Not only does this cake combine two gorgeous rich vanilla sponges, chocolate buttercream, orange curd and fondant icing, but we also give you some cake decorating tips that will make sure that the next birthday cake you make will be the ultimate version! Everyone wants different sizes, shapes and flavours but decorating with fondant icing and using chocolate writing can always be used to make your cake really stand out!
Preheat the oven to 180°C.
Grease and line 2 large square cake tins about 22cm wide. Mix together the salted butter and sugar until pale and fluffy.
Beat the eggs and gradually add to the butter mixture as you stir. Scrape the vanilla seeds from the pod and add to the cake batter.
Fold the flour into the mixture in two or three batches. Divide between the tins and bake for 25 minutes until springy to touch, then allow to cool.
Remove the sponges from their tins and level off the tops with a sharp serrated knife.
Beat the softened butter with the icing sugar, cocoa powder and 1 tablespoon of hot water until you have a smooth butter cream icing. Spread the butter cream into an even layer, approximately 2cm thick, on top of one of the sponges.
Sit the second sponge on top and press down to stick. Spread the top of the cake with orange curd.
Roll the fondant on a surface dusted with icing sugar to about 1cm thick and position over the cake, gently easing down the corners to avoid creases.
Melt and temper the chocolate and then use to pipe decorative pieces. Write any celebratory message on a sheet of paper, lay some parchment paper on top and pipe the melted chocolate onto the tracing, then leave to set.
Use all of the chocolate work above and berries to decorate your cake.
Serve it up to lucky people! Serves lots!