1.Level tops of cakes to remove icing. Secure one cake to the cake board with a little frosting/butter cream. Spread top of cake with cup of frosting/butter cream; top with the remaining cake. Spread top and side of cake with remaining frosting/butter cream.
2.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
3.Secure meringues around the side and top of the cake.
EQUIPMENT 25cm (10-inch) round cake board You can make your own meringues for this cake and colour them any colour you like. This works well as a Christmas cake using green and white meringues. You can use butter cream instead of vanilla frosting if you like.