Combine the confectioner’s sugar, meringue powder and water in a bowl and beat with an electric mixer for 7 minutes, until the mixer stays on the surface for several seconds when drizzled.

Dye the frosting red and place in a piping bag fitted with a small, round piping tip.

Pipe snowflakes onto a baking sheet lined with parchment paper. Allow the icing to dry overnight, until very stiff.

Whisk together the cake flour, cocoa powder and salt.

In a separate bowl, beat the sugar and oil with an electric mixer. Add the vanilla, food colouring and eggs one at a time, beating well with each addition. Add the flour mixture in 2 additions, alternating with the buttermilk.

Combine the baking soda and vinegar in a small bowl, then add to the batter and mix well.

Pour into 2 greased and floured 9-inch round cake pans and 1 square 9-inch cake pan. Bake at 350F for 30-35 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.

Beat the cream cheese and butter with an electric mixer until pale and fluffy. Add the vanilla extract and confectioner’s sugar one cup at a time until fluffy.

Cut the square cake into 2 circles. Trim the tops and sides off the 2 small and 2 large round cakes to flatten the surfaces and remove any excess browning. Spread some frosting between the two large cakes, then cover in a generous layer of frosting. Place in the fridge to chill. Repeat with the small cakes.

Stack the small cake on top of the large cake and, if necessary, spread some extra frosting on top of the cake to conceal the seam between the two cakes.

Very gently peel the snowflakes off the parchment paper and stick them to the cake. If necessary, use some extra frosting to prop up the snowflakes. Enjoy!