The Baker Boys Cake
Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Grease and line 2 x 23cm (9inch), 2 x 18cm (7inch) and 2 x 12.5cm (5inch) round sandwich cake tins. Make one size cake at a time – the instructions are the same for all layers. Put the margarine in a mixing bowl with the caster sugar. Whisk together until well blended then continue whisking for at least a minute until creamy and light in texture and colour.
Whisk in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and, using a spatula, carefully and gently fold the flour into the whisked ingredients.
Divide the mixture equally between the tins and smooth over the tops. Bake the 23cm (9inch) cakes for 35-40 minutes, the 18cm (7inch) cakes for 25-30 minutes, and the 12.5cm (5inch) cakes for 22-25 minutes; bake until risen, golden and just firm to the touch. Cool all the cakes for 10 minutes before turning onto wire racks to cool completely.
To decorate, if you want to stack the cake, whip the cream until it is firm – this will help stabilise the layers when they are stacked.
Working on one cake size at a time, spread about half of the cream evenly over the largest cake, making sure it comes right to the edge. Carefully drizzle with half of the jam, so that it comes right to the edge in places, spreading out the jam more evenly and thinly in the centre – if you are stacking the cakes, an even layer of jam will help reduce the risk of the layers sliding apart once they are layered up.
Sandwich the other cake layer on top and press down gently. Leave in a cool place for 30 minutes to firm up. If it is warm, chill the cake for 30 minutes before assembling. Repeat with the remaining cakes, cream and jam, reserving a dollop of cream for the top of the cake (to help secure the fruit in place).
When you are ready to serve, place the largest cake on a large, flat serving plate or board. Carefully sit the next cake on top, in the centre, and place the smallest cake, in the centre, on top. Dust the whole cake with icing sugar. Carefully spread the reserved cream on top of the cake and arrange fruit and mint on top and around the cake layers. To make the eyes, gently press 6 blueberries into the centre of 6 raspberries. Your stunning show-stopping creation is now ready to serve and impress!