Similarly, make the black container at the back of the lorry into a rectangle shape. Set is to dry and harden as well.

Once done, glue both the cutouts with the shaped wire in between them. And in shaping the floral wire, make sure the wire ends at the base on the number 2 so that I could use it to poke the topper into the cake.

Preheat oven to 170°Celsius. Grease and flour two 6-inch round cake tins. Set aside.

Cream butter and sugar until light and fluffy for approximately 2 minutes. Scrape the sides and bottom of the bowl half way through.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, sift the flour, baking powder and salt. Fold this flour mixture into the creamed wet ingredients alternately with milk. Start and end with the dry ingredients. You can do it in 3 batches for the dry ingredients and 2 batches for the milk.

Finally, fold in the vanilla extract.

Divide batter into the prepared cake tins and bake for 45 to 50 minutes, until a skewer or cake tester inserted in the center of the cakes come out without any wet batter.

Remove cakes from oven and let them rest in the cake tins for a few minutes before loosening the sides with a jam knife and turning them over onto to wire racks. Turn the cakes over to face upwards and let them cool completely to room temperature before decorating.

Preheat oven to 170°Celsius. Grease and flour two 9-inch round cake tins. Set aside.

Cream butter and sugar until light and fluffy for approximately 2 minutes. Scrape the sides and bottom of the bowl half way through.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Fold this flour mixture into the creamed wet ingredients alternately with milk. Start and end with the dry ingredients. You can do it in 3 batches for the dry ingredients and 2 batches for the milk.

Finally, fold in the vanilla extract.

Divide batter into the prepared cake tins and bake for 45 to 50 minutes, until a skewer or cake tester inserted in the center of the cakes come out without any wet batter.

Remove cakes from oven and let them rest in the cake tins for a few minutes before loosening the sides with a jam knife and turning them over onto to wire racks. Turn the cakes over to face upwards and let them cool completely to room temperature before decorating.

Once the cakes have completely cooled down, level the tops. Sandwich the cake layers with buttercream and cover each tier with a thin crumb coat.

Cover the top tier with white fondant and the bottom tier with blue fondant.

For the side cake decoration, use the sugar craft knife to cut out the parts of the vehicles separately from thinly rolled fondant and attach them to the cake with shortening. For the white polka dots, use the fine-tipped brush to dip into white food coloring (I used Americolor White) and mark the tiny white dots on the vehicles.

Cut the wordings on the cake with FMM alphabet cutters. Attach to the cake with shortening.

Cover the cake board with black fondant. Cut long white strips of fondant in equal lengths and attach on the cake board to resemble the road. To make the cake border, hand roll strips of black and blue fondant for the bottom tier and attach with fondant glue. For the top tier, use green and blue.

The final step is to attach the truck (I used glue to hold it in place), the red cone, the traffic light, and the ‘2’. Before inserting the number topper into the cake, insert the wire into a lollipop stick first to avoid direct contact of the wire to cake.