Ingredients: for the cake
(alternatively, you can use a shop-bought, plain, two-tier sponge cake)

350g softened, unsalted butter 

350g caster sugar 

6 medium eggs, beaten 

350g self-raising flour 

50g plain flour 

Juice and grated zest of 1½ lemons

To decorate
200g butter, at room temperature
250g icing sugar
1 tsp vanilla extract
Splash of milk (optional)
Flowers and physalis berries, to decorate

You will need
2 x 24cm round sandwich tins
Angled palette knife
Cake side scraper (find them in cookshops)

Method:

1. Preheat the oven to 160°C fan/140°C/gas 3. Grease and line the sandwich tins with baking paper.
      
2. Whisk the butter and sugar together in a bowl until it reaches a fluffy, light texture and gradually add the beaten eggs.
      
3. Sieve both the self-raising and plain flour into the mixture and gently fold using a spatula, then add and fold in the lemon juice and grated zest, too.
      
4. Pour the mixture into the tins and bake for one hour, or until golden brown. Let them cool in the tins for 10 minutes, then turn out to cool completely on a wire rack. Finally, chill the sponges in the fridge for at least two hours. Don’t skip this stage – it will ensure the frosting sticks to the cake.

      
5. Use a long knife to level off the top of one of the sponges, if necessary, for an even finish. This will be your top layer.
      
6. Prepare the frosting: using an electric whisk or stand mixer, beat the butter until pale and fluffy. Gradually add the icing sugar, scraping the sides of the bowl as you go. Add the vanilla extract, check consistency and if it’s too stiff, add a splash of milk. Continue to mix for a few more minutes to get a really fluffy texture.


      
7. Use a palette knife to apply a layer of frosting to the top of the sponge that will be your lower layer, pushing it out all the way to the sides so that it overhangs very slightly. Place the other sponge on top. Add a layer of frosting around the sides of the cake, and a thicker layer on the top. The sides can be a little rough, but smooth out the top as much as possible.


      
8. Smooth the sides of the cake using a cake scraper. Work all in one direction first, then go back in the other direction, wiping excess frosting off your scraper as you go. You want to be able to see the sponge through the icing, but don’t press too hard or you may scrap into the sides of the cake. As you scrape the sides, you will get a little crown around the rim. Use the palette knife to smooth this off and flatten the top again.


      
9. Arrange flowers, or soft fruit, such as raspberries and blueberries, across one half of the top of the cake.

Ingredients: for the cake layers
225g softened, unsalted butter 

225g caster sugar 

4 large eggs, beaten 

225g self-raising flour 

½ tsp baking powder 

½ tsp salt 

2–4 tbsp milk

To decorate
500ml double cream 

50g icing sugar, plus extra for dusting 

1 tsp vanilla extract 

1–2 punnets blueberries 

Flowers, to decorate (optional)

Method:

1. Preheat the oven to 180°C fan/140°C/gas 4. Grease and line three 20cm round sandwich tins with baking paper.
      
2. Whisk the butter and sugar together in a bowl until fluffy and then gradually add the beaten eggs.
      
3. Sieve the self-raising flour, baking powder and salt into the mixture and gently fold using a spatula.
      
4. Add the milk, a little at a time, until you achieve a dropping consistency.

      
5. Pour the mixture evenly into three separate tins and bake for 30 minutes, or until golden brown. Let them cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.
      
6. To make the filling, whip together the double cream, icing sugar and vanilla extract until it stands in stiff peaks.


      
7. To assemble, spread half the cream over one of the sponges, then top with the blueberries. Repeat the same process with another sponge layer and then top with a third one to create three tiers.


      
8. Dust the top with icing sugar and decorate with flowers for a spring-themed finish.