Pink velvet macaroon cake

1.Preheat oven to 180°C/350°F.

2.Grease and line cake pans. Beat butter, eggs, extract and sugar in small bowl with electric mixer until mixture is light and fluffy.

3.Transfer mixture to large bowl; stir in sifted flour, cornflour and cocoa, and combined buttermilk and colouring in two batches.

4.Combine vinegar and soda in small bowl; allow to fizz, then fold into cake mixture. Divide mixture between pans. Bake large cake about 1 hour 20 minutes and small cake about 1 hour.

5.Stand cakes in pans 10 minutes; turn top-side up onto wire racks to cool. Wrap cooled cakes in plastic wrap, freeze about 40 minutes or until cakes are firm. Trim and split each cake into three even layers.

6.Make cream cheese frosting. Have butter and cream cheese at room temperature. Beat butter, cream cheese and juice in large bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar until frosting is smooth.

7.Secure larger layer to largest board with a little frosting. Top with remaining layers using about ¼ cup of the frosting between each layer.

8.Secure smaller cake layer to small board with a little frosting. Top with the remaining layers using about ¼ cup of the frosting between each layer. Use spatula to spread remaining frosting over top and sides of both cakes.

9.Push trimmed skewers into large cake to support the top tier. Position small cake on large cake. Smooth frosting with spatula.

10.Gently twist each macaroon to separate into two halves (or carefully cut with a small sharp knife if they’re firmly stuck); press the macaroon halves around the sides of both cakes before the frosting sets.

11.Press the macaroon halves around the sides of both cakes. Arrange the macaroons in any colour combination.