Cook: 40 min
300g Butter, plus extra for greasing
300g caster sugar
300g self-raising flour, sifted
8 shots of Cointreau, Grand Marnier or other orange liqueur
15-18 Strawberries, hulled and sliced
For the butter cream:
750g icing sugar, sifted
750g unsalted Butter, softened
750g white chocolate twists
30 white rosebuds
200g caster sugar
1. Preheat the oven to 180°C/gas 4. Lightly butter and line a 18cm-diameter deep cake tin.
2. Put the butter and sugar in a large mixing bowl. Beat together for about 5 minutes until pale and fluffy.
3. Break the eggs into the bowl one at a time, beating well after each addition.
4. Fold in the flour.
5. Pour the mixture into the cake tin, levelling the surface with a palette knife.
6. Bake in oven for 30-40 minutes until springy or a skewer inserted in the centre comes out clean.
7. Leave in the tin for a few minutes then turn out onto a wire rack to cool.
8. To make the butter cream, beat the icing sugar and butter together to an almost white batter.
9. Trim the surface of the cake with a serrated knife. Cut the cake in half horizontally.
10. Sprinkle with the Grand Marnier.
11. Sandwich together the two halves with some of the butter cream and the strawberries.
12. Pile the remaining butter cream on top of the cake. Spread it over the top and down the sides using a palette knife. Dip the knife in hot water and smooth the surface.
13. Position the chocolate twists around the edges of the cake.
14. Place the rosebuds in a foil covered oasis (approximately 10cm in diameter) and place on top of the cake.
15. Place the caster sugar for decoration into a clean pan and put on a high heat until all of the sugar has dissolved and you are left with liquid sugar.
16. Place the bottom of a pan into a bowl of cold water to stop the sugar cooking further. Leave to cool for 2 minutes.
17. Spin the sugar and place on top of the cake.