Preheat your oven to 180°C [325°F ] or 160°C fan and generously grease a 9 inch donut shaped cake tin with butter. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating in well in between until fully incorporated.

Spoon in the vanilla and beat in.

Sieve in the flour and beat in just until you can no longer see flour in the batter. Be mindful not to overmix here.

Spoon the batter into the greased donut shaped tin and gently spread the batter evenly in the tin.

Place the tin on a baking tray and bake on the middle shelf of your oven for 25 - 30 minutes or until baked.

Your cake will be ready when it is risen and golden. A skewer/cocktail stick should come out clean when tested, the surface should spring back when gently pressed on and you should hear little to no bubbling/crackling when you listen to the cake.

Once baked, leave your cake in the tin for around 10 minutes, then place upside down on a wire rack to cool. Once it is completely cool, carefully loosen the sponge from the tin whilst still upside down and leave on the rack.

Whilst your cake is cooling, make your chocolate glaze.

Sieve the icing sugar and cocoa powder into a bowl and mix together. Add the milk and whisk by hand really well until smooth. The glaze should be thick and fall from the whisk in ribbons. Do not be tempted to add more milk as you could risk more glaze falling off the cake than desired!

Once your cake is completely cool, it’s time to decorate.

Keep the cake upside down on the wire rack (rounded side up). Place a large plate or dish under the rack: this will catch the glaze that drips off.

Pour the glaze over the cake, covering as much as possible. It doesn’t need to be perfect: you want it to look like a donut that has just been dipped!

Leave to drip for a minute or two, then sprinkle over a few multi-coloured sprinkles.

On a surface lightly dusted with icing sugar, roll out your fondant/sugar paste. Using letter stamps or a sharp knife, cut out the letters needed to spell “The Big Donut”.

If using white fondant, paint the letters with the liquid pink food colouring now, covering every side of each letter.

Gently press the letters into the glaze on your donut cake.

Leave to set for at least 30 minutes, then dig in!