Preheat the oven to 180 oC
Grease and line four 5" cake tins
Beat together the caster sugar and the dairy free spread until light and fluffy
Add the four eggs individually, beating well between each addition
Add in the flour and food colouring, if using
Mix until well combined
Split the mixture between the four cake tins
Bake in the centre of the oven for 15 minutes
Remove from the oven and allow to cool before you start decorating
Sandwich the cakes together with the raspberry jam and place on a cake board
Spread the frosting on top of and around the sides of the cake
Place the white chocolate cigarillos round three quarters of the cake
Place your selected floral decorations on top of the cake and down the side
