Prepare the Sponges: Preheat your oven to 180°C (160°C fan). Grease and line the bases of three 20cm (8-inch) round cake tins with parchment paper. In a large bowl or the bowl of a stand mixer, cream the softened butter and caster sugar together for about 5 minutes until pale and fluffy.

Mix the Batter: Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of your flour. Stir in the vanilla bean paste. In a separate bowl, whisk together the plain flour, baking powder, and salt.

Combine and Bake: Add half the dry ingredients to the wet ingredients and mix on a low speed until just combined. Pour in the milk, mix again, and then add the remaining dry ingredients. Mix until you have a smooth batter, being careful not to overmix. I used to struggle with this dish until I discovered this technique: weigh the total batter and divide it equally between the three prepared tins for perfectly even layers.

Bake the Cakes: Bake for 35-40 minutes, or until a skewer inserted into the centre of each cake comes out clean. Let the cakes cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely.

Make the Buttercream: While the cakes cool, make the Swiss meringue buttercream. Place the egg whites and sugar in a heatproof bowl set over a pan of simmering water (a bain-marie). Whisk continuously until the sugar has completely dissolved (you shouldn't feel any grains when you rub it between your fingers) and the mixture is hot to the touch.

Whip the Meringue: Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed for 8-10 minutes until you have a thick, glossy meringue and the outside of the bowl feels cool to the touch.

Add Butter and Chocolate: Switch to the paddle attachment. With the mixer on low, add the softened butter one cube at a time. The mixture might look split or curdled at some point—this is normal! Just keep mixing, and it will come together into a silky-smooth buttercream. Finally, mix in the salt, vanilla, and the cooled, melted white chocolate.

Assemble the Cake: Level your cooled cake layers if needed. Place the first layer on a cake stand or serving plate. Spread a generous layer of buttercream over it. Repeat with the second layer, then place the final layer on top. Apply a thin ‘crumb coat’ of buttercream all over the cake to trap any loose crumbs. Chill in the fridge for 30 minutes.

Final Frosting: Once chilled, apply the remaining buttercream to the top and sides of the cake, using an offset spatula or cake scraper to get a smooth finish. Return the cake to the fridge to chill for at least another hour until the buttercream is firm to the touch. This is critical for a neat drip.

Create the Rose Gold Drip: Place the chopped white chocolate in a heatproof bowl. Heat the double cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes before stirring until smooth. Let the ganache cool for about 10-15 minutes until it's slightly thickened but still pourable. Stir in the rose gold lustre dust and a drop of food colouring, if using.

Decorate: Carefully spoon or pour the cooled ganache around the top edge of the chilled cake, encouraging it to drip down the sides. You can use a piping bag for more control. Pour the remaining ganache over the top of the cake and smooth it out. Decorate with your chosen toppings while the drip is still setting.