Georgina’s Santa cake

Method

1. Step 1

   To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, beating after each addition. Add the milk and beat until combined. Divide buttercream into 3 portions. Use the red food colouring to tint 1 portion pink and 1 portion red.

2. Step 2

   Use a large serrated knife to trim the icing off the top of each cake. Place 1 cake on a serving platter. Spread top of the cake with a little pink buttercream and top with half the strawberry. Continue layering with the remaining cakes, a little more buttercream and the strawberry, finishing with a cake layer.

3. Step 3

   Spread remaining pink buttercream over the top and side of the cake. Place the red and white buttercream in separate piping bags fitted with 2cm fluted nozzles. Pipe red and white buttercream over the cake to make Santa’s hat, hair and beard. Roll out the black icing on a lightly greased surface until smooth and cut out 2 small discs. Place on the cake to make eyes.