A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes
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A good, basic vanilla buttercream
Put 175g soft unsalted butter into a large bowl. Beat with electric beaters for a few secs until pale. Gradually add 300g sifted icing sugar, a spoonful at a time. Keep beating until mixture is pale and creamy. Beat in seeds from 1 vanilla pod or 1 tsp vanilla paste. Makes enough to cover a 20cm cake. Will keep in fridge for 1 week. Bring back to room temperature and beat well before using.