Mother's Day cake

Maybe their baking skills don’t entirely match their enthusiasm, but they know she’ll love their showstopper – even if they had to cover up the wonky bits with buttercream

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 14 people

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line two 20cm sandwich tins.

2. In a bowl, beat the butter, sugar, eggs, flour, vanilla and milk with an electric whisk for 2 mins, until light and fluffy. Use 1½ jars of mini jazzies to layer between the sponges: arrange a layer in the base of each tin. Spoon over some cake mix and top with jazzies. Spoon over the remaining cake mix and top with jazzies.

3. Bake the sponges for 30 mins, or until a skewer comes out clean. Cool in the tins for 10 mins; transfer to a rack to cool completely.

4. While the cakes cool, make the buttercream. Beat the butter for 4-5 minutes, until very pale. Add the icing sugar, vanilla and 2 tbsp hot water and beat until light and fluffy.

5. To assemble, spread the jam on top of one cooled sponge. Spread 150g buttercream on the bottom of the other sponge and sandwich the two together. Set aside 75g buttercream, then spread the rest over the top of the cake.

6. Decorate by pressing the rest of the jazzies around the top of the cake and sprinkle over the hundreds and thousands.

7. Colour the 75g buttercream with the gel. Transfer to a piping bag and snip a hole in the end. Pipe ‘Mum’ onto the cake.

Ingredients

To decorate

Shop ingredients

Ingredients

To decorate

Shop ingredients Shop ingredients

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line two 20cm sandwich tins.

2. In a bowl, beat the butter, sugar, eggs, flour, vanilla and milk with an electric whisk for 2 mins, until light and fluffy. Use 1½ jars of mini jazzies to layer between the sponges: arrange a layer in the base of each tin. Spoon over some cake mix and top with jazzies. Spoon over the remaining cake mix and top with jazzies.

3. Bake the sponges for 30 mins, or until a skewer comes out clean. Cool in the tins for 10 mins; transfer to a rack to cool completely.

4. While the cakes cool, make the buttercream. Beat the butter for 4-5 minutes, until very pale. Add the icing sugar, vanilla and 2 tbsp hot water and beat until light and fluffy.

5. To assemble, spread the jam on top of one cooled sponge. Spread 150g buttercream on the bottom of the other sponge and sandwich the two together. Set aside 75g buttercream, then spread the rest over the top of the cake.

6. Decorate by pressing the rest of the jazzies around the top of the cake and sprinkle over the hundreds and thousands.

7. Colour the 75g buttercream with the gel. Transfer to a piping bag and snip a hole in the end. Pipe ‘Mum’ onto the cake.