A tender, all-butter Genoese sponge sandwiched with rich vanilla buttercream and a layer of tart raspberry jam, topped with marzipan ready to be iced by our clever cake decorators – the ‘fine art’ department of Bettys. Every stem, petal and leaf is piped by hand, and so while they’re all consistently beautiful, each one has its subtle nuances – just like a calligrapher's handwriting.

To keep things fresh we use two traditional confectioners tricks (that also happen to be delicious!); a fine layer of white chocolate to seal the base of the sponge, then a brush of apricot glaze on the top, to fix the buttery cake to its marzipan hat.

A beautiful show of Yorkshire bluebells, the perfect centrepiece for a celebratory tea.