Juliet Sear’s Three Tier Showstopper

Inspired by Great British Bake Off? Impress friends with Juliet Sear's stunning showstopper.

Prep Time - Cook Time - Serves


For the sponge:
4 Clarence Court Burford Brown eggs
600g golden caster sugar
600g soft slightly salted butter
600g self raising flour, sifted
1 heaped tsp baking powder
3 tsp vanilla bean paste

For the vanilla frosting:
1 kg soft unsalted butter
2 kg silver spoon icing sugar
4 teaspoon vanilla bean paste

For decoration:
Freeze dried raspberries
400g dark chocolate
Fresh raspberries
Chocolate shards
Meringue kisses
Gold Leaf
Colour buttercream
Chocolate vermicelli


Pre-heat the oven to 180 degrees centigrade. With a mixer or whisk beat the butter, vanilla and sugar until very soft, pale & creamy. Mix in each egg on slow until fully incorporated.

Gently mix in flour and baking powder until just combined – don’t over mix!

Grease and line each tin, then weigh in the batter and level them off –

2 x 4″ round cake tin with 200g batter

2 x 6″ round cake tin with 350g batter

2 x 8″ round cake tin with 600g batter

Bake for 25-35 minutes until cooked through, light and springy, then turn them out and leave to cool.  Trim any humps and level them to the same height.

Sandwich a generous layer of frosting and jam between each pair of sponges and put each layer on a cake board the same size as the tiers.

Spread frosting around the sides and top to crumb-coat, neaten off and chill for 30 minutes.

Apply another layer of frosting al over and neaten it with a palette knife or side scraper. Sprinkle chocolate vermicelli and freeze-dried raspberries around the bottom of each layer and chill for another 30 minutes.

Insert cake dowels in the 8″ and 6″ layers and stack the layers, using a little bit of buttercream to help them stick. Melt the dark chocolate and use it to decorate with a drop effect.

Add any decorations that you wish – fresh raspberries, macarons, edible flowers are among our favourites.

Share this: