Method

To make the cake

• 1
  Preheat the oven to 170℃/340℉ and grease 2x 6-inch cake tins.
• 2
  Melt the butter and before it starts to boil, remove it from the stove and infuse the tea leaves for at least 15-20 min.
  
  Strain the infused butter and you will be able to harvest 280-300g of infused butter. Discard the tea.
• 3
  Put the butter in the fridge for 15 minutes, until it looks soft at the touch. Beat the tea butter and sugar together until light and creamy.
• 4
  Add the eggs, one at the time and then add the vanilla extract.
• 5
  Sift the self-raising flour, plain flour, baking soda, baking powder and salt in a big bowl. Fold in half the dry ingredients, then half the tea. Repeat with the rest (be careful not to over-mix it). Finally fold the 100 and 1000s into the mixture.
• 6
  Divide the batter into the two tins and bake them for 50-55 minutes until the cakes are well risen and golden.
• 7
  Leave them to cool down on a cooling rack.

To make the syrup

• 1
  Mix the water and sugar in a small saucepan and bring them to boil. Once the sugar is dissolved, remove from the stove and let cool down.

To make the birthday tea jelly

• 1
  “Bloom” the gelatine in 3 Tbsp of water and leave it for 5 minutes.
• 2
  Bring the tea and the sugar to boil until the sugar is dissolved and remove it from the heat. Add the bloomed gelatine in the hot (not boiling) tea and mix very well.
• 3
  Divide the mixture into the 2 cleaned cake tins and leave it in the fridge for at least 2-3 hours, until they are set.
• 4
  Once it’s ready, break small pieces of tea jelly.

To make the swiss meringue buttercream

• 1
  Put the egg whites and sugar in a mixing bowl. Place the bowl over a saucepan with simmering water and whisk the mixture.
• 2
  Rub a bit of the mixture between your fingers (be careful, it’s hot) and if you don’t feel any sugar crystals, you can remove the bowl from the stove. Alternatively, you can use a thermometer and remove the mixture from the stove when it reaches 71℃ (160℉).
_{Alternatively, you can use a thermometer and remove the mixture from the stove when it reaches 71℃ (160℉).}
• 3
  Transfer the hot bowl to a stand mixer fitted with a balloon whisk attachment and beat on medium/high until you get stiff peaks (at least 12-15 minutes).
• 4
  Reduce the speed to medium and slowly add the salt, vanilla, and small pieces of butter. Once the buttercream is creamy and shiny, it’s ready.

To assemble

• 1
  Remove the cake domes and cut the cool cakes in half. You should get 4 flat layers. Add a few tbsp of syrup on each layer.
• 2
  Place a thin layer on buttercream and add a few small pieces of jelly (mainly in the middle) Alternatively, you can use a thermometer and remove the mixture from the stove when it reaches 71℃ (160℉).
• 3
  Crumb coat the cake and leave it in the fridge for 15 minutes.
• 4
  Finally add the last coating and decorate it with sprinkles and some piped buttercream. Happy Birthday!