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3 Spoon a third of the cake mixture into a loaf tin and scatter with a third of the raspberries.
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Add a third of the whites to the cake mix, stirring through, before tipping in the rest and folding in gently.
Remove the loaf tin from the freezer and smooth about a third of the sorbet all over the cake to make an approximate 2½cm layer.
5. Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly.
As a general rule, sugar can be reduced by half or even to a third of the amount suggested in a cake, flan or cookie recipe and still taste fine.
Take a spoon and drizzle a goodly amount of the cherry and pineapple juices over the cake - about a third of the juice should suffice.
5. Stir a fourth of the egg whites into cake batter with rubber spatula.
6 Spread a fifth of the buttercream over each of the four cake layers.
Add one-third of the cake mix and blend, then add 1/2 of the milk and continue to blend.
As pictured on the cover, the shortcake was decorated with perfectly uniform, whole strawberries, but my fruits were a decidedly heterogeneous bunch, meaning the second layer of the cake rested atop a rather uneven foundation.
A tradition is that the one who is celebrating their birthday eats the first bite of the cake - without using any utensils!
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com