|Caster sugar||300 Gram|
|Self-raising flour||10 Ounce (300 Gram)|
|Icing sugar||1 Pound (500 Gram)|
|Warm water||6 Tablespoon|
|Colored jelly sweets||2 Tablespoon|
|Silver balls||1 Tablespoon|
|Chocolate stick||1 Ounce|
Cream together the butter and caster sugar until soft and fluffy.
Beat in the eggs gradually.
Sift in the flour and salt and fold in.
Add just enough milk to give the batter a dropping consistency.
Divide the batter between two greased and lined round sandwich tins, one 20 cm (8 inches) in diameter, the other 15 cm (6 inches).
Bake the two cakes in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for about 40 to 45 minutes or until the cakes spring back when lightly pressed in the centres.
Turn out and cool on a wire rack.
Cut each cake in half through the centre to make two semi-circles.
Sandwich together the halves of each cake with jam.
Spread jam on the cut edges of the smaller cake and press against the cut edges of the larger cake.
Place on a board or tray lined with foil.
Sift the icing sugar into a bowl and mix in enough warm water to make a thick icing.
Use this to cover the assembled cake completely.
Place the coloured sweets on the top of the smaller cake to resemble lights, and spell out your child's name in silver balls on the larger cake.
Make the legs and antenna with chocolate sticks.