Six of the best party cakes by harry and meghan’s wedding-cake maker life and style the guardian gas and supply acworth ga

In a separate bowl, whisk the flour and baking powder, then fold half into the butter. Add in the milk, then the remaining flour. Scrape the bottom of the bowl and mix once more. Pour into the prepared tin and smooth the top with a palette knife or spatula. Bake for 50-60 minutes. Leave to cool for 15-20 minutes, then remove from its tin by running a small paring knife along the inside of the tin to release the cake. Or, if you have used a loose-bottomed tin, set the base of the cake tin on top of a tin of tomatoes, or similar, and gently push the sides of the cake tin down.

To make the icing, puree the raspberries with the two tablespoons of icing sugar, then strain. Transfer to an electric mixer. Add the milk, butter and 250g of the icing sugar, and beat on low for three minutes. Add the rest of the sugar and beat until the icing is light but holds its shape. Mix in the kirsch and lemon juice.

Wash and dry the cake tin, and line with clingfilm with plenty lapping over the sides and set aside. Using a serrated bread knife (the longest one you have), score a horizontal line a third of the way up the side of the cake and then slowly cut the cake into thirds horizontally. Trim the top layer slightly if it is domed. Slide a tart tin base or cardboard disc between the bottom and middle layers of the cake, and lift off the top two layers on to a large plate. Slide the bottom layer of sponge into the lined cake tin and pipe a border of icing around the edge. Don’t worry if the icing touches the sides of the tin, as you are essentially creating a dam for the filling.

Smooth half the jam over, and pipe a few stripes of icing on top. This acts as a glue to adhere one cake to another and it also creates delicious pockets of jam and icing between the layers.Put the middle sponge on top and repeat the above process. Top with the third sponge, pull up the sides of clingfilm and wrap up the cake. Chill for at least two hours, or overnight before removing from the tin to ice the top and sides. Scatter with more berries and serve. Lemon drizzle loaf

You will need a 12-hole madeleine tin to make these. First, prepare the tin. Melt a good amount of butter and leave to cool slightly, then brush it into the tin and dust with flour. Put the tin in your freezer for five minutes or so, then repeat the process – if you are using a silicone mould, you can omit this second step. Keep the tin in the freezer until you are ready to use it.

Heat the oven to 160C/325F/gas 3. In a heatproof bowl set over a pan of barely simmering water, carefully melt the butter, then take off the heat and leave to cool slightly. Add the honey to the butter to dissolve it, then add the rose water.

In a bowl, whisk the caster sugar and eggs until smooth, then whisk in the melted butter mix. In another bowl, whisk the flour and baking powder, then whisk these dry ingredients into the egg and butter mix until smooth. Spoon the batter into the prepared tin.

Turn the madeleines out of the mould and dip them in the icing or drizzle over the top. Serve right away – they are best eaten within the hour. (Remember, you can make the madeleine mixture in advance and bake it just before you want to serve.) Hazelnut toffee cake