Once each cake is cooked through, remove from the oven and allow to cool completely
Meanwhile make your buttercream:
beat the butter for a few minutes until it is soft
add the icing sugar, slowly and in smaller quantities , and add the vanilla extract and beat until smooth .
add the milk - just a little to start with until your buttercream is soft and smooth and a nice consistency.
Once they are completely cooled , carefully slice each cake in half to make 8 sponges
Sandwich each cake back together with the vanilla buttercream on one side and some strawberry jam on the other
Place each assembled cake onto the cake board- starting with the 9 inch ones first of course, then the 8 inch and then the 6 inch
Place the 4 cake dowells into the cake to steady it
Add more butter cream around the outside of the cake - not to thickly but enough to lightly cover it smoothly.
Just before the cake is served , place a small circle of baking parchment onto the top of the cake and place 3 roses with short stems (tied together) onto the top of the paper
I added 3 more roses around the side of the cake and held the stems in place with cocktail sticks
Spray the cake (and the roses) with the edible gold glitter spray
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/08/golden-sparkle-celebration-cake-gbbobloggers2016-week-1.html