Cream the butter with the caster sugar until it is soft and no longer grainy.
Add the icing sugar and mix well.
Add the eggs one by one, and again mix well.
Add the vanilla bean paste to the milk, stir, and then add some of the milk, followed by some of the flour, to the mixture, and combine as you go.
If you have three of the same size tins (20 cm, 8 inch), prepare them now either by greasing and lining or by using cake release spray. I only have two 20 cm tins so I baked two of the layers first, then the third afterwards.
Bake in a preheated oven at 180 degrees for around 15-20 minutes, or until the cakes shrink away from the edge of the tins.
While the cakes are baking, prepare the frosting.
For the cream cheese frosting I used this great recipe from Kerry at Kerry Cooks. The key to its success has a lot to do I think with draining the cream cheese and making sure the butter is in liquid form to prevent lumps. You can find the recipe here. This worked even better than other cream cheese frosting I've tried in the past.
Add a little pink colouring to the frosting to reach the desired shade.
Remove the cakes from the oven, and allow to cool. Pop in the third layer once one of the cakes has cooled enough to be removed from the tin, if you only had two tins like me.
Once completely cool, place the first layer where you want to construct the cake. If needed, tidy up the edges of the cakes.
Spread a little of the frosting on top, then top it with the next layer, and repeat until you have three layers stacked.
Using a pallet knife or spatula, smooth the frosting all over the sides and top of the cake. Wet the knife or spatula with hot water and then dry it, to get a smooth finish.
Pipe decoration on the top using a piping bag.
Place the cake in the fridge to set.
Sprinkle with chocolate curls, if you are using them, and enjoy!