Preheat the oven to 180ºC/160ºC fan, and line three 8"/20cm cake tins with baking parchment.

In a stand mixer, or a large bowl, beat together the unsalted butter and caster sugar until light and fluffy.

Add in the eggs, self raising flour and beat again until combined well.

Add the raspberries and raspberry coulis and fold a couple of times to slightly combine the mixture.

Split the mixture evenly between the three tins.

Bake the cakes in the oven for 35+ minutes, or until baked through - check with a skewer to make sure they're done!

Leave the cakes to cool in the tins for 10 minutes, and then take out and leave to cool fully on a wire rack.

Beat your unsalted butter on its own for minute or two, to soften it and loosen it.

Add in the icing sugar and beat well until smooth and fluffy.

Add the white food colouring and beat until the colour has lightened.

Remove 1 tablespoon worth of buttercream and add the red food colouring to it.

Put the first cake onto a cake board or plate. Add a little of the white buttercream and spread.

Add half of the jam to the middle of the buttercream and spread slightly (but not right to the edges).

Repeat with the second sponge!

Using a small amount of the white buttercream, spread and smooth around the cake sides and top for a crumb coat and add to the fridge for at least 30 minutes.

Once set, add more of the white buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream.

Once smooth, carefully add small amounts of the red buttercream randomly on the sides of the cake, and smooth around again to create the smudge pattern.

Finish the cake off by piping on any leftover buttercream on the top, and sprinkling on the freeze dried raspberries and fresh raspberries.