Serves: 1 Six Layer Cake
250 g / 2 cups Sugar
360 ml Water
10 ml / 2 teaspoons Vanilla essence
250 g Butter
4 cups Cake Wheat Flour
10 ml / 2 teaspoons Salt
20 ml Baking powder
6 Different colours of food colouring
450 g Butter
10 ml / 2 teaspoons Vanilla extract
8 cups Icing sugar, sifted
60 ml Milk
Pre-heat oven to 180°C and grease and line six 15cm cake tins.
Beat sugar and eggs until fluffy. Heat water, vanilla and butter. Add to egg and sugar mixture and mix until well combined.
Sieve all dry ingredients and add to wet ingredients mixture. Mix until well combined.
Divide batter evenly among six small bowls. Starting with the lightest colour, tint batter with food colouring, whisking in a few drops at a time until the desired intensity is reached.
Pour evenly into the prepared tins. Bake the cakes for 15 to 25 minutes in the pre-heated oven, until a skewer inserted comes out clean. Cool for 10 minutes before removing the cakes from tins to
To make the icing: Cream butter until light and fluffy. Beat in the icing sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Stack layers according to colours of the rainbow, spreading a thin layer of buttercream between each.
Using an offset spatula, ice the whole cake with a thin layer of butter cream. Place cake on a freezer safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from the freezer and
decorate as desired.