Shane Smith’s – Gem Fancy

Method

1. To make the sponges, preheat the oven to 180C/160C fan. Grease and line two 6” square cake tins with parchment.
2. Into the bowl of your mixer fitted with the paddle attachment, add all
   the sponge ingredients and mix until combined and smooth. 
3. Divide this batter between the two tins, level the top and place in the centre of the preheated oven.
4. Bake for 60 minutes or until a skewer inserted comes out clean. 
5. Remove from the oven and allow to sit in the tins for a few minutes before carefully turning out onto a wire rack to cook completely.
6. To make the buttercream to cover the cake and the buttercream dome on top, place all the ingredients into your mixing bowl and mix on medium speed for 10 minutes until it’s soft and pale.
7. Line a small bowl (4” diameter) with clingfilm and spoon half the buttercream
   into it, tap on the counter to level and place in the fridge for 1 hour to firm up.
   The remaining half of the buttercream will be used to lightly cover the sponges.
8. Once the sponges are cooled, place one on a serving plate and spoon some of the buttercream on top, level this out and then spoon on the strawberry jam. Place the other sponge on top and lightly cover with the remaining buttercream.
9. While the buttercream is still soft, carefully remove the buttercream dome
   from the bowl and place this on top of the cake.
10. Return to the fridge to firm up.
11. To cover the cake, add some red colouring paste to the fondant to reach the decided shade of pink. Dust the work surface with icing sugar and roll out the fondant and carefully lift it up and cover the chilled cake.
12. To finish, drizzle some Gem white chocolate on top & serve