For the cake:

1. Preheat oven to 180°C.
2. Line three/ four mini round cake pans with wax paper. Grease the paper and the sides of the pan well.
3. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened – about one minute.
4. Add sifted flour, milk, oil, baking powder and vanilla essence, and beat for another minute – just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan(s).
5. Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick poked into the centre of the layer comes out clean. A single rectangular pan will take longer to bake than two round ones.
6. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

For the meringue frosting:

1. Place egg whites and castor sugar in a large heatproof bowl.
2. Whisk to combine.
3. Place bowl over a saucepan of simmering water.
4. Using an electric hand mixer, beat egg white mixture for 15 minutes or until stiff peaks form.
5. Use this to ice your Llama cake.
6. Place one of our printable cake toppers on the top of the cake and decorate!

For buttercream icing:

1. Place the butter in a mixing bowl and beat until soft.
2. Add the rest of the ingredients.
3. Beat until smooth and creamy.
4. Use immediately.