3 x 18cm/7” round cake tins, large jug, saucepan and mixing bowls

VANILLA SPONGE LAYERS
175g FREEE Self Raising Flour
175ml butter
3 eggs
175g caster sugar
1 tbsp vanilla extract
3 tbsp milk
butter, for tins

WHITE CHOCOLATE BUTTERCREAM
50g butter
50g icing sugar
2 tsp milk
50g white chocolate

WHITE ICING
75g butter
75g icing sugar
100g cream cheese (full fat)

WHITE CHOCOLATE SHARDS
15g white chocolate

WHITE CHOCOLATE DRIP
75g white chocolate
50ml double cream

180°C, Fan 160°C, 350°F, Gas 4 

Vanilla Sponge Layers

1. Pre-heat the oven.
2. Rub some butter around the inside of three 18cm/7” round cake tins or insert a baking liner.
3. Sieve the flour into a large bowl.
4. Cut the butter into small cubes, put them into the mixing bowl and stir to cover them with flour.
5. Break the eggs into the bowl, add the sugar, and vanilla extract and beat everything together until smooth. 
6. Add the milk and mix well.
7. Divide the mixture between the prepared baking tins and smooth the top.
8. Bake for 20-25 minutes, until the cakes are just brown and start to come away from the side of the tin.
9. Turn the cakes out on to a wire rack, peel off the paper and leave to cool.

White Chocolate Buttercream 

1. Cut the butter into small cubes, put them in a mixing bowl. 
2. Add the icing sugar and milk and beat until smooth.
3. Coarsely grate the white chocolate into the mixing bowl and mix together well.

White Icing

1. Chop the butter into cubes and put them into a mixing bowl.
2. Beat the butter until it is smooth.
3. Add the icing sugar and beat until combined.
4. Measure the cream cheese into the bowl and beat together until smooth.

White Chocolate Shards

1. Break the chocolate into cubes.
2. Put the chocolate pieces into a small bowl and microwave on full power until the chocolate is soft, about 60-80 seconds.
3. Pour the chocolate onto a marble tile, the back of a baking tray or a piece of parchment.
4. Spread the chocolate out thinly.
5. Leave to chill.
6. When ready to use break the chocolate into shards.

White Chocolate Drip

1. Cut the chocolate into small cubes.
2. Put the cream into a saucepan over a medium heat.
3. When the cream comes to the boil remove the pan from the heat.
4. Immediately tip the chocolate cubes into the hot cream, shake the pan and leave for 5 minutes.
5. Gently stir the cream and chocolate until smooth.
6. Leave to cool.

White Chocolate Layer Cake

1. Divide the white chocolate buttercream filling between the top of two cold sponges, spreading it out over each.
2. Place the sponges one on top of the other and leave to set.
3. Gently spread half of the white icing around the sides of the cake.
4. Spread the remaining icing over the top of the cake.
5. Pour the white chocolate drip around the circumference of the cake allowing it to drip down the sides.
6. Scatter the white chocolate shards around the circumference of the cake.