Pre-heat your oven to 170 degrees Celsius.

Prepare a loaf pan by greasing the inside with some butter, then push a sheet of baking paper inside, ensuring that it sticks on the bottom and the sides.

Cream the butter and sugar together, preferably with an electric beater until pale a fluffy.

Add your eggs one at a time beating through well on each occasion.

Add the yoghurt and beat through one last time.

Sift in the flour and baking powder and add your vanilla extract and blueberries. Then, use a wooden spoon or spatula to carefully fold those ingredients through until you end up with a smooth cake batter (be careful not to over-mix).

Transfer the batter into your prepared loaf tin, then bake in the oven for 1 hour.

Test to see if the cake is cooked by sticking a skewer or butter knife in the middle of the cake for a few seconds. If it comes out clean the cake is cooked. If not, cook for another 5-10 minutes.

Turn the cake out on a board, then set aside to cool.

Beat the cream cheese and the icing sugar together in a bowl. Again, an electric beater will make your life much easier when doing this.

Finishing the icing off by adding your food colouring. Then slowly stir it through with a spoon or spatula until half mixed, rather than fully mixed through. Set aside.

Get about half of your fondant icing and roll into a ball.

Dust a flat clean surface with some icing sugar, then roll out till about half a centimetre thin, then push in the sides to mould the shape of a face. Use the rest of the fondant icing to mould the eyes, nose, mouth and the thorns on the head.

What I did next was use a pastry brush the paint your moulded icing in different shades of blue. The more food coloring you have on the brush, the darker the colour will be on the icing.

You can also use a knife or fork to add some marks on the face.

Store in the fridge until needed.

Get some greaseproof paper or any non-stick surface ready.

Put the sugar and water in a small pan or sauce-pot and bring to the boil.

DO NOT touch the boiling syrup/caramel as it is hot enough to burn through the skin.

Once the mixture is boiling, turn the heat down to about low-medium and simmer for about 10 minutes until the syrup goes a light brown colour. (don't stir the mixture, just carefully swirl it around occasionally).

One the syrup has gone a light golden brown colour, take the pot/pan off the heat and then slowly add the blue food coloring, but be very careful as it will make the caramel boil more rapidly.

Swirl the pot/pan around a few times to mix in the food coloring, then pour the mixture out onto the grease-proof paper.

Wait a few minutes until the sugar candy cools and has gone hard. The use a spoon or something similar to break the candy into shards.

Set aside.

As you can see by the pictures, I have trimmed the top of the cake with a serrated knife for a flat surface.

Once you have done that, use a spatula or a butter knife to evenly coat the cake with the cream cheese icing.

Place the fondant knight king icing on top of the cake.

Finally, stick your shards of dragon glass candy in the cake to make it look super cool.