Neon Cake

Preheat your oven to 170 degrees fan (gas mark 4) and grease and line a 6 inch cake tin with baking parchment.

Beat together your butter and sugar until light, fluffy and pale in colour.

Add in your eggs one at a time, beat thoroughly after adding each one.

Then carefully fold through the vanilla and flour.

Once fully combined add to the cake tin and bake for 35 - 40 mins or until golden, bounces back to the touch and a skewer comes out clean.

Leave to cool slightly, remove from the tin and leave to cool completely.

Add your butter to a clean bowl and beat on it’s own until it goes pale in colour slightly, then sieve in the icing sugar. Do this a little at a time until fully combined, if it is a little stiff you can add a few drops of milk to loosen.

Add ¼ of the butter cream to a small bowl and add a drop of the pink food colouring to make pale pink.

Take a second ¼ of the buttercream and add pink food colouring until desired hot pink is reached.

Keep the final 2/4 of buttercream white and to one side.

Once the cake is cooled use a bread knife to slice in half so you have a top and bottom. To the bottom, add white buttercream around the edge of the circle.

Add a second inner ring of hot pink buttercream and then in the centre add your blackcurrant jam.

Place the top half of the cake on top, then using a palette knife add a thin layer of white buttercream to the top and sides (crumb coat). Chill in the fridge for 30 mins minimum.

Remove from the fridge and coat in the remaining buttercream, smooth using you palette knife and smoother tool.

Add your pale pink icing into a piping bag with the 103 (ribbon) nozzle and then pipe a ruffle around the very edge of the top of the cake. Use the remaining pale pink to pipe half way down the side of the cake, making a semi circle shape each time.

Then add your hot pink buttercream into the other piping bag with the 8B then pipe in a small circle motion a rope effect around the top of the cake on top of the pale pink ruffles but so the ruffles are still peaking out.

Finally, add short bursts of the hot pink icing above each high point of the pale pink semi circles. Then add your silver balls to each of these and at equal distances around your hot pink buttercream on top. Allow the buttercream to firm in the fridge for 30 mins and serve!