Happy heartbreak cake recipe
 If you know someone that needs cheering up, this spectacular, yet surprisingly simple-to-make, happy heartbreak cake will bring the sunshine back. You will need three 20cm/8in sandwich cake tins and a freestanding mixer. 340g/12oz unsalted butter, softened, plus extra for greasing340g/12oz caster sugar6 large free-range eggs340g/12oz self-raising flour1 tbsp vanilla extract 2 tbsp milk 340g/12oz unsalted butter, softened, plus extra for greasing 340g/12oz caster sugar 6 large free-range eggs 340g/12oz self-raising flour 1 tbsp vanilla extract 2 tbsp milk 300ml/½ pint pink champagne 50g/1¾oz caster sugar280g/10oz unsalted butter, softened560g/1lb 4oz icing sugar, siftedpink food colouring (optional) 300ml/½ pint pink champagne 50g/1¾oz caster sugar 280g/10oz unsalted butter, softened 560g/1lb 4oz icing sugar, sifted pink food colouring (optional) 4–6 tbsp raspberry jamwaffle ice cream conesalted caramel popcornchocolate malted milk balls (such as Maltesers)chocolate-coated strawberries (optional) 4–6 tbsp raspberry jam waffle ice cream cone salted caramel popcorn chocolate malted milk balls (such as Maltesers) chocolate-coated strawberries (optional) Method First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours.Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper.To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine.Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like.To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes.To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth.To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using. First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours. First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours. Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper. To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine. To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine. Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like. To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes. To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes. To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth. To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth. To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using. To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using.