Step 1: White Cake

339g / 1 Cup Lightly Salted Butter

600g / 3 Cups Granulated Sugar

4 Large Egg Whites

125ml / 1/2 Cup Milk

125ml / 1/2 Cup Butter Milk

2tsp Vanilla Extract

1tsp Almond Extract

375g / 3 Cups Self-Raising Flour

Beat the butter and sugar together until light and fluffy. Separate the egg whites from the yolks and whisk together with the milk, buttermilk, vanilla and almond extracts. Alternate between the milk mixture and flour, beating together with the butter and sugar to form the batter. Separate the batter into thirds and bake for 30-40minutes at 180degrees Celsius. Once the cakes have cooled cut of the tops using a cake leveller or serrated knife. Finish by cutting of the crusty edges of the cakes that have come into contact with the cake tin

Step 2: Buttercream

226g / 1 Cup Unsalted Butter

375 / 3 Cups Icing Sugar

2tsp Vanilla Extract

3tbsp Double Cream

Beat the butter and slowly incorporate the icing sugar. Beat for five minutes until pale and fluffy. Add in the vanilla and cream and beat for a further 2 minutes. Take your cake layers and spread the buttercream between and around the cake, creating a crumb coat. Leave to sit in a fridge for 1 hour before frosting the entire cake.

Step 3: Paint / White Chocolate Ganache

250g / 1 Cup White Chocolate

235 / 1 Cup Double Cream

2tbsp Golden Syrup / Corn Syrup

Chop up the chocolate and place into a bowl. Heat up the cream and pour over the chocolate. Pour in the syrup and leave to sit for 5 minutes before stirring together. Add in food colouring to create the coloured paint. Alternate between each colour and drip over the top of the cake.