Rainbow Cake 🌈

Cakes:

500g Butter softened

500g Self Raising Flour

500g Caster Sugar

8 Large Eggs

2 tsp Vanilla Extract

Splash of Milk

Food Gels: Red, Yellow, Blue and Pink

4 x 6” x 2” round tins (greased and lined with parchment)

Cream the butter and sugar then add the eggs one at a time and mix until combined. Add the flour and combine well.  Divide the mixture equally into four bowls and colour each batter using a generous squirt of gel. You need red, yellow, blue and pink.  Put each bowl of batter into a 6” lined and greased layer cake pan.  Bake for 30 minutes until springy on 170C.

Leave cakes for 10 minutes before tipping out onto a wire cooling rack.

When the cakes are cold, make buttercream.

You will need:

500g Softened Butter

1kg Sieved Icing Sugar

2 tsp Vanilla extract

2 tbsp boiling water

Food Gel in orange, green and violet

Beat the butter for about 8 minutes until light and fluffy.  Mix in the other ingredients and divide the mixture into four. Colour one lot orange, another green, another violet and leave one white.

Assembly:

Put the red sponge on a plate and coat with a thick layer of orange buttercream.  Add the yellow sponge followed by the green buttercream. Top with the blue sponge topped with the violet buttercream then the pink sponge and top this with the white buttercream.  You can coat the sides of the cake with white if you wish.  Decorate as you wish.

Let the buttercream crust over at room temperature before serving.  This is a very tall cake but looks great when cut into!