1. Grease 3 x 22cm round cake pans. Line with baking paper.
2. Place eggs in large bowl of electric mixer. Beat until frothy. With motor operating, gradually add caster sugar, beating well after each addition. Beat for further 5 minutes until mixture is thick and creamy. Fold in sifted flour until just combined.
3. Place butter, milk and extract in a small saucepan. Stir over low heat until butter melts. Gently fold warm milk mixture, in two batches, into egg mixture until combined.
4. Spoon one-third of the mixture into one of the prepared pans to make vanilla cake layer.
5. Divide remaining mixture between two bowls. Add colouring and essence to one portion. Stir to tint pink. Pour into second prepared pan.
6. Blend cocoa and extra warm milk in a small bowl to form a paste. Stir into remaining portion to make chocolate cake layer. Pour into remaining prepared pan.
7. Cook pans, on two shelves, in a moderate oven (180C) for 25 minutes, or until cooked when tested, swapping pans halfway through cooking. Stand cakes in pans for 10 minutes before turning onto wire racks to cool.
8. Place 1 / 2 cup of the cream and icing sugar mixture in a small bowl. Beat with an electric mixer until firm peaks form.
9. To assemble cake, sandwich chocolate cake and vanilla cake with half the jam and half the whipped cream. Spread vanilla cake with remaining jam and whipped cream. Top with strawberry cake. To make icing, place chocolate and remaining cream in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Cool at room temperature until spreadable. Spread icing over top and side of cake. Decorate with hundreds and thousands.

Tip: Cake layers can be made up to two days ahead. Store
in an airtight container or freeze for up to two months.

For more great recipe ideas from Barbara Northwood, check out the latest issue of New Idea - on sale now!