Stack and sundae cake

Pulse the pecans in a food processor until they are a large crumb.

Tip the flour into a bowl, add the blitzed pecans, rolled oats, wheat germ, salt, Demerara sugar and light mascavado sugar.

Add the diced chilled butter and squeeze it in with your fingertips until you have large chunks of crumble.

Grease three six inch cake pans and line the bases with parchment circles and the sides as well.

Put the buttermilk, vanilla extract and the overripe banana in the food processor and pulse until smooth.

Sift the self-rising flour into a bowl and add cinnamon, nutmeg, salt and baking soda.

In a stand mixer with the paddle, beat the softened butter, granulated sugar and light brown sugar on medium high four to five minutes until pale and creamy.

Add the eggs little by little, beating well after each addition.

Stream in the buttermilk and banana mixture on low speed. If the mix splits, add a tablespoon of the flour mixture and keep beating.

Add the flour mixture on low speed. The recipe alternates the banana mixture and the flour; he added each all at once.

Divide the batter equally between the three pans and smooth the surface with an offset spatula.

Pour the crumble out onto a lined baking pan.

The recipe bakes the sponges and the crumble together for 25 to 30 minutes; he baked the three cakes first and the crumble after.

Bake at 350 degrees Fahrenheit. After 30 minutes a toothpick poked into the centre should come out clean.

Let the cakes sit 15 minutes, then put the crumble in the oven, moving it around so it does not burn in one spot; his was done at about 12 minutes, deep dark golden brown.

Cool the cakes on a cooling rack completely.

For the Swiss meringue buttercream, combine the egg whites and light brown sugar in a bowl over a pot of gently simmering water until the sugar has dissolved and the whites feel smooth, not gritty.

Transfer the hot egg white mixture to the stand mixer with the whisk attachment and whisk on medium high to a stiff meringue, continuing until the bowl is completely cool to the touch.

Add the room temperature diced butter a little at a time, beating continuously until light and fluffy.

Beat in the vanilla and the forest honey until smooth and fluffy, then set aside.

In a saucepan bring the frozen blueberries, forest honey and water to a boil over medium heat.

Whisk the cornstarch into the water and add it to the blueberries.

Stir gently three to four minutes without breaking up the berries; once smooth and glossy take it off the heat.

Weigh out the mini marshmallows and add the water and a small amount of cream food coloring.

Set the bowl over a large pot of simmering water and stir continuously until all the marshmallows have melted, adding more coloured marshmallows for a colour boost if needed.

Add the powdered sugar a quarter at a time, mixing well after each addition, until stiff.

Knead the fondant like pizza dough on a work surface greased with shortening and form it into a ball; wrap and set aside.

Pulse the cooled crumble back in the food processor to a large crumb, then stir in the raisins and another half cup of pulverized pecans.

Level the sponges so they are all the same height.

Put a small amount of buttercream on the plate and set the first sponge on it.

Spread a third of the buttercream over the sponge, sprinkle with crumble, and spread over a third of the blueberry compote.

Top with the next sponge and repeat with another third of the buttercream, more crumble and more compote.

Top with the last sponge and use the remaining buttercream as a crumb coat all over the cake.

Chill the cake in the freezer to firm up before finishing the crumb coat; chill after every layer if you can.

On a surface lightly dusted with cornstarch, divide the fondant into 12 pieces and roll 10 of them into thin sausages long enough to wrap around the cake, measured with a piece of twine.

Wrap each sausage around the cake, gluing the two tips together with edible glue at the same spot each time, stacking them up the sides.

Stretch the final piece out into a circular shape resembling a flapjack and lay it on top.

Freeze to lock it in, then refrigerate to firm up completely.

Mix equal amounts of the yellow and the cream food coloring and dilute with vodka a tablespoon at a time until it is a light cooked pancake colour.

Paint the edges of the fondant pancakes, diluting further with vodka if the colour is too strong.

Mix a couple of drops of brown with an equal quantity of yellow and two tablespoons of vodka and paint the edges again for darker detail; repeat with a third, darker shade.

Whip the heavy cream with a couple of tablespoons of sifted icing sugar.

Spoon the whipped cream over the top of the cake to represent the pancake topping.

Top with a good helping of the crumble and a blueberry.