A FATHER pulled out all the stops to impress his daughter with a landmark birthday cake which made her day extra special.

Robb Banks, 51, spent three days cooking and sculpting the two-foot gingerbread model of Brighton Clocktower and it proved to be a major hit.

The self-taught baker, who lives in Brighton, made the creation to mark his daughter Berry’s ninth birthday, which was on December 1.

The Argus: Robb's gingerbread Jubilee Clock Tower, Brighton.Robb's gingerbread Jubilee Clock Tower, Brighton.

Robb bakes his daughter a birthday cake of a Brighton landmark every year, having previously built edible versions of the Brighton Bandstand, the Royal Pavilion and the Peace Statue.

He said: “A few years ago I started making the traditional gingerbread house to mark my daughter’s birthday and kick-off the Christmas period.

“The birthday cakes slowly evolved and got more technical as it went on.

“I have been thinking about the Brighton Clock Tower for a while but when you really look at it, it’s plastered in high Victoria detail.

“I looked at it a couple of years ago and thought ‘nope, I’m definitely not going to be attempting that.’

The Argus: Robb's gingerbread Brighton bandstand.Robb's gingerbread Brighton bandstand.

“So this year, I was thinking ‘what am I going to do’ and I decided to revisit the clock tower and to be honest it proved to be a bit of a challenge.”

The cake is complete with working fairy lights to replicate the Christmas decorations that hang from the clock tower over the course of the festive period.

It is made entirely of gingerbread and held together with white chocolate, making it a really tasty treat.

Robb said: “I had to build the cake upwards and hollow it out so that I was able to put the lights in.

“I started by making the gingerbread dough and then you roll it out and you bake it.

“You have to get it to the right thickness so it’s pliable.

“You can cut it with a big cleaver and stack it up just like cards.

The Argus: A gingerbread Royal Pavilion. A gingerbread Royal Pavilion.

“To use the white chocolate you have to make a recipe called ‘chocolate clay’.”

He added: “You take the white chocolate and add corn syrup before you have to massage it and roll it.

“It’s then put it in the fridge and then you can sort of mould with it.

“The heat of your hands makes it pliable and then you can sculpt with it, which makes the process a bit easier.”

While Robb hasn’t planned next year’s spectacular just yet, there is one well-loved landmark that he is yet to tackle.

However, it promises to be a major undertaking if he decides to go ahead and make it his next project.

Robb said: “The most difficult one would be Brighton Palace Pier.

“I think you would have to use Matchmakers or something edible for the underneath.

“That’s one I have definitely put to one side thinking, ‘how on earth would you make that?’

“It’s too spindly.”

Nevertheless, one imagines that come Berry’s 10th birthday next year, Robb will take a deep breath, roll up his sleeves and a tasty version of the Palace Pier will be next on the agenda.

One thing is definitely for sure, however, it is bound to be spectacular and we cannot wait to see if featured in The Argus.