I went for Mary Berry's classic Victoria sponge mix:
225g caster sugar
225g self Rasising Flour
225g cooking margerine
4 eggs ( beaten)
2tsp baking powder
Splash of vanilla (my addition to the recipe)
You basically throw it all in a bowl and whisk until just combined. Bake at 180C for 20-25 mins.
Initally i cooked the cakes full height and then split it into 3 sections to fill but i found the outside edge edge was far to dark so i had another go and baked each layer individually. I then levelled and stacked each layer with vanilla buttercream and raspberry jam.
I found a new little icing sugar dispenser gadget to easily dust your cakes etc with icing (see tomorrow's blog post for more details!) I am pleased with the result and when i add a third tier and stack it on the glass cake stand i think it will look great at the wedding!