I made this cake for my husband’s birthday. With a very simple concept, first tier is vanilla sponge and 2nd is red velvet. Covered with fresh cream and decorated with edible gold dusted berries. You can also use chocolate or lemon sponges if you like. I used small sized pans for cakes like 6 inch and 4 inch because I needed height.
And I always make sponges a day ahead of icing them for more neatness.
For vanilla cake I used this recipe of vanilla sponge and baked it in two 6 inch pans. Double the recipe to get a tall cake.
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