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  • 100g unsalted butter (very soft)
  • 200g icing sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 4 tablespoon seedless raspberry jam
  • 200g fondant icing sugar
  • 1-2 tablespoon cooled boiled water
  • Red gel food color
  • Pink sugar decorations


  • For the buttercream filling, beat the butter, powdered sugar, and vanilla extract together until pale and creamy. 
  • Spread the buttercream on the top of one of your prepared sponges. On the base of the other sponge, add the raspberry jam, using a hot butter knife to evenly spread.
  • Put the sponges together so the jam and buttercream sandwich together. 
  • For the fondant topping, in a bowl add the fondant icing with the red food coloring and some of the water, adding more if needed to create a loose but thick consistency.
  • Pour the icing over the cake covering the top and sides. 
  • Decorate the cake with the sugar decorations, gently pressing into the icing to stick. Do the same for the raspberries. Leave the cake to set before serving.