White chocolate and rosebud wedding cake

Ingredients

1x26cm/11in plain or chocolate sponge
1x26cm/7in plain or chocolate sponge
600g/1lb 5oz strawberries, hulled and sliced
750g/1½lb unsalted butter, softened
250g/9oz icing sugar
750g/1½lb white chocolate twists
8 shots of Grand Marnier or other orange liqueur
50ml/1½fl oz water
2 tbsp caster sugar
30 mixed white and pale pink rosebuds, to decorate

Method

1. Beat the icing sugar and butter to an almost white batter.
2. Mix together the Grand Marnier, water and caster sugar.
1. Cut each sponge in half horizontally, drizzle with the Grand Marnier mixture and spread with a little of the butter cream.
2. Scatter with strawberries and sandwich the sponges together again.
3. Place the large sponge on a cake board and the small one on the top.
4. Spread the remaining butter cream evenly over the sponges and position the chocolate twists around the edges of each cake.
5. Place rosebuds around the edge and carefully position a small arrangement in the centre of the uppermost cake.