Victoria Sponge Celebration Cake

For the cake:

• 340g unsalted butter
• 340g caster sugar
• 5 eggs
• 2tsp vanilla extract
• 340g self raising flour
• 2tsp baking powder 
• 1tbsp milk

For the cake:

1. Prepare all your ingredients. 
2. Grease your 3 cake tins and line the base of each one with baking paper. For a super even bake, check out my tips & tricks section.
3. Preheat your oven to 190°C/170°C.
4. In the bowl of a stand mixer fitted with the paddle attachment, or with an electric hand whisk, beat the butter and sugar together for 3-4 minutes until light and fluffy. 
5. Add the eggs one at a time, making sure to mix well in between each addition. 
6. Add the vanilla extract and mix to combine. 
7. In a separate bowl, mix together the flour and baking powder. Add 1/3 of this into the cake mixture and mix just to combine. Add another 1/3 and do the same. Before adding the last of the flour, add the splash of milk. Mix in the last bit of flour, using a spatula to scrape down the sides of the bowl to ensure all the ingredients are incorporated. 
8. Distribute the cake batter evenly between your 3 prepared tins - for even cake layers you can weigh out the batter. Smooth out the tops and place in the preheated oven for 25-30 minutes. 
9. Check the cakes are baked by inserting a skewer into the middle of the sponge. If it comes out clean, the cake is baked, if not, place them back in the oven for 2-5 minutes. 
10. Leave to cool in their tins for 20 minutes before turning out onto a cooling rack for a further 20 minutes. 
11. Once the cakes are almost completely cool, stack the cakes one on top of the other with a sheet of baking paper in between each one (see step-by-step photos). Cover with cling film and place in the fridge whilst you prepare the decoration. This will allow the cakes to firm up before assembling (this makes the job much easier!).

For the buttercream:

1. Whilst your cakes are chilling in the fridge, mix up your buttercream. 
2. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand whisk, beat the butter until smooth and pale. 
3. Add the icing sugar a little at a time - you may have to scrape down the bowl between additions.
4. Add the cream and vanilla extract and mix until combined. Add salt to taste - this isn't a must, but it helps to balance out the sweetness.
5. Mix on high for a further 3-4 minutes (this will give you a perfectly smooth buttercream!).
6. Using a spatula or wooden spoon, spread the buttercream up the sides of the bowl to push out all the air bubbles. 
7. Once the buttercream is completely smooth, cover with cling film and place in the fridge. 

For the chocolate covered strawberries:

1. Melt the dark chocolate in the microwave. Heat for 30 seconds at a time and stir in between until smooth. Add the sunflower oil and mix well. 
2. Hold your strawberries by the stalk and dunk them into the chocolate mix. Take the strawberry out and allow some of the excess chocolate to drip off before placing on a baking tray with a sheet of baking paper.
3. Once all the strawberries are done, place the tray in a cool spot to set.

For the filling:

1. Slice some strawberries. 
2. Pour 250ml of cream into a bowl whip up using an electric hand whisk until thickened. Go slowly, when you think it's almost there - stop - you don't want to over-whip!

To assemble the cake:

1. Place the first layer of your cake into the centre of a cake board.
2. Spread on a layer of either shop-bought, or homemade strawberry jam.
3. On top of that, spread a layer of the whipped cream. 
4. Place a layer of sliced strawberries on top of the cream.
5. Add the second cake layer and repeat steps 2-4.
6. Add the final cake layer, making sure it's centred.
7. At this stage, if you are using a turntable, place the cake on there now. 
8. Remove your buttercream from the fridge. If it's a little stiff, add a dash of cream and whip up again to loosen. 
9. Transfer 1/4 of the buttercream to a piping bag fitted with a large star nozzle and set aside.
10. With the remaining buttercream, use a pallet knife to dollop the buttercream onto the top & sides of the cake.
11. Spread the buttercream all over the surface of the cake. 
12. Place the cake scraper towards the side of the cake and begin turning you cake away from you, whilst scraping towards you to smooth out the buttercream. 
13. After each scrape, get rid of the excess into a separate bowl (you can still use this). We're making a naked cake, so it doesn't have to be perfect - the idea is to have the cake layers peeping through a thin layer of buttercream. 
14. Keep scraping until the cake layers are beginning to show and the sides are smooth & straight. You can use the excess buttercream to fill any gaps - just make sure to smooth out every time. 
15. Scrape the excess off the top of the cake and ensure the edges are crisp. 
16. When your almost happy with it - stop! If your a perfectionist like me, you could keep going forever and pick out every flaw, but the reality is it'll probably end up looking worse!
17. Take your chocolate drip out of the fridge. Test the consistency by dripping it down the side of a bowl. If its a little stiff, leave it to loosen up a little before using. 
18. Once your happy with the consistency, start dripping! If your using a squeezy bottle, apply varying amounts of pressure for each drip - so you get some short, some long. If you don't have a squeezy bottle,  spoon varying amounts of ganache to the edge of the cake and allow to drip down the sides. 
19. Using the buttercream in your piping bag, pipe around the edge of the top of your cake. Apply pressure to pipe the buttercream on, and release pressure as you lift the piping bag away.
20. Use some fresh strawberries, and the chocolate covered strawberries you prepared earlier to decorate the cake. I placed them in the centre of the cake but you can decorate it however you like.