Servings 40-50 finger portions / Prep time 40 mins, plus chill time / Cook Time 50 mins

Bottom Tier 

1. Preheat the oven to 180°C/160°C fan. Lightly grease and line three 8 inch round cake tins with greaseproof baking paper.
2. Cream together the sugar, butter and oil in a bowl for 2 mins, until light and fluffy.
3. Add the eggs along with a third of the flour and mix.
4. Pour in the milk and combine.
5. Fold the remaining flour and Sparkling Wine Flavouring into the mixture, using a spatula/metal spoon.
6. Divide the mixture equally between the tins and bake in the oven for 22-25 mins.
7. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.
8. Once cool, tightly wrap each sponge in cling film and chill in the fridge for an hour.

Top Tier 

1. Preheat the oven to 180°C/160°C fan. Lightly grease and line three 6 inch round cake tins with greaseproof baking paper.
2. Cream together the sugar, butter and oil in a bowl for 2 mins, until light and fluffy.
3. Add the eggs along with a third of the flour and mix.
4. Pour in the milk and combine.
5. Fold the remaining flour and Sparkling Wine Flavouring into the mixture, using a spatula/metal spoon.
6. Divide the mixture equally between the tins and bake in the oven for 22-25 mins.
7. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.
8. Once cool, tightly wrap each sponge in cling film and chill in the fridge for an hour.

Buttercream

1. With a handheld or stand mixer, beat the butter for 5 mins until pale and fluffy.
2. Add half the icing sugar with half the milk and beat until combined. Repeat for the rest of the icing sugar adding the vanilla extract and remaining milk at the same time. You want the buttercream to be a spreadable consistency.
3. Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.

Cake Assembly

1. If your sponges have a dome, level them using a cake leveller or sharp bread knife, so the top of each is flat.
2. Spoon a small amount of buttercream onto the 8 inch cake card and place an 8 inch sponge on top.
3. Spread a level layer of buttercream on top of the first sponge, approx. 1cm thick. Add the next sponge and repeat, then place the third sponge on top.
4. Cover the cake with a thin layer of buttercream, using an angled palette knife or straight edged cake scraper to smooth the sides.
5. Repeat these steps for the 6 inch sponges, stacking them on the 6 inch cake card. There should be some buttercream left, cover this and set aside.
6. Cut the 4 cake dowels to the same height of the bottom tier and insert them into the cake, spacing them about 2 inches apart to form a square.
7. Place both cake layers in the fridge for an hour to firm up.
8. Spread a little buttercream on top of the bottom tier. Carefully lift the top tier and place it onto the bottom tier.
9. Pipe a small ring of buttercream around the bottom of the top tier to cover up any spaces and smooth with a small angled palette knife.
10. Using a food safe paintbrush, take pieces of gold leaf and gently press it onto the cake.
11. Finish the cake by decorating it with artificial flowers.