Ingredients

Step by step

1. The cake should be made and assembled to the end of step 9 at least 1 day ahead to give the icing time to dry before adding the piping. Preheat the oven to 180°C, 160°C, gas 4. Grease and line the bases of 2 x 18cm sponge tins.
2. Place the butter, sugar and lemon zest in an electric mixer and, using the paddle attachment, cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly add to the mix, while paddling on medium speed. If the mixture starts curdling, add a little flour.
3. Once the eggs and the butter mixture are combined, mix in the flour at a low speed. Divide between the prepared tins and level the tops. Bake for 30-35 minutes. Test the sponges with a skewer; it should come out clean when the sponge is cooked through.
4. Leave to cool in the tins for 10-15 minutes, then turn out onto a wire rack to cool fully. For the lemon syrup, place the sugar and 100ml water in a saucepan, stir well and bring to the boil. Cool to lukewarm, then add the lemon zest and limoncello or lemon juice.
5. For the buttercream, place the butter, icing sugar and lemon zest in the bowl of an electric mixer and, using a paddle attachment, beat on medium speed until light and fluffy.
6. For a perfectly level finish, thinly slice the tops off each sponge with a bread knife. Slice each cake in half horizontally to make 4 layers of sponge in total. Brush each well with the sugar syrup. Spread a thin layer of buttercream on one layer of sponge and lemon curd on another. Turn the buttercreamed sponge upside down and place it on the bottom layer so that the buttercream and lemon curd come together. Repeat with the remaining 2 sponges. Then sandwich the 4 layers together with more buttercream and lemon curd. Soak the top of the sandwiched cake with sugar syrup again. Wrap and chill for 1-2 hours for the syrup to infuse and the cake to firm up
7. When well chilled, coat the outside of the cake with a thin layer of buttercream, spreading it first over the sides, then over the top – this will create a crumb coat. Use a palette knife to level the top and a side scraper to straighten the sides. Repeat until you are happy with the shape. The cake should be level and straight for best results. Chill the cake for at least one hour, until the buttercream has set firmly.
8. Bring the apricot jam to the boil in a small pan and brush all over the cake, using a pastry brush.
9. On a surface dusted with icing sugar, roll out the white icing to 3mm thick. Use to cover the cake, trimming off the excess using a small kitchen knife and smoothing over with your hands or an icing smoother. Place on a sheet of baking paper and let it dry for 1 day before decorating.
10. Once the icing has set firm, make up the royal icing to soft peak stage following the instructions on the pack, with 2 tablespoons of water, adding another teaspoon or two if needed. Divide between 2 bowls and colour one pastel pink and the other bright pink. Spoon into separate piping bags each fitted with a fine plain nozzle.
11. Pipe lines as shown, starting at the top in the centre, lifting the bag and bringing it slowly down to the bottom of the cake. Touch the end point at the base, then stop piping. Pipe one line next to the other in alternating colours, keeping the lines as straight as you can. Finish the lines by piping small dots in the same colours all around the base.
12. Place flower decorations in the centre of the cake, sticking them on with a dab of royal icing. Leave to set for about 30 minutes before serving.