Happy Birthday!

200g caster sugar

200g room temperature unsalted butter

4 eggs

200g self raising flour

1 tsp baking powder

2 tbsp milk

 

150g raspberry jam

 

300g sieved icing sugar

150g room temperature unsalted butter

1 tsp vanilla extract

2 tbsp milk

 

Preheat the oven to 180C/Gas 4. Cream the butter and sugar together until fluffy and pale. Whisk in the eggs then fold in remaining ingredients. Pour into lined sandwich tins and bake for twenty minutes or until golden brown. Leave to cool.

Spread the jam onto the top of one of the cakes then sandwich together.

For the butter icing, whisk the soft butter on a high speed for at least five minutes until fluffy. Add in the remaining ingredients and whisk for a further five minutes until almost white. Spread thoroughly over the sandwiched cakes then decorate with the birthday girls/boys favourite sweets and biscuits!