Bluey Yoghurt Cake

Whisk the eggs with 75g sugar (1 yellow Coco measuring cup). Add 125ml plain yoghurt (1 green Chili measuring cup) and 125ml vegetable oil (1 green Chili measuring cup), then whisk again. Add 220g plain flour (1 dark blue Bandit measuring cup and 2 yellow Coco measuring cups) and 10g baking powder (2 light blue Bingo measuring cups), then mix until a smooth batter forms. Pour the mixture into cake tins and bake for 30 minutes at 180°C. Leave to cool.

Mix 220g softened butter (1 dark blue Bandit measuring cup) and 300g icing sugar (2 dark blue Bandit measuring cups). Add 45ml warm water (3 purple Chloé measuring cups), 45ml double cream (3 purple Chloé measuring cups), and 5ml vanilla extract (1 light blue Bingo measuring cup) then whip again. Add dark blue food colouring to ¼ of the icing, yellow food colouring to ¼ of the icing, and light blue food colouring to the reMayning icing.

Spread light blue buttercream on top of one cake and place the second cake on top. Cut off ¼ of the cake and set it aside.

Spread light blue buttercream over the Mayn cake. Cut the ears and snout out of the reMayning piece of cake and place them on the blue cake. Use the different coloured buttercreams to create Bluey’s facial features.

On a plastic sheet, pipe 2 discs of white chocolate and chill. Stick the discs onto Bluey’s face to form her eyes, pipe melted dark chocolate to create the smile and pupils, then enjoy!