Preheat oven to 350°

Grease three 9-inch cake pans

Combine flour, baking powder and salt in a large bowl then set aside.

Take a mixing bowl beat butter and sugar for about 5 minutes, until light and fluffy.

Add vanilla and beat in the eggs one at a time.

Add the flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.

Pour your batter into pans and bake 35 minutes or until you can insert a skewer in thecentere and it comes out clean.

Set aside to cool completely. Now prepare your frosting.

Take a mixing bowl and beat butter for about one minute.

Then gradually add sugar, champagne, milk and vanilla and continue beating until smooth and creamy.

Once all cakes have cooled you can start to build the Naked Cake.

Place your first cake on to a plate or cake stand, top side down.

Cover the top with your delicious frosting, then put another cake on top and repeat to make your three layers.

Now for the dressing. Let your creative juices flow.Place berries and pomegranate jewels randomly on top of the cake and on the buttercream layers.

Place a few as decorations also at the base of your chosen stand or plate. Edible and toxic free flowers make a lovely addition. Roses are a favorite of mine and used here.

Finally dust with the extra icing sugar. Be careful to not overdo it as you want to appreciate all your berries and flowers. Serve fresh!