Make your sponges

Preheat your oven to 180C/350F/Gas4

Grease & line two 20cm cake tines (3 if you are increasing the amounts of batter mix for a 3 tier cake)

Cream the Butter & caster sugar until light and fluffy (a Stand Mixer or hand whisk makes this very easy)

Then add one egg at a time and beat well, if your batter splits then add 1 Tablespoon of your flour

Keep going until all your eggs have been added

Fold in your flour and then stir in the soured cream, (if using vanilla add it here) making sure it is all combined well

Bake your sponges on the middle shelf of your preheated oven for 25-30 minutes. Your sponges should spring back on touch when gentle pressed

When baked remove from the oven and leave to cool for at least 5 minutes in the tins

Then carefully remove the sponges, gently removing the greaseproof paper

Leave to cool on a wire tray tops down, bottoms up

Make your Butter Cream

Beat your butter until soft and smooth. Again a stand mixer or hand whisk helps

Slowly add your icing sugar and beat well

Keep going until all your icing sugar is incorporated

Finally whisk in 2 teaspoons milk to slacken the mix, If you are adding Vanilla, do so at this point and mix well

Construct your cake

Firstly make sure your sponges are cold

Next pop your first sponge on your serving plate or cake board

Using a Teaspoon (piping bag if you prefer but I wanted to make it simply) place a ring of Butter-icing around the edge of the base sponge

Then spoon your lemon curd or jam in the middle and spread to the sides of the butter cream

Next pop the top sponge on and press down a little

Tip your Butter Icing on top and using a palette knife 'paddle' backwards & forwards and basically coat your whole cake.

Make sure the top is smooth, however the sides do not need to be totally covered in Butter Icing (hence the 'naked' part)

Once roughly covered in Butter Icing use the palette knife to scrape around the sides, it's ok to see the sponge visible

Then its time to decorate by placing your flowers around the top, with your rosemary and fruits!