Serves: 12

For the cake

Preheat oven to 180°C and grease and line two 15cm cake tins.
Pour the melted butter into a bowl or stand mixer bowl with the sugar, zest and vanilla, and beat (with the beater attachment on the mixer or a spatula) until fully incorporated.
Mix in the eggs. Add the flour and slowly mix until the batter is smooth.
Divide the batter evenly in the tins (roughly 475g in each)
Bake for 40-45 mins until the sponge is cooked through and bounces back at the touch.
Cool in the tins for a couple of minutes then remove to a wire rack to cool completely.

Ganache drip:

Heat up the cream until steaming and place chocolate in a heat proof bowl.
Pour over the chocolate and mix until the chocolate is melted and smooth. Allow to cool slightly before using on the cake.

To assemble the cake:

Ingredients

Name: A wedding-worthy celebration cake
Yield: 12
Ingredients: For the cake: 250g butter, melted 250g caster sugar 200g (4) eggs, beaten 250g self-raising flour Zest of two lemons One tsp Vanilla paste For the buttercream: 500g icing sugar 150g softened butter 60ml milk A vanilla pod Coral gel food colouring For the ganache drip: 50g double cream 40g dark chocolate Decoration: Salted caramel popcorn; Macarons; fresh fruit; meringue kisses; edible flowers

For the cake:

250g butter, melted

250g caster sugar

200g (4) eggs, beaten

250g self-raising flour

Zest of two lemons

One tsp Vanilla paste

For the buttercream:

500g icing sugar

150g softened butter

60ml milk

A vanilla pod

Coral gel food colouring

For the ganache drip:

50g double cream

40g dark chocolate

Decoration:

Salted caramel popcorn; Macarons; fresh fruit; meringue kisses; edible flowers