Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line 2 x 20cm (8 inch) Victoria Sandwich tins with baking parchment. Put half the margarine and sugar in a mixing bowl and beat together until light and creamy. Beat in 3 eggs and half of the Almond Extract.
Sieve half the flour and half the Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.
Divide the mixture between the prepared tins, smooth the tops and bake in the oven for about 18 minutes, until lightly golden and just firm to the touch. Allow to cool for 5 minutes then turn on to a wire rack to cool.
Wash and dry the tins, then re-line with baking parchment. Repeat the cake making method above using the remaining ingredients, and adding about 1tsp of Extra Strong Pink Gel Food Colour to make a pink cake batter. Spoon into the tins and bake as above.
To decorate, put the butter and Vanilla Extract in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing.
Divide the butter icing between the tops of one pink cake and both of the plain cakes. Spread the icing right to the edge of each cake.
Layer the cakes alternately on top of each other. Press down gently to sandwich all the layers together and then transfer the cake to a board lined with baking parchment.
Roll the Marzipan out to around a 5mm thickness and cover the cake as directed. Smooth the marzipan over the cake using the palm of your hand, making sure that the cake is completely covered.
Trim away the excess marzipan, reserving the trimmings, and neaten the edge. Transfer the cake to a serving plate.
Decorate the bake with toasted almonds.
To serve, dust the top with a little icing sugar if preferred, and enjoy!