Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

In a large bowl, beat 200 grams butter and 200 grams sugar together until pale and fluffy.

Beat in eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.

Sift in 200 grams self-raising flour and fold gently into the batter. Add 2 tablespoons milk and mix until just combined.

Divide the batter evenly between prepared pans. Smooth tops with a spatula.

Bake for 18-20 minutes or until golden and a skewer comes out clean. Remove from oven and cool in pans for 5 minutes, then turn onto a rack to cool completely.

To make the buttercream, beat 100 grams butter until creamy. Sift in 200 grams icing sugar gradually, beating well. Add 1 teaspoon vanilla and 2 tablespoons milk, beat until smooth.

Once cakes are fully cooled, slice each in half and sandwich together with jam and half the buttercream.

To create the butterfly, cut the assembled cake in half. Rotate each half so the cut edges are facing outwards to form wings. Place the two halves together on a serving plate with a small gap between.

Use a small piping bag or a knife to pipe a line of buttercream between the wings as the butterfly’s body. Decorate the wings with remaining buttercream, sprinkles, and sweets as desired.