Wash the raspberries well then put them in a saucepan. Mash the raspberries with a fork until they have become a collective pulp. If wanting to remove the seeds, do so now by straining them through a sieve into a bowl. Place back into the saucepan and turn the heat up to medium.

Once the raspberries start to bubble, turn the heat up to a medium-high setting and add the sugar. Stir in the sugar until it has dissolved.

Squeeze in the lemon juice and stir in.

Allow the mixture to simmer for 10 minutes until reduced and thickened. The colour will also go darker.

To test whether your jam is ready, use a spoon to get a dab of jam from the saucepan and drop the dab of jam onto a clean and cool plate or bowl. Leave for a few moments, then gently push your finger into it. If the jam feels set and squidgy, it’s ready. If it’s still liquid-like, allow the jam to simmer for a few more minutes before testing again.

When your jam is ready, pour it into a clean jar or glass container and leave to cool on the side.

Preheat your oven to 180°C [350°F] or 160°C fan. Grease and line three deep 8 inch round cake tins. Set aside.

Weigh out your eggs in their shells and get as close to 500g as possible. Then, weigh out the rest of your ingredients to the exact weight of your eggs.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating in between until fully incorporated.

Spoon in the vanilla extract and beat in.

Sieve in the flour and mix in until the flour is no longer visible. Avoid over mixing here.

Split the cake mixture evenly between your three lined cake tins. Lift each one and bang it on your work surface to pop any large air bubbles.

Bake the sponges on the middle shelf of your oven for 30 - 35 minutes or until baked.

Your cake sponges will be ready when a skewer comes out clean when tested; the surfaces spring back when gently pressed on, and you hear little to no bubbling/crackling when you listen to them.

Once baked, leave the cakes to cool in the tins for 10 or so minutes before transferring upside down to a wire rack to cool completely.

While your cakes are cooling, make your buttercream frosting.

In a large mixing bowl, beat the butter to loosen it. Pour in ½ the icing sugar and beat in until light and smooth.

Add the remaining ½ of the icing sugar and beat in until smooth. Spoon in the vanilla extract and beat in.

If your buttercream seems overly stiff, add a small splash of water or milk and beat in to loosen it a little.

Spoon 2 heaped tbsp of the buttercream into a smaller bowl. This will be your leafage. Do the same again with another bowl: this will be for your branches. Spoon 3 heaped tbsp into another small bowl: this will be for your wisteria flowers.

Add a couple of drops of green food colouring into the first bowl and beat in until an even colour is achieved. Do the same with the brown food colouring and violet food colouring in the other bowls. Start with a small amount of food colouring in each one and build on it if needed to achieve the desired tint or shade.

When your cakes are completely cool, build your cake.

Place a small dab of plain buttercream on a plate/cake stand/cake board. Put a cake sponge over it to create your first layer.

Add a generous amount of plain buttercream on top of the jam. The easiest way to do this is by either piping the buttercream straight onto the jam, or by spreading it on the underside of the next sponge layer.

Place your next sponge layer on top of the base of the cake. Repeat the same process with the jam and buttercream.

Top the cake with the last sponge layer.

Take a moment here to place 1-2 heaped tbsp of plain buttercream into a piping/sandwich bag with your chosen piping tip for the door frame. Set aside.

Using the remaining plain buttercream, create a semi-naked crumb coat layer over the entire cake. Use a palette knife to do this and don’t worry too much about achieving a completely smooth finish; this is the rustic element of the cake!

Chill the cake in the fridge while you make your decorations.

If using sugar paste in multiple colours, mould your bees and door using the appropriate colours: green for the door, yellow for the bees’ bodies, black for the bees’ stripes, and white for the bees’ wings.

If using white sugar paste, shape the door, the bees’ bodies and their wings. Attach the wings to the bees’ bodies by dabbing the base of the wings with water and gently pressing them onto the bees’ bodies. Work at a good pace as the sugar paste will start to harden as you work.

Use this time to spoon the violet buttercream into a piping bag or sandwich bag with your chosen piping tip i.e. a small closed star tip. Do the same with the brown and green buttercream in separate piping/sandwich bags with the appropriate piping tips attached.

Retrieve your cake from the fridge. Gently press the sugar paste door into the front of your cake, securing it to the buttercream frosting.

Do the same with your bees around your cake.

If doing so, paint these sugar paste features using the appropriate food colourings/paints and a small paint brush. If needed, mix the food colouring/paste with a dash of vodka in a small bowl to create a thinner paint. This is optional with liquid food colouring.

If desired, use a thin and blunt tool (end of a paint brush would work) or knife to etch in the panels on the door instead of painting them.

Using the piping bag of plain buttercream you set aside earlier, pipe the detailing of the door frame around your sugar paste door.

Pipe on your wisteria branches in various areas around your cake.

Use the piping bag of green buttercream to pipe the leafage around and on your branches.

Finish by piping the violet buttercream around the leafage and branches to create your wisteria flowers.