Heat oven to 190C/fan 170C/gas 5. Butter 3x15cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the 200g softened butter until smooth and creamy, then gradually beat in 280g sifted icing sugar. Divide the buttercream in two and colour one bowl with green food colouring to make a Christmas green and mix well.
Place the white buttercream in a piping bag and cut 1cm off the end. Pipe circles onto each tier leaving space for a circle next to it. Repeat with the green icing and fill in the space.
Place the layers on top of each other and use the remaining white icing to cover the sides.
Using the remaining green icing, place into another piping bag with a small star nozzle.
Trim the ice cream cones to different heights and halve. Pipe the star green icing on to the cone to look like trees and put into position on the cake.
Decorate with Cake Angels products - we've used Carnival and Zillionaire Sprinkles as tree decorations and then our Winter Wonderland 3Ds to decorate on top and round the base of the cake.
Dust with a little icing sugar before serving to create a winter wonderland.