Beat together the dairy free spread and the icing sugar until smooth.
It needs to be smooth and soft enough to pipe.
Add a little milk if its not quite soft enough.
Spread a little buttercream on a cake board or cake plate and place down the first layer of sponge cake.
Fill an icing bag with a quarter of the icing and carefully pipe a ring of buttercream around the top of the sponge cake layer.
Fill the middle of the buttercream ring with half of the raspberry jam.
Place the next sponge layer on top and press down gently.
Pip another ring of buttercream on top of the second sponge layer and fill with raspberry jam.
Top with the final layer of sponge cake and press down gently.
Use any buttercream left in the piping bag to fill any gaps between the layers.
Using a spatula, start covering the sides of the cake with buttercream trapping in as many crumbs as possible.
Spoon half of the icing on top of the cake and spread out over the sides of the cake.
Cover the top and sides of the cake with the remaining two thirds of buttercream and smooth out carefully.
Spread sprinkles around the base and top of the cake.
Place an open star nozzle into a second piping bag and fill with the remaining buttercream.
Pipe swirls on the top of the cake.
To finish, spray with gold lustre dust.