Beat 125g of butter (at room temperature) with 1/2 teaspoon of vanilla until light and creamy, then add 1/2 cup caster sugar, beating until light and fluffy. Add 2 eggs (one at a time) beating well after each addition. Stir in 1/3 milk and 1.5 cups of self raising flour (do this half at a time) and beat until the mixture is smooth. Spread into a lined/greased pan (you're supposed to use 2 bar tins but i just used a square pan) and bake for 30 minutes. Cool on a wire rack. To make the vienna cream icing, beat 125g butter (at room temperature) until it is as white as possible. Then gradually add 1.5 cups of sifted icing sugar and 2 tablespoons of milk until the icing is smooth and easy to spread. Add about 6 drops of yellow food colouring.
When the cake has cooled, cut it into a 1 shape. Just keep trimming it until it's level and it looks in proportion. Decorate the cake with the icing, then half a pack of smarties.
The kid loved it! Husband rated it $1.80. The kid's uncle said the cake would have have been better as a lamington - you can't win them all...
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