ad 🍰 RECIPE 🍰I bake for the people I love and now I am a mum, it makes it even more special to bake with and for my daughter Fleur. I think baking is part of my love language and I know it can also mean so many other things for you guys. I made my easy vanilla swiss meringue buttercream 3 tiered cake, with Cake and Courage on top, inspired by the @cathkidston and @britishbakeoff collection. I had so much fun making it and Fleur had a lot of fun poking at the buttercream (and eating a full piece to herself!). Recipe bellow: Ingredients Required: 3 x 15 cm round tins For the sponge; 80g salted butter 240g plain flour 280g caster sugar 2 large eggs 240ml whole milk tablespoon vanilla extract 1 tablespoon baking powder For the Swiss meringue buttercream; 5 egg whites 350g caster sugar 250g unsalted butter Blue, pink and red food colouring METHOD Mix the butter, sugar, flour and baking powder using an electric mixer until you have a crumble mix. Add the milk, eggs and vanilla extract. Quickly mix for 1 minute, divide and spread into 3 butter-greased and flour-sprinkled tins. Bake for 18 - 20 minutes at 180C in a fan oven (insert a skewer to check if fully cooked – the skewer should come out clean). Remove from the tins and leave to cool completely. Make the buttercream. Add the sugar and egg whites to the bowl of the electric mixer. Fill a pan with water and place the bowl on top to warm up. Warm the mixture up for 5 -10 minutes until the sugar has dissolved and the temperature is like a hot bath. Place the bowl back on the electric mixer with the whisk attachment. Whisk the meringue for 10 minutes. Then add the butter in cubes whilst still mixing and continue to whisk until you get a smooth buttery texture. [continued in comments ] #cathkidston #gbbo #thegreatbritishbakeoff #bakingwithlove #bakelove #frenchstyle #bakingwithkids