All Natural Rainbow Cake

Instructions

Preheat the oven to 182C, line the bottom of six cake tins with baking paper and grease the sides with butter.

In a large mixing bowl, cream the butter and sugar together, add 1 egg and some of the flour, combine and repeat this process with the remaining eggs and flour.

Tip in the baking powder and vanilla, mix and divide the cake batter in to six bowls. You can either divide the mixture by measuring or by eye.

Sift a different colourful powder in to each bowl, mix and add more depending on the desired colour.

Carefully tip each colour in to the prepared cake tins, place in the oven and bake for 20 minutes or until cooked. Make sure the cakes do not go too brown but is cooked all the way through.

Leave to cool slightly, remove from the tins and place on a cooling rack. Once completely cool, wrap in clingfilm and keep in the refrigerator for half an hour.

Icing

Beat the butter until smooth, add 400g of the icing sugar, the cream and vanilla and combine.

Add the remaining icing sugar if the icing is too thin or more cream frosting if too thick or a pinch of salt if too sweet.

Assemble your cake by placing the darkest layer on a plate, ice the top and add the second darkest layer. Continue this process until all layers are stacked then using a spatula, add a thin layer of icing to the outside of your cake. Place in the fridge for an hour or two.

Remove the cake from the fridge and ice the outside of the cake.