Ingredients:

  • 2 ¼ cups All-purpose flour (Sifted)
  • 1 ¾ cups Granulated sugar
  • 1 Tbsp Baking powder
  • ½ tsp fine sea Salt
  • ¾ cup Unsalted butter (Softened, for sponge)
  • 4 Large eggs (Room temperature)
  • 1 cup Whole milk (Room temperature)
  • 2 tsp Vanilla bean paste (or extract)
  • 1 cup Unsalted butter (Softened, for buttercream)
  • 4 cups Confectioners’ sugar (Sifted, for buttercream)
  • 4 Tbsp Heavy cream or whole milk (for buttercream)
  • 1 tsp Vanilla extract (for buttercream)
  • Pinch Salt (for buttercream)
  • 6 Tbsp Meringue powder (for Royal Icing)
  • ½ cup Warm water (for Royal Icing)
  • 4 cups Confectioners’ sugar (Sifted, plus extra for stiffening, for Royal Icing)
  • ½ tsp Clear vanilla extract (Optional, for flavour in Royal Icing)
  • Gel food colouring (As needed)

Instructions:

  1. Prepare Pans and Preheat: Preheat oven to 350°F (175°C). Grease and flour three 6-inch pans; line bottoms with parchment paper.
  2. Combine Dry Ingredients: Whisk together flour, baking powder, salt, and sugar in a large bowl. Cut the softened butter into the dry ingredients and mix on low speed until crumbly (reverse creaming method).
  3. Add Wet Ingredients: Whisk the milk, eggs, and vanilla paste together. Slowly pour two-thirds of the wet mixture into the dry mixture and beat on medium speed for 90 seconds. Pour in the remaining wet mixture and beat until just combined.
  4. Bake Layers: Divide batter evenly among the pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
  5. Prepare Buttercream: Beat the softened butter until light and fluffy. Gradually add the sifted confectioners’ sugar, alternating with the cream/milk until smooth and spreadable.
  6. Crumb Coat and Chill: Level the cake layers. Stack and fill the cake layers with buttercream. Apply a very thin crumb coat over the entire cake to seal in crumbs, then chill for 30 minutes until firm.
  7. Final Coat and Chill: Apply the remaining buttercream smoothly, aiming for perfectly straight sides and sharp edges. Chill again for a minimum of 1 hour until the buttercream is rock solid.
  8. Whip Royal Icing Base: Combine meringue powder and warm water in the stand mixer bowl. Whisk until frothy. Gradually add the sifted confectioners’ sugar and beat on high until very stiff peaks form (about 7–10 minutes).
  9. Adjust and Colour Icing: Divide the Royal Icing into bowls. Adjust consistency for stiff (for borders/drop lines), medium (for scrolls/swags), and run-out/writing (for fine filigree). Tint with desired gel colourings.
  10. Establish Base Borders: Using the stiff icing and a star tip (e.g., Wilton 21), pipe firm shell borders along the bottom edge of the cake and the top perimeter.
  11. Pipe Swags (Level 1): Using the medium icing and a slightly smaller star tip, pipe hanging swags (curved lines) around the sides of the cake.
  12. Apply Details (Level 2 Over-piping): Using small round tips (PME 1 or 2) and the medium consistency, pipe scrolls, dots, and teardrop shapes directly on top of the shell borders and swags.
  13. The Drop Line (Level 3): Using the stiff consistency and a very small tip (PME 1), pipe delicate, free-standing, curved lines that drop from the main scrolls, creating the final three-dimensional Lambeth effect.
  14. Finish and Dry: Allow the decorated cake to air-dry for at least 6–8 hours (preferably overnight) in a low-humidity environment until the Royal Icing is completely hard before serving.