Preheat the oven to 170c.

Grease and Line 3 different tins or one big one if you are happy to chop the cake up once cooked to create the different sized tiers.

Mix all the sponge dry ingredients together. Then blend all the wet ingredients (including butter) until smooth.

Mix the two together well.

Pour into the tins and put in oven until cooked - approx 40minutes.

Meanwhile put the raspberries and honey in a pan and start to simmer. Simmer for around 15-20 minutes or until setting point (the jam will become firm and form a skin when placed on a cold plate), once at setting point remove from heat.

Allw the cake and jam to cool.

To make the icing melt all the ingredients together in a glass bowl over hot water. Then place in the freezer for about 10 minute , checking and stirring regularly, till it thickens and forms a thicker spreadable icing.

Then remove from freezer and whisk until thick.

Slice the sponge cakes in half and apply the jam generously.

Stack the cakes on top of each other and then apply the icing using a spatula or knife.

For beetroot petal thinly slice raw beetroot and place in oven for an hour at 100c until crisp and then dust with edible glitter.

Decorate as you wish and enjoy fresh.