1. Preheat the oven to 180°C
2. Grease 2 x 22cm cake tins and line the bottoms with baking paper.
3. Put the butter into a bowl and beat for a minute until softened, add castor sugar and beat for a further 3 minutes until light and fluffy.
4. Add the vanilla essence then add the eggs, one at a time, beating until well combined.
5. Sift the SASKO SELF–RAISING WHEAT FLOUR and, using a spatula or a metal spoon, delicately fold the SASKO SELF–RAISING WHEAT FLOUR into the egg/butter mixture until you have a smooth cake batter.
6. Pour equal amounts of batter into each cake tin and bake for 20 mins.
7. Allow to cool for 5 mins in the cake tins before removing and placing on a cooling wrack.
8. They must cool completely before icing.

For the icing:

1. Beat the butter in bowl for a minute until softened, then add the icing sugar and beat until well combined.
2. Add essence and 2 tbsp cream/milk and beat for a further minute or two until you have a smooth, soft, silky icing.
3. If the icing is too thick, add the other 2 tbsp milk/cream.

To assemble:

1. Remove the baking paper from the bottoms of the cakes and place the first cake onto a plate/cake stand.
2. Top with a little icing and place the second cake on top.
3. Use the remaining icing to cover the cake.
4. Whilst the icing is still soft: Starting on the bottom edge, place the marshmallows one at a time around the cake in rows.
5. Repeat until you have covered the cake completely.