SERVES 7

30 minutes to cook and 30 minutes to cook, and to cool

570 calories/serving

 INGREDIENTS-

 250g Unsalted Butter, at room temperature, plus extra for greasing

250g Caster Sugar

4 Eggs

250g Self-Raising Flour

1 tsp Vanilla Extract

1 tsp Milk

2 x 60g Jars Mini Jazzies                                                                                                                         

TO DECORATE-

 175g unsalted butter softened

350g icing sugar

1 tsp vanilla extract

5 tbsp strawberry jam

Pink gel food colour

Hundreds and thousands

METHOD-

 1. Preheat the oven to 180 ° C, fan at 160 ° C. Greece and line two 20 cm sandwich tin.

2. In a bowl, beat butter, sugar, eggs, flour, vanilla and milk with an electric whisk for 2 minutes, unless light and fluffy.

Use 1 jar mini Jazz for the layer between the sponges.  Arrange a layer in the base of each tin. Place some cake mixes and spoons on the sponge. Spoon the leftover cake mix and top with jazzy.

 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. Meanwhile, the cake cools, make than buttercream. Beat the butter for 5-7 minutes, until very pale. Add the icing sugar, vanilla and 2 tbsp hot water and beat until light and fluffy.

 5. To collect, spread the jam over a cool sponge. Spread 150g butter on the bottom of the second sponge and sandwich the two together. Set 75 g buttercup, then spread the rest of the cake on 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.

NOTES

 When baking, use eggs at room temperature – they will disperse more evenly throughout the batter.

Freeze the sponge only: Bake according to the recipe but stop before adding decoration or icing. Let it be completely cold.

Wrap well in cling film and tin foil (to prevent freezer burn) and freeze for up to 15days.

Loose tin foil and cling film but leave them on defrost in packaging at room temperature for several hours before serving. If you want to add ice-cream or decoration, add the ripe stuff after it is completely cooled and keep it at room temperature.

 GARNISHING

As an ideal topping for toast, strawberry jam is added to curd or - it is heated by adding a little water to a pan - which is served with vanilla ice cream.

 If you don’t have the time for baking then order a Mother’s day special Cake from us. We provide online cake delivery to your desired address.