For the Red Velvet Cake:

1. Preheat the oven to 180°C and prepare 3 x 22 cm cake tins with parchment paper and non-stick spray.
2. Whisk the flour, cocoa powder, salt and baking powder together in a large bowl and set aside.
3. Using an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, then stir in the vanilla extract and food colouring.
4. On a low speed, beat half of the dry ingredients, then half of the buttermilk, repeating the process until you have a smooth batter.
5. Divide the batter into your prepared cake tins and bake for 25-30 minutes until a skewer comes out clean. Remove from the cake tins and allow to cool.
6. Cut the cakes to the size of the trifle dish and trim the top so the top is flat. Set the cakes aside for later.

For the Cream Layer:

1. In a large mixing bowl, beat the cream, sugar and vanilla extract together until doubled in size and stiff peaks form.

For the Meringue Topping:

1. In a large glass or metal mixing bowl, beat the egg whites with an electric beater until soft peaks form, then add the cream of tartar and beat again. While beating on medium speed, slowly add the sugar 15 ml (1 Tbsp) at a time.
2. Once all the sugar is added, you should have a stiff meringue which is doubled in size and glossy.

To Assemble:

1. Place the first red velvet cake layer at the bottom of the trifle dish. Brush on the brandy and let it soak into the cake. Layer half the cream followed by half the honeycomb and jelly then repeat ending off with the last cake layer on top.
2. Dollop the meringue on top and lightly toast it using a blow torch.
3. Serve with sparklers to wow your guests even more and enjoy.