Pastel chequerboard celebration cake

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line 4 x 22cm round cake tins. Combine eggs, half the butter and caster sugar in a food processor and purée until smooth. Transfer to a large bowl and whisk in flour, milk and 1 tablespoon of the vanilla. Tint half the batter pale pink and half pale yellow.

Divide pink batter between 2 cake tins and yellow batter between the other 2 tins. Bake for 30–35 minutes, until you can insert and remove a skewer cleanly. Let cool

Meanwhile, put remaining butter and vanilla with icing sugar in the bowl of an electric mixer and beat with paddle attachment on medium speed for 10 minutes, until very light.

Place cooled cake rounds on a clean bench and trim tops to level. Use a 13cm round cutter to remove a large circle from centre of each round and place on bench (also reserving outer rings). Next, use a 6cm round cutter to remove a circle from centre of each 13cm piece, giving 3 concentric pieces from each round (12 in total)

Alternating between pink and yellow pieces, reassemble each cake round with a 4cm circle, 13cm ring and outer ring. Spread 1 round with ¼ cup buttercream, then place an alternately patterned round on top. Keep building layers, then cover cake with remaining buttercream. Coat with sprinkles and serve with figs and raspberries