Step 1

Preheat oven to 190C/170C fan forced. Grease a 5cm deep, 26 x 20cm rectangle cake pan and line with baking paper.

Step 2

Use a stand mixer with the balloon whisk attachment to beat the butter and caster sugar until pale and creamy.

Step 3

Add the eggs and vanilla and whisk until combined. Add the flour, buttermilk and oil. Whisk at a low speed until combined. Increase speed to high and beat for 60 seconds.

Step 4

Pour into prepared pan. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 5

For the buttercream, use a stand mixer with the balloon whisk attachment to beat until pale and creamy. Add the vanilla and icing sugar and beat at a low speed until combined. Increase speed to high and beat until pale and creamy. Add milk, one tablespoon at a time, and beat until well combined.

Step 6

Remove 6-8 Fruit Tingles of each colour and set aside. Place fruit tingles, in colour batches, in a mortar and pound with a pestle until finely crushed.

Step 7

Take one-third of each crushed colour and mix into butter cream.

Step 8

Spread the buttercream over the top and sides of the cake. Smooth with a palette knife.

Step 9

Place reserved Fruit Tingles around the top edge of the cake. Press crushed fruit tingles onto side of cake and into spaces between whole Fruit Tingles on top.