Cake

1. Preheat your oven to 180°C and line your baking dish.
2. In a bowl, cream together 125g softened butter and ½–1 cup sugar until it looks light and fluffy.
3. Beat in the 2 eggs, one at a time, mixing well after each one so the batter stays smooth and not chunky.
4. Add 1 tsp vanilla essence and 2 tsp almond essence and mix again.
5. Add 2 cups self-raising flour and 1 cup milk.
6. Mix gently until smooth. Don’t over-mix; just get everything combined.
7. Spoon the batter into your lined pan, level it a bit, and bake for 25–30 minutes, or until a knife or cake tester poked into the center comes out clean.
8. Let the cake cool completely before glazing. If you rush this, your glaze will melt off, and you’ll regret it.

Royal Cream Glaze

1. In a bowl, beat together 2 cups icing sugar, 1 tsp almond essence, and start adding milk, 1 tablespoon at a time. Aim for a thick but pourable consistency, like slow-moving lava.
2. Pour the glaze over the cooled cake and decorate however you like.