• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Grease 2 x round, 20cm springform baking tins with butter/margarine and line the base with baking paper (see above blog post on how to do this).
• Add the Stork (or butter) and caster sugar to a large mixing bowl and beat until pale and fluffy. Add the eggs and mix again until combined.
• In a small bowl, mix the red food colouring and vanilla extract together - this will help it mix evenly into the cake batter a bit more. Pour the colouring/vanilla mix into the cake batter and beat again with the mixer until it is an even. vibrant crimson colour.
• Mix the gluten free flour, baking powder, xanthan gum and cocoa powder in a separate bowl and then sift into the mixture. It's important to use a sieve here to ensure you don't get any lumps!
• Pour in the buttermilk and then beat with the mixture again until you have a smooth batter with no lumps of flour.
• Add the vinegar to a small bowl, pour in the bicarbonate of soda, stir briefly to mix (it should fizz and bubble a little!) and then pour into the cake mixture. Beat with the electric mixer until combined.
• Working as quickly as you can, pour the cake batter evenly between the two baking tins then place in the centre of the oven and bake for 30-35 minutes. Do not open the oven door until at least 30 minutes! The cakes should have risen and when pricked with a skewer in the centre, it should come out clean. Remove from the oven to cool completely.

To make the frosting:

• Add the butter (it's very important this is at room temperature!) to a large mixing bowl and beat with the electric mixer for 1-2 minutes.
• Add the icing sugar, vanilla extract and salt to the mix and beat again until fully combined.
• Add the cream cheese and beat the mixture for several minutes until it is thick, light and fluffy with no lumps of cream cheese. Note - I strongly recommend using Philadelphia cheese, as cheaper brands may result in runny frosting!

To assemble:

• Once the cakes have cooled, remove them from the tin and peel off the lining from the base.
• Trim the top of the cakes using a cake leveller (or a knife and a keen eye!) so that they are both level. Keep any trimmings to one side for the crumb decoration.
• Top one sponge with around a third of the frosting, spread evenly then place the second sponge on top. Decorate the top and sides of the cake using the rest of the frosting.
• For the crumb decoration, use your hands to crumble the cake trimmings into crumbs. Decorate as you wish - I went for a topping and a trim around the sides!