Princess Cake

Method

Cream together butter and caster sugar until pale and fluffy, then beat in eggs one at a time with vanilla extract. Fold in flour gently, then mix in milk to create a smooth batter. Divide between two greased 20cm round cake tins and bake at 180°C for 20-25 minutes until golden and a skewer comes out clean. Cool completely. Whip double cream with icing sugar until thick peaks form. On a serving plate, place one sponge layer and spread with half the jam and half the cream. Top with second sponge, then cover with remaining jam and cream, shaping into a dome. Roll out green marzipan and drape over the cake to cover completely, trimming neatly. Coat the sides with desiccated coconut and top with a small pink marzipan rose.