Birthday present cake

Pink food colouring

• 75 g raw beetroots
• 70 g water

Sponge cake

• 310 g unsalted butter softened, plus extra for greasing
• 280 g white sugar
• 1 orange zest only, no white pith
• 6 eggs
• 225 g plain flour
• 80 g self-raising flour
• 2 tbsp full cream milk

White fondant icing

• 40 g water
• 3 tsp gelatine powder
• 100 g glucose syrup
• 15 g glycerine (see Tips)
• 620 g icing sugar plus extra for dusting

Pink fondant icing

• 25 g water
• 3 tsp gelatine powder
• 100 g glucose syrup
• 15 g glycerine
• 620 g icing sugar plus extra for dusting

Buttercream icing

• 250 g icing sugar
• 125 g unsalted butter cut into pieces (2 cm)
• 2 tsp boiling water
• ½ tsp vanilla bean paste

Assembly

• 2 tbsp jam (flavour of choice)
• icing sugar for dusting
• water for brushing