Instructions

1. In a small bowl, add the milk and the Fruit Loops, give it a stir and set aside. Grease and line an 8 inch round baking tin. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder.
3. Gently strain the milk from the Fruit Loops, discard the soggy Fruit Loops. Then add milk to the cake batter and gently stir to combine. The batter will be thick – this is ok.
4. Pour cake batter into prepared pan and bake in the oven for approximately 45-50 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cake from the pan and set on a wire rack to cool completely.
5. To make the icing, place the milk and 1/2 cup of Fruit Loops in a small bowl and set aside for around 10-15 minutes. In the meantime, beat the butter with an electric mixer until creamy. Add the vanilla and beat again.
6. Gently strain the milk from the Fruit Loops, discard the soggy Fruit Loops. Add one cup of icing sugar, along with one tablespoon of cereal milk, then beat with the electric mixer. Add remaining icing sugar and another tablespoon of milk. You can add more or less milk depending on how thick you would like your icing.
7.  If you like, you can add a few drops of food gel and mix well. Spread frosting over the top and sides of the cake and then decorate the top of the cake with remaining Fruit Loops.