Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins
For the cake, cream together the butter and caster sugar until smooth
Add in the eggs, 2 at a time, and the vanilla extract, and whisk well
Fold in the self raising flour and baking powder. Divide the mixture between the three tins
Bake the cakes for 30 minutes or until a skewer inserted comes out clean. Remove from the tins and put on cooling racks to cool fully
For the ice cream cupcakes wrap the cones in foil and place them into a muffin tin
Cream together the butter and caster sugar until smooth.
Add the egg and the vanilla extract, and whisk well
Fold in the self raising flour
Divide between the cones and bake for 20-25 minutes until risen and golden. Remove the foil and leave them to cool fully
For the ice cream cupcake buttercream, mix together the icing sugar, butter and vanilla extract until smooth. Pipe it onto the cones, and then push in a chocolate flake
Stack up the large cake using the strawberry jam to sandwich each layer together
For the blue buttercream mix together the icing sugar, butter, blue food colouring and vanilla extract until smooth and the desired shade. Cover the cake with it
Put 2 cocktail sticks into the bottom of each ice cream cake and stick them into the large cake in the middle
Pile the crushed digestive biscuits all around the cones and all over the top of the cake
Add the shell chocolates around the edge of the cake and strawberry sauce on the ice cream cakes
Store leftovers in an airtight container in a cool place and eat within 3 days