In a bowl soften the mascarpone and butter together

Pour half of the icing sugar into the cream mixture and using an electric hand whisk or hand held which mix together

Add the almond milk and the vanilla extract and mix again

Pour in the rest of the icing sugar and whisk until you get a smooth and cream consistency that holds it shape

Using a palette knife use a small amount of the buttercream to crumb coat the top of one of the sponges, then continue to add half the buttercream and place the second sponge on top to form your cake

Again using a palette knife, crumb coat the top of the cake and then add the rest of the buttercream, smoothing as you go to create an even surface and tidy edges (this doesn’t have to be perfect so don’t fret about it looking flat)

Decorate with sugarpaste or royal icing patterns to finish the design of your cake once the buttercream has set (you can put it in the fridge for 15 minutes to set)