CAKE:

Pre heat oven to 180°C.

Place butter into mixing bowl and melt 2 min / 60°C / speed 4.  If needed, scrape down sides and repeat for another minute.

Add remaining ingredients and mix 20 sec / speed 5, scrape down sides and mix a further 10 sec / speed 5.

Grease a square cake tin with butter and then sprinkle lightly with either flour or cocoa.  Pour in batter and bake 25-35 minutes, until an inserted skewer comes out clean.

Allow to cool in tin for 5 minutes then on a wire rack.

Once cooled cut into thirds to assemble treasure chest cake.

ICING:

Place sugar into mixing bowl and blitz 30 sec / speed 10, scrape down sides and repeat until fine. 

Add cornflour, cocoa, butter and milk and mix 30 sec / speed 4.

Ice cake once cake has cooled and then place cake in the fridge to set firm.  Use this icing between the layers of cake ‘bricks’ also.

DETAILS:

Dust your bench with a little icing sugar then roll out the fondant, add food colouring and knead to combine and turn fondant yellow.  Apologies, this is very messy.  I try to add the colouring a little at a time in the centre of the fondant, then fold around and knead gently to combine.

Roll out thinly and cut out straps and key hole.  Apply to cake while icing is still wet.