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1
Preheat the oven to 175C/160C fan assisted/gas mark 4.
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2
Grease two 8 inch/20cm round cake tins.
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3
Line the bottom of one with baking paper.
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4
Line the second tin with crumpled baking paper, to give an uneven bottom to the cake.
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5
Put the butter and superfine sugar into a mixing bowl and beat with an electric mixer for about 5 minutes until very light and fluffy and pale in colour.
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6
Break the eggs into a jug or small bowl and beat lightly with a fork.
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7
With the mixer running, add the egg little by little to the butter/sugar mix, beating well between each addition so that the mixture doesnt curdle.
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8
Gently fold the flour into the mix with a spatula.
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9
Once well blended, put about a quarter of the mix into a bowl and set aside.
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10
This will be the plain-coloured top section of the cake.
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11
Divide the remaining mix into two, and place in separate bowls.
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12
Colour and flavour one of these with red food colour and strawberry essence and the other with pink food colour and raspberry essence.
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13
Put just over half the pink mix into the bottom of one tin, keeping the surface very uneven.
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14
Smooth just over half of the red mix on top and allow to blend a little with the pink mix, to give a marbling, layered effect.
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15
Rough up the surface, making dips and peaks.
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16
Layer the remaining amounts of pink and red into the other tin, then spread the set aside plain mix over the top, this time finishing with a smooth, even surface.
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17
Bake for 30-40minutes, or until well risen and a knife inserted into the centre comes out clean.
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18
Allow to cool in the tins for a few minutes before turning out onto a wire rack to cool completely
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19
Sandwich the two cakes together with a layer of jelly, making sure that the two uneven surfaces are placed together.
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20
If the cakes have risen too evenly, cut some ups and downs with a sharp knife.
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21
The stage is now set for one of the great scenes in TV history.
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22
Paint the barrels with white food colour, to add the details, as shown in the picture above.
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23
With a 1 inch/2.5cm cutter, make neat holes in the top of the cake.
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24
Remove the plugs of cake and push chocolate liquor barrels into the holes.
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25
If youre having trouble moving them then try rolling them.... Theyre barrels, moron!
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26
Mould a green cactus and red rocks from the fondant icing and place onto the cake.
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27
Sprinkle the surface with the granulated sugar.
