Place the butter and the sugar into a bowl and mix well with a hand mixer, until smooth and creamy.

Then add in the rest of the wet ingredients – eggs, vanilla, olive oil and milk. Continue mixing until creamy and well mixed in.

Finally, add the flour and mix to combine and scrape the edges with a spatula if you have any bits of flour that are not mixed in.

Pour the cake batter into a silicone pan – we used a 7.5 inch one, and then place the silicone container into the air fryer basket.

Cook the air fryer sprinkle cake for 30 minutes at 160c/320f.

Cover the cake with foil to stop overbrowning on top and then cook for another 30 minutes at the reduced temperature of 150c/300f.

Allow the cake to cool whilst you make your icing. Mixing the icing with a little water at a time until you have a thick icing paste. Slowly add a tiny bit of pink colouring at a time, then spoon the icing over the cake.

Finish by sprinkling your sprinkles and then allow it to set before slicing and serving.