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This easy cake hack uses shop-bought sponges as a handy trick, buy the other ingredients and frost the cake yourself for a show-stopping centrepiece without all the effort. See method
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Place one of the coconut sponges on a plate or cake board, securing with a little of the vanilla frosting underneath.
Beat the remaining frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge. Spread 3 tbsp jam on top, leaving a 2cm border around the edge. Invert the second sponge and place on top, so that the coconut icing presses into the jam; press down to secure.
Spread the sides and top of the cakes with icing. Drag a palette knife around the outside and top
of the cake to smooth, holding it at a right-angle to ensure the cake of the cake to smooth, holding it at a right-angle to ensure the cake is straight. Smooth off most of the icing to give the cake a ‘naked’ effect. Leave to set in the freezer for 20 mins or in the fridge for 1 hr.
Stick the blackberries in a wreath around the top of the cake, and place little mint leaves delicately among the blackberry crown. Keep covered in the fridge for up to 4 days.
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