Rainbow Layer Cake

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and base line 2 20cm/8” round sandwich tins.

To make the sponge layers you need to split the ingredients into three. Put 125g butter, 225g flour, 150g  caster sugar, 3 eggs, 1 tsp baking powder, ¼ tsp salt, 1tsp vanilla extract in a large mixing bowl and beat until smooth. Next you need to split this mixture evenly into 2. It’s best to do this on the scales so you know it’s evenly split.

Put the 2 halves of batter into separate bowls then add your chosen colour and mix. Keep adding the colour until you are happy you have the right shade.

The pour the batter into the prepared tin and place in the oven for 12-15 minutes or until a skewer comes out clean.

Remove from the oven and leave to cool for a while then turn out onto a wire rack to cool. If you leave the sponges to cool upside down they should flatten out into even layers.

Then repeat from step two twice for the remaining four layers, using the remaining colours.

To make the buttercream, beat together the butter and icing sugar until pale and fluffy then add the vanilla extract.

To construct the cake take a cake stand or cake board and smear a little of the buttercream onto it and carefully place the first layer centrally.

Spread a thin, even layer of buttercream onto the sponge and then carefully place the next layer centrally on top. Repeat this with the rest of the layers. We started with red, then orange, yellow, green, blue and finally purple.

Finally cover the top and sides of the cake with a thick layer of buttercream using a palette knife, being careful not to get any crumbs in the buttercream. Keep aside some buttercream to pipe on top should you wish.

Cover your cake with sprinkles then leave the cake to set for about 1 hour before presenting or serving