2.Grease a 26cm cake pan and line the base with baking paper. Grease and line the base of seven 150ml dariole moulds.
3.Beat the butter and sugar until light and fluffy, add the vanilla, then add the eggs one at a time, beating well after each addition. Fold in the flours and milk, then use to fill each of the dariole moulds to three-quarters full.
4.Spread the remaining mixture in the prepared cake pan.
5.Bake the small cakes in the oven for 20 minutes until golden. Cook the larger cake for 45 minutes, then reduce the heat to 160°C and bake for a further 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow all cakes to cool in the pans for 10 minutes, then turn out on a wire rack to cool completely.
6.To make the icing, whisk the eggwhites until foamy, add half the lemon juice and slowly beat in the icing sugar. Add a little more lemon juice if the icing is too thick.
7.When ready to serve, place the larger cake onto a serving plate and spread with three-quarters of the icing. Use the remaining icing to decorate the tops of the smaller cakes, then arrange them on top of the larger cake. Arrange the chocolate shells around the perimeter of the larger cake. Sprinkle all the smaller cakes with the coloured sprinkles and place a candle on top of each.