Step by step method

1. Preheat the oven to 180°C.
2. Mix 1 batch of and grease and line two 19cm square pans.
3. Pour 1/3 of the cake mix into 1 pan and the remaining 2/3 of the cake mix into the other, and bake for 45 minutes or until done (the thinner one will bake faster).
4. Turn onto cake coolers and allow to cool.
5. Once cool, place the thinner cake onto the cake plate, with the underside facing up, and place 1/4 of the Stork Cream Icing on the cake.
6. Cut the thicker cake in half horizontally to give two more square cakes, and place the bottom half cut side up onto the iced layer. Your cake will have three equal layers in total.
7. Place another 1/4 of the icing onto this layer, spreading carefully so that you don't form too many crumbs, and top with the remaining layer, baked side up.
8. Spread the rest of the icing evenly on the top and sides of the cake.
9. On greaseproof paper, draw four rectangles 25 x 10 cm and set aside.
10. Chop up the 400g of white chocolate into chunks, place in a glass bowl and place in the microwave on defrost mode between setting 300 and 400.
11. Stop the microwave every 30 seconds and stir the chocolate, until melted. Continue stirring until it becomes thick - this is to temper the chocolate. This will take about 10 minutes.
12. When it begins to thicken, pour onto the greaseproof paper into the four rectangles you have drawn.
13. Make one separate round disc of chocolate. Smooth it out and leave to cool.
14. Once it starts to set, run your knife along the outlines of the rectangle to neaten it, and cut each rectangle into nine "slats" so you will have thirty six "slats" in total.
15. Once set and cold, peel the slats off the greaseproof paper, and place nine on each side of the cake, overlapping them, and using the icing as glue.
16. Tie the yellow ribbon around the cake, gently but securely, securing it with a knot at a corner of the cake, and tie a bow.
17. Remove the disc of chocolate from the greaseproof paper, melt the milk chocolate, place in a piping bag, cut a small tip, and write "Happy Golden Anniversary" on the white chocolate disc.
18. Place the disc in the centre of the cake, cut the roses off short, tape with florists tape and push into the cake in a pattern of your choice.
19. Pile the Maltesers on the exposed icing.