Butter Free Butter Cake

1. Preheat oven to 170C fan forced.

2. Whisk together eggs, oil and milk.

3. Add cake mix to the wet ingredients and mix until well combined and smooth.

4. Divide the mixture evenly between two greased and lined tins. We recommend 6-inch round tins so you can stack the cakes.

5. Bake for 30-40 minutes or until the centre feels light and springy to touch.

6. Place cakes aside to cool while you prepare your buttercream.

Russian Buttercream

1. In a bowl of a mixer fitted with whisk attachment, whip the softened butter until it is light and fluffy (make sure you stop and scrape down the sides to make sure all butter incorporated).

2. Slowly pour in the condensed milk and whip for 10 seconds. Then stop and scrape down the bowl again, before whipping for another 10-15 seconds.

Decorating

1. Once both cakes are completely cooled, place the first cake on your serving plate and spread a generous layer of frosting over the top. Gently place the second cake on top, pressing lightly to secure. Use the remaining frosting to cover the top and sides, smoothing it out with a spatula.

2. Wash and dry 8 punnets of raspberries. Carefully arrange them on the cake, starting at the base and layering them all the way up to the top.

3. Finish by adding a few delicate sprigs of baby’s breath around the cake for a sweet, simple touch.