Four-tier wedding cake with raspberry cream cheese frosting

Reverse cream the cake: run the cake flour, sugar, baking powder and kosher salt in a stand mixer, then add the softened butter and cream them together.

Add the vegetable oil and buttermilk, then the separately combined eggs, yolks, buttermilk and vanilla. Work in three batches.

Rest the batter in airtight containers in the fridge overnight; it comes out the texture of mashed potatoes and is designed to hold for days.

Line each cake pan with a parchment cartouche stuck down with cooking spray, insert a baking nail in the 11 inch pan and tie soaked cake strips around all but the smallest.

Bake at 325 until baked through and a fork comes out clean.

Jam: chop the hulled strawberries with a bench scraper into a pot with the raspberries and sugar, cook to a simmer and add the zest of two lemons.

Once reduced by half, blend with an immersion blender, cook down another 20 percent and pass through a mesh sieve to remove the seeds; chill.

Frosting: cream the butter with the cream cheese, add the powdered sugar, vanilla and sea salt, then the freeze-dried raspberry powder. Repeat twice more.

Invert the cooled cakes onto a rack, peel off the parchment and remove the strips and nails.

Level each cake at eye level with a long serrated knife, saving the scraps, and split each into two layers.

Assemble smallest to largest: a layer of frosting with a cavity pressed in for the jam, the jam, then the next layer; crumb coat on a turntable and chill.

Variation: if the frosting has stiffened overnight, put it back in the mixer and thin it with a couple of tablespoons of milk until it spreads smoothly.

Chill the crumb coated tiers about two hours in the fridge or freezer, then finish with a generous solid layer of frosting, shaping the sides straight.

Push plastic straws shorter than the tier height into the 9 and 11 inch cakes for support.

Impale the tiers onto a sawn dowel through the largest cake, pressing frosting between each to cover the straws and bed the next tier.

Pipe the reserved uncoloured cream cheese frosting around the edges with a shell rose tip, add frosting drapes down the sides, then the sugar roses, the fondant top hat and the chocolate diamonds.