Rainbow Cake

Ingredients
750g unsalted butter
750g self raising flour
750g caster sugar
9 large eggs
2 tsp vanilla extract
9 tablespoons whole milk
6 colour pastes
1 tsp vanilla essence

Buttercream

You can make it yourself with butter, icing sugar and a little milk, or buy it ready made. Whichever suits you and the time you have.

Method

Preheat oven to 170 °C. Line x 6 8 inch cake tins with wax paper.
In a jug add 9 tablespoons of whole milk and mix in the vanilla essence.
Have 6 bowls ready to go. Into each one place 1 1/2 tsp milk in each bowl. Add a few drops of colour paste into each bowl and mix with the milk. Set aside.

In a stand mixer add the butter and sugar and mix for 7 to 10 minutes on low speed until the mix is almost white and very fluffy.
Lightly whisk the eggs and on low speed, add a little at a time making sure it is incorporated before adding more until all gone.
Add the sifted flour and gently fold through (if the mix starts to curdle whilst adding the egg, just add a little flour after each egg pour).
Weigh the cake mix and divide into 6 equal portions, then place in the 6 pre prepared bowls with the colours in. Mix to combine then bake for 25 minutes or until the skewer comes out clean. Remove from the oven, leave in the tin and cool completely.
Once cooled, use a cake saw or knife to remove the top of the cakes so you have a flat surface. Keep the discarded cake tops for later. Repeat until all 6 cakes are the same. Place the cake onto your cake board.
Layer the cake using buttercream making sure it is level. Add buttercream around the cake then remove the excess to flatten and place in the fridge to harden a little for an hour. Repeat this step until none of the cake is visible. Place back in the fridge for 30 minutes. Now you can pipe onto it, whatever pattern you like.
Blitz some of the cake tops to create crumbs.
Add the cake crumbs on top.

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