1. Cut the chocolate sponge horizontally into two.
2. Place one layer on to a cake board and soak it with half the
   soaking syrup. Spread a thin layer of half the white icing on
   the top and the sides of the cake and keep aside.
3. Make a star fish template and place it on the other layer of
   the cake. Cut the cake according to the template to get a star shape. Discard the trimmings.
4. Place the star on the bottom layer with the icing and soak
   with the remaining soaking syrup. Spread a thin layer of
   the remaining white butter icing on the top and sides of
   the star shaped layer.
5. Pipe small yellow stars, with the star nozzle, to cover the
   top and sides of the star layer.
6. Pipe blue sea with the basket weave nozzle on the bottom
   layer with the blue icing.
7. Place sun glasses on one of the arms of the cake to look like eyes and make a smile using
   red colour candy.
8. Keep the cake refrigerated until required.

     FOR THE BUTTER ICING

1. Sieve the icing sugar and divide it into 5 equal portions.
2. Whisk the margarine with a whisk until soft and creamy.
3. Add one portion of the icing sugar at a time and whisk till
   the sugar is mixed well with the margarine.
4. Leave aside approx 2 cups of the white butter icing and
   divide the remaining icing into 2 equal portions.
5. Add yellow colour to one portion and mix well. Fill the icing into a piping bag fitted with a small star nozzle.
6. Add blue colour to the other half of the butter icing and mix lightly to get a marbled effect.
   Fill the icing into a piping bag, fitted with a basket weave nozzle

1. Cut the chocolate sponge horizontally into two.
2. Place one layer on to a cake board and soak it with half the
   soaking syrup. Spread a thin layer of half the white icing on
   the top and the sides of the cake and keep aside.
3. Make a star fish template and place it on the other layer of
   the cake. Cut the cake according to the template to get a star shape. Discard the trimmings.
4. Place the star on the bottom layer with the icing and soak
   with the remaining soaking syrup. Spread a thin layer of
   the remaining white butter icing on the top and sides of
   the star shaped layer.
5. Pipe small yellow stars, with the star nozzle, to cover the
   top and sides of the star layer.
6. Pipe blue sea with the basket weave nozzle on the bottom
   layer with the blue icing.
7. Place sun glasses on one of the arms of the cake to look like eyes and make a smile using
   red colour candy.
8. Keep the cake refrigerated until required.