First of all, here is the all-important cake recipe.
You will need:
225g butter, plus extra for greasing
225g caster sugar
225g self-raising flour
1tsp vanilla extract
If you want to make a chocolate cake, simply add 50-75g of cocoa powder. Please not that the more cocoa you use, the darker the chocolate cake will be.
Grease your cake tins with butter and line the bottom of each with greaseproof paper. Divide mixture into equal parts and bake on a medium heat for approx 30 minutes.
For the filling you will need:
1 tub elmea whipping cream
Jam of your choice (I used strawberry jam)
And finally this is what you will need for decorating:
2x 500g white ready to roll icing (you might be able to do with one pack, but I’d rather have too much than not enough!)
1/2 bottle red food colouring
1 tube black ‘decorating’ icing
You will notice that the red icing will be a bit softer and more difficult to work with than the white icing (it sticks to everything!). This is because you have added extra liquid (the food colouring) to the icing. Therefore it is very important that you work quickly and efficiently with the red icing and make sure to put it in the fridge (or even the freezer!) immediately after colouring it.
If you don’t want to muck about with the black icing, you could use liquorice instead. I’m not a big fan of it, so it’s really up to you!
Finally, if this is your first cake, do check out my cake baking strategy guide – there’s lots of tips and tricks to be found there, plus an easy recipe for a simple chocolate cake to get you started!