Layer Cake

This cake is a 4 egg sponge split into 4 x 8" tins, I added a few tablespoons of boiling water at the end to ensure the mixture spread out in the tins and did not dome too much.

The layers are sandwiched together with butter cream then the whole cake covered with butter cream and put in the fridge for 2 hours. 

I covered the cake in fondant icing that I had coloured with powdered food colouring.                                                                                                                                                                                        

  Finally I decorated the cake with various coloured flowers made with a cutter.