4 layers of rich vanilla buttermilk cake, filled with silky Italian meringue buttercream, and decorated with chocolate, sprinkles and macarons
Sponge can be made the night before. Wrap well in cling film once fully cooled, and store in the fridge.
Any left over IMBC can be frozen. To reuse, allow to defrost to room temperature, then whip until silky again
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