In a heavy bottomed pan, add raspberries, strawberries, sugar and water.

Cook until all the fruits are cooked away and the water becomes syrupy.

Take the pan off the heat and strain the liquid from the fruit syrup.

Keep the container in the fridge until needed.

Preheat the oven to 180 degrees celsius. Grease and line the cake tins with parchment.

In a large bowl, cream the butter and sugar until pale and fluffy.

Add and beat one egg a time.

Add the vanilla bean seeds into the bowl along with milk.

Sift the flour and baking powder into the wet ingredients.

Mix thoroughly. Pour the batter equally into 3 cake tins.

Bake for about 25 minutes. Using a wood skewer, check to see if baked.

Once baked, let it cool.

In a bowl, cream the butter and 1/3rd of the icing sugar.

Add milk and vanilla bean seeds.

Add another batch of icing sugar and beat for a couple of minutes.

Add the last batch of icing sugar and whisk for a minute.

Once it reached the preferred consistency. Fill it up in a icing bag and keep it aside until needed.

On a cake board or a cake plate, place a dollop of buttercream and place the bottom layer on top.

Add a layer of buttercream and add the middle layer on top of the bottom layer.

Add a thin layer of buttercream and then using the piping bag, pipe the buttercream around like a dam. This part is the important one, as we add the berry blood in the middle of the cake.

Keep the cake in the refrigerator for about 15-30 minutes.

Once the buttercream is bit firm, add the mixed berry blood on the middle layer within the buttercream dam.

Place a layer on top. Frost around the cake by crumb coating it. Set it in the fridge for another 15- 30 minutes.

Frost with the remaining buttercream.

Embellish with halloween decorations.

Enjoy