from the base of the cake with a sharp knife. With the base cake and the submarine covered in fondant now is your time to get creative with fondant decorations!