I've not been baking much recently so it's been good to get back in the kitchen over the last couple of weeks. There's nothing like a birthday or two to spur me on.
My dad's birthday is just under a week after my sons but I couldn't face making another maderia cake so I found a recipe for a chocolate sponge which I though would look nicer once the cake was cut into as I was planning on using brown for some of the decoration. The sponge turned out to be the perfect base for this cake too as it turned out of the tin well and gave the cake a nice smooth edge (which was really what was needed for the geometric nature of the pattern)
I bought two packs of blue sugarpaste thinking I might need a double layer of it but as the sponge held the shape so well I didn't need it all.
Once the cake was covered I used a variety of cutters to make the circles in white and brown to finish off the cake.