Beat the butter, sugar and vanilla on a high speed until pale in colour and creamy.
Now add in the eggs and flour, alternating with a spoon of flour to 1 egg until all added.
Mix until all combined. Pop equally in 2 lined cake tins.
Place in a preheated oven on 160 fan for 35-40 minutes or until cooked.
Leave to cool completely then store in cling film for 24 hours before decorating.
Soften the butter so it is slightly squashy but not melted. Beat on high for 4-5 minutes until pale in colour and fluffy.
Add in your icing sugar and vanilla extract and again, beat on high for a few minutes
Now add in the boiling water until it is at a light, fluffy consistency. It wants to feel nice and easy to stir but still hold its shape.
Split each cake in half and level using a cake leveller or cerated knife. Layer up the cakes with buttercream.
Now cover your cake in a rough coat of buttercream. Ensure you have filled all the gaps between the cake layers.
Take a side scraper and start to gently scrape away some buttercream. The sides of the cake should be straight and all gaps filled.
Once the sides of your cake are smooth, take a palette knife and spread the buttercream from the top edge of the cake into the middle. Pop in the fridge for 30-40 minutes to firm up and set.
Take approximately 800g of fondant and add some colour. I’ve used Sugarflair baby pink. Kneed well until the colour is even.
For the next step, you’ll need the cake covering equipment and the chilled cake from the fridge. Lightly spray your cake with water so the fondant will stick.
Sprinkle some cornflour on the worktop. Put your spacers either side of your fondant and begin rolling out. Keep moving your fondant round after every couple of rolls so it doesn’t stick to the work surface.
Keep rolling out until your rolling pin is rolling on your spacers meaning all your fondant is even and the same thickness.
Fold the fondant over the rolling pin as this makes it really easy to pick up without it stretching out of shape.
Now gently lie it over the cake. Make sure the cake is central to the fondant.
Start by smoothing the top with your hands. Ensure there are no air bubbles caught between the fondant and the cake.
Begin smoothing the fondant down the sides of the cake.
Keep moving out the skirt of paste and then smooth down gently with your hands.
This will ensure there are no creases around the base of the cake
Continue over the cake until it is covered all the way to the bottom and trim off the excess with a pizza cutter
Once the excess fondant has been trimmed neatly, take a cake smoother and smooth over the cake getting rid of any hand marks or imperfections.
Take 150g of white fondant and kneed until soft. Roll out until 2-3 mm thin. Use cornflour so it doesn’t stick to the surface.
Using a sharp knife, cut out a wiggly shape. You can use a ruler to make sure its big enough for top of the cake. Add some water to the top of the cake which will glue the top down.
Lift up and stick this on top of the cake. Add a little water until each of the drips and stick this down too.
Using your left over white paste, colour a small ball in pale yellow and a raspberry jam colour. Roll out a long sausage of pale yellow, purposely but gently pressing your fingers in as you roll to get an uneven shape.
Brush a strip of water around the cake and add this strip on. Don’t worry if it breaks or you have to join it up.
Repeat with another strip around the cake a little higher up.
Make teeny strips of the jam colour. I chose a dark pink. Roll tiny sausages in this colour.
Add a little more water if needed and stick these bits on.
I finished off the cake with some more white around the base.
Colour a 4 small balls of fondant for your sprinkles. Roll these fondant balls out to 2 mm thick and cut out small strips
Add a little water on to the cake and stick your sprinkle strands on all over the top of the cake and down the dips
Finish off by adding a few sprinkles around the base too. Ta-da… All done and ready to celebrate