• Heat oven to 190C/fan 170C/gas 5. Prepare the silicone moulds by lightly spraying them with vegetable oil and put them on a baking tray for stability. 
• You will be making 4 cakes in two stages, ready to be sandwiched together later. 
• Add 400g caster sugar and 400g butter to a mixing bowl and beat until creamy. Add 4 eggs and 4 tbsps of milk and beat until you have a smooth batter. 
• Into the bowl, sieve 400g self-raising flour, 2 tsps baking powder and fold everything together. Don't overmix or you'll knock the air out and end up with flat cakes. 
• Divide the mixture between the two number moulds. Use a spoon to ensure the cake mix is right to the edges of the number and then smooth the top. It doesn't have to be perfect as you'll trim it once it's baked. 
• Bake for 30 minutes or until a skewer inserted comes out clean. 
• Once baked, leave on a wire rack to completely cool before you attempt to turn them out. 
• When your first two cakes are cooled and removed from the moulds repeat steps 3-7.
• Trim the tops of the cakes with a serrated knife. You can freeze them at this point or wrap them in greaseproof paper until it's time to decorate.

To Make the Buttercream

• Beat the butter until creamy then beat in the icing sugar a couple of tablespoons at a time. Beat in the vanilla extract then check the consistency. If it's too thin add more icing sugar if it's too thick add a little milk. 

To Decorate

• Spread approximately half a jar of jam on two of the cakes (number 1 and number 8)
• Fill a piping bag fitted with a large round nozzle with the buttercream. Pipe large round circles on top of the jam on each cake. Sandwich the other cakes on top. 
• Pipe large round circles of buttercream all over the top of each of the cakes. 
• Decorate with macarons, meringues, lindt chocolates and roses.