VANILLA CAKE

1. Heat the oven to 175°C, fan forced.
2. Grease two cake tins, 160mm in diameter, with oil spray then line the base and sides with baking paper.
3. Place the flour, sugar, butter, baking powder, bicarbonate soda, and salt into the bowl of a stand mixer fitted with a paddle attachment and mix until the ingredients come together as a fine crumb with no lumps of butter remaining.
4. In a jug, place the eggs, sour cream, vegetable oil, and vanilla, then whisk to combine.
5. Pour the egg mixture into the dry ingredients while continuing to mix.
6. Lastly, gradually add the milk, allowing it to completely incorporate after each addition.
7. Divide the batter evenly between the two prepared cake tins and bake in the preheated oven for 40-50 minutes, until a skewer is inserted into the centre and comes out clean.
8. Allow the cakes to cool completely at room temperature.
9. Remove the cakes from the tins, wrap them in plastic wrap, and place them into the freezer to allow for easier handling when assembling.

Note: To make your own cake flour, add 15g of cornflour to every 100g of plain flour. For this recipe, you will need 240g of plain flour and 35g of cornflour.

LEMON CURD

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
2. Place the sugar and cornflour into a bowl and whisk by hand to combine. Add the eggs and whisk to form a slurry.
3. Place the lemon juice and zest into a saucepan and bring to a boil.
4. Pour the hot lemon juice over the slurry while whisking.
5. Transfer the mixture back into the saucepan and continuously whisk over medium heat until it comes to a boil. Once boiling, continue to whisk for a further 30-60 seconds before removing from the heat.
6. Immediately add the pre-soaked gelatine and whisk to incorporate.
7. Add approximately one-quarter of the butter, a piece at a time, whisking until completely melted and incorporated after each addition.
8. Pass the lemon mixture through a sieve and into a bowl to remove the lemon zest.
9. Add the remaining butter, one piece at a time, and emulsify with a stick blender. Alternatively, you can add the butter while mixing the lemon mixture in the bowl of a stand mixer or with a handheld mixer.
10. Cover the surface of the lemon curd with plastic wrap and allow to cool at room temperature before chilling in the refrigerator for a minimum of 4 hours.

Note: The lemon curd can be made up to 2 days in advance and stored in the refrigerator.

VANILLA BUTTERCREAM

1. Place the water and sugar in a saucepan and begin to heat.
2. Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
3. Once the syrup reaches 110°C, begin whisking the egg whites.
4. When the syrup reaches 117°C, pour it in a steady stream down the side of the bowl into the egg whites while continuing to whisk. Try to avoid the syrup directly hitting the whisk attachment.
5. Continue whisking the meringue and gradually add the room temperature butter, a piece at a time. The mixture may appear to separate but continue whisking and it will come back together.
6. Add the vanilla and white gel paste and whisk to incorporate.

Note: The buttercream can be made up to 4 days in advance and stored in the refrigerator. Prior to using, allow the buttercream to come back to room temperature and beat in the bowl of a stand mixer fitted with a paddle attachment to soften. The buttercream may appear to separate but continue beating and it will come back together.

ASSEMBLY

1. Use a serrated edged knife to trim the top off each cake, creating a level surface, before cutting each cake into two layers.
2. Place one cake layer onto a serving plate or cake board.
3. Transfer the prepared buttercream and chilled lemon curd into separate piping bags fitted with 10mm round piping nozzles.
4. Pipe alternating rings of buttercream and lemon curd over the surface of the first cake layer, working your way from the outer edges into the centre, starting and finishing with buttercream.
5. Continue building the cake by stacking the layers with alternating rings of buttercream and lemon curd. Do not pipe buttercream and curd on top of the final layer.
6. Use a palette knife to coat the top and sides of the cake in a thin layer of buttercream, creating a crumb coat.
7. Chill the cake in the refrigerator for approximately 45 minutes.
8. Once the crumb coat is set, cover the cake in a final coating of buttercream.
9. Top the cake with your chosen garnish. Kirsten created hand-crafted chocolate flowers with a combination of brushed and piped chocolate.

Note: The finished cake can be stored in the refrigerator for up to 4 days. Best eaten at room temperature.

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