180°C, Gas 4, Fan 160°C, 350°F

Layers of Vanilla Sponge

• Warm up the oven
• Grease three 18cm/7″ round cake tins inside and out, or line them with baking parchment.
• Pour the flour into a big bowl using a sieve.
• Small chunks of butter should be cut up and added to the mixing bowl. Stir to coat the butter with flour.
• Crack the eggs into the bowl, then whisk in the sugar and vanilla extract until creamy.
• Stir in the milk thoroughly.
• Smooth the tops of the baking tins after dividing the mixture among them.
• Bake for 20 to 25 minutes, or until the cakes begin to pull away from the side of the pan and become a light brown.
• Place the cakes onto a wire rack and remove the paper backing.

Buttercream White Chocolate

• Small chunks of butter should be cut and added to a mixing dish.
• Beat in the milk and icing sugar until creamy.
• Grate the white chocolate coarsely into the mixing bowl and thoroughly combine.

White Icing

• Place the cubed butter into a mixing dish after it has been chopped.
• Smooth butter is achieved by beating it.
• Beat in the icing sugar until well mixed.
• After measuring the cream cheese into the bowl, beat it until it becomes smooth.

white chocolate Shards

• Cut the chocolate into square pieces.
• Place the chocolate chunks in a small bowl and cook in the microwave on high for 60 to 80 seconds, or until the chocolate is soft.
• Transfer the chocolate onto a marble tile, a piece of parchment paper, or the back of a baking tray.
• Thinly coat the surface with chocolate.
• Go to relax.
• Shatter the chocolate into pieces when you’re ready to use it

Drip of White Chocolate

• Dice the chocolate into tiny square pieces.
• Transfer the cream to a saucepan and set it over medium heat
• Remove the pan from the heat as soon as the cream reaches a boiling point.
• Drop the chocolate cubes into the heated cream right away, give the pan a shake, and let it sit for five minutes.
• Cream and chocolate should be gently stirred until smooth.
• Allow to cool.

Layer Cake with White Chocolate

• Spread the white chocolate buttercream filling evenly over the tops of the two chilled sponges.
• After layering the sponges on top of each other, let them set.
• Distribute half of the white icing gently over the cake’s sides.
• Cover the cake’s top with the leftover frosting.
• Allow the white chocolate to trickle down the sides of the cake as it is poured around its perimeter.
• Disperse the pieces of white chocolate all around the cake’s edge.