For the cake

  • 350g unsalted butter
  • 350g golden caster sugar
  • 6 eggs, beaten
  • 350g self-raising flour
  • 100ml Prosecco

For the filling

To decorate & serve

  • 400g tub Renshaw Vanilla Frosting
  • 350g tub Lakeland Pink Fizz Frosting
  • 200g white chocolate, melted
  • Freeze dried strawberry pieces
  • SugarSin® Prosecco Gummies
  • SugarSin® Fizzy Prosecco Gummies
  • Thomas & Grace Prosecco Truffles
  • Meringue kisses
  • Edible gold lustre



  1. Preheat the oven to 160°C/Gas 3. Grease two deep, loose-based round tins and set aside.
  2. Cream together the butter and sugar until light and fluffy, then gradually beat in the eggs a little at a time.
  3. Fold in the flour and then pour in the Prosecco. Stir until smooth.
  4. Spoon the mixture into the tins and bake for 45-50 minutes until the cakes are well-risen, springy to the touch and a skewer inserted into the centre comes out clean. Leave to cook in the tin for 10 minutes and then turn them out onto a cooling rack to cool completely.
  5. Once the cakes are completely cool, spread the Prosecco jam onto the top of one of the cakes, and then spread the vanilla frosting on top to sandwich the cakes together.
  6. In a large bowl, mix together the tubs of vanilla and pink fizz frosting until the colours are mixed but not completely blended, then use a spatula to cover the top and sides of the cake.
  7. Pour melted white chocolate over the top of the cake, letting it drip down the sides. Pour any remaining white chocolate into a shallow mould or tin, sprinkle with freeze dried strawberry pieces, leave to set and then break into shards for the top of the cake.
  8. Load the top with fizz-flavoured gummies, truffles and meringue kisses, and dust with a little edible gold lustre.