See Recipe Tip for details of how to make a 2-tiered cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use ...

Once the icing is firm, cover with a final layer and spread to make a smooth finish. Sprinkle the top with hundreds and thousands. Grease and line two 20cm (8 inch) round loose-bottomed cake tins ...

A sumptuous red velvet cake hides underneath the chocolate ... Spread a 1cm/½in layer of buttercream on top of this layer, then lay the 20cm/8in sponge on this. Repeat this process using smaller ...

Grease and base line 4 x 20 cm round cake tins ... Top with another cake and repeat, finishing the final layer with a cake. Using a turntable makes this job easier (see tip below).