Preheat the oven to 120C/100 ̊C fan/gas mark ½ and line two baking trays with greaseproof paper.
Whisk the egg whites in a clean, dry bowl until stiff. Gradually beat in the sugar, one tablespoon at a time.
Once all the sugar has been added, continue to whisk for five minutes.
Add the vinegar and whisk to combine.
Place five cake pop sticks onto a baking tray lined with greaseproof paper.
Using a 2D rose nozzle, fill a large piping bag with the meringue mix.
Starting at the top of each stick, pipe a circular swirl, starting in the centre and working your way outwards.
Keep the bag upright and squeeze pressure from the end of the bag to make it easier.
Use a pastry brush to paint the inside of a piping bag with five thick stripes of Bright Red Gel Food Colour.
Fill the bag with the remaining meringue mixture.
Cut a small 5p piece hole in end of the piping bag and pipe 8 tiny meringue kisses(around 1cm base).
Now cut the hole in the end a bit bigger (20p piece size) and pipe 8 medium kisses (2cm base), then cut a final 50p piece size hole and pipe 8 large kisses (with around a 5cm base).
Bake both trays for 20 minutes.
Turn off the oven and leave the meringues to cool in the oven for 30 minutes.
Grease and line the bases of 4 X 7inch sandwich tins.
Preheat oven to 180c.
Place 500g of butter and 500g of caster sugar in a mixer and beat until light and fluffy.
Add 8 eggs one at a time and beat after adding each one until the mixture thickens.
Once all 8 eggs are added, add 250g of flour, 250g of ground almond 100ml milk, 1tsp Madagascan Vanilla Extract and fold in carefully.
Divide the mixture evenly between the 4 tins and bake for 25-30 minutes.
The cakes should be firm to touch when ready and leave to cool.
Beat 250g of butter in your mixer until soft.
Add 500g of icing sugar, 1 tsp of Dr. Oetker Madagascan Vanilla Extract and 2 tbsp cold water and beat until pale, light and fluffy.
Divide into 2 bowls and colour 1/3 of mixture with a few drops of Bright Red Gel Food Colour until it's a pink colour and mix the remaining 2/3rds with a few drops of Sky Blue Gel Food Colour until it's a light turquoise/blue colour.
Assembling the cake
Remove the cakes from the tins once cooled.
Spread the pink buttercream and a small layer of cherry jam on 3 cakes and sandwich the 4 cakes together.
Thinly coat the whole cake with the turquoise buttercream - this is much easier to do with a pallet knife.
Scrape off any excess and put the cake into the fridge for about 30minutes to allow the buttercream to harden.
Now add your final layer of turquoise buttercream - once this is added to the sides and top, try dipping the pallet knife in hot water to create a smoother finish.
Once the 2nd buttercream layer is added, pour a mix of sprinkles into a small bowl.
Taking small handfuls of sprinkles, lightly and quickly press these into the base all around the cake.
Now finish your cake by sticking the meringue kisses into the buttercream down one side starting with the brightest first and palest towards the base, and then place a meringue lolly into the top of the cake.