Prep:30 mins Cook:45 mins – 50 mins
Serves 18

Ingredients     : 

350g unsalted butter , plus a little for the tins
350g golden caster sugar
6 eggs
350g self-raising flour
100ml prosecco
100g raspberry jam
For the buttercream
300g unsalted butter , softened
600g icing sugar
100ml prosecco
To decorate
sprinkles , coloured sugar, mini meringues, Prosecco-flavoured
sweets, popcorn and lollies

Method   : 

Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose
bottomed 21cm tins. Cream the butter and sugar together with electric beaters
until it is light and fluffy, then gradually beat in the eggs a little at a time.
Fold in the flour and a pinch of salt, don’t worry if the mixture look like it
has split, it will come back together when the flour is added. Pour in the
Prosecco and stir until smooth.

Spoon the mixture into the tins, level the top and bake for 45-50 mins or until
the cakes are well-risen and golden and a skewer inserted comes out
clean. Leave to cool in the tin for 10 minutes and then turn them out onto a

While the cakes cool, make the icing. Beat the butter with the icing sugar
until it is smooth. Add the Prosecco and beat again until the frosting is fluffy
and smooth.

Level the cakes if you need to and spread the raspberry jam on one of the
cakes followed by some of the butter cream, sandwich the other cake on top.
Roughly ice the cake all over in a very thin layer with a couple of tablespoons
of buttercream, this will help all the crumbs stick to the cake and help make
the outer layer of icing nice and clean. Ice the cake all over with the
remaining buttercream, this can be quite rough because you are going to stick
sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with