Step #1
In a large bowl I combined all ingredients until smooth and creamy.
Step #2
Divided the mixture equally between 2 x lined 7" tins.
Step #3
Baked in the oven at 180c for 40-45 minutes. Left it to cool in the tins for 10 minutes and then turned out onto a wire rack to cool.
Step #4
Once cool I made the buttercream by mixing the 140g butter with 280g icing sugar, 1-2 tbsp. of milk and 1 tsp of vanilla extract.
Step #5
I then filled a piping bag with a nozzle attached and filled the middle with buttercream.
Step #6
Placed the top layer onto the buttercream and then piped some simple flower shapes on top to finish.
