Rainbow Cake

Method

1. Preheat your oven to 160ºC/gas mark 3 and line five 8-inch round spring form tins with parchment.

2. Beat the butter and sugar until light and fluffy.

3. Add the vanilla to your eggs.

4. Turn your mixer down low or use a wooden spoon to add half of the eggs into the butter and sugar.

5. Add a tablespoon of the flour and then add the rest of the eggs.

6. Add in the rest of the flour until combined.

7. Scoop the mixture into five bowls and add a drop of different colour food colouring to each bowl and combine.

8. Scoop each of the mixtures into the five prepared tins.

9. Bake the cake for 25 minutes until baked through.

10. Allow to cool in the tins until cool enough to handle then place onto wire racks to cool completely.

11. To make the icing, whisk the icing ingredients until light and fluffy.

12. Once the cakes have completely cooled, trim them and sandwich them together with the buttercream, one on top of the other, in a neat pile.

13. Add a thin layer of icing to the outside of the cake and let it cool.

14. Cover the outside of the cake in icing and smooth it out.