Yummy Rainbow Cake

Method

1. 1. Preheat the oven to 190C/fan 170C/gas 5.
   2. Line two 20cm cake tins with non-stick grease proof paper.
   3. In a large bowl beet all the cake ingredients together until a smooth batter is formed. Make sure there are no lumps.
   4. Set out 4 clean bowls with spoons, these are for adding the colours.
   5. Using either a cocktail stick/ wooden skewer place a fair splodge of colour paste into a bowl. Make sure that only one colour goes into one bowl, do not mix the colours. Ensure that one bowl has no colour paste.
   6. Divide the mixture carefully between the 4 bowls. And carefully mix the colours into the batter with the spoons.
   7. When the three batters are fully coloured, spoon a small amount of one colour into each tin. Then pick up the spoon for another colour and do the same. Repeat this process until the batter has all been used. Don’t forget to use the normal mixture in the same way.
   8. DO NOT MIX THE BATTERS. DO NOT LEVEL THE BATTER. The batter will level with the heat of the oven.
   9. Place the cake tins in the oven for 20 minutes or until the cake springs back when lightly touched.
   10. Turn onto a cooling rack, until completely cool. Then place on a cake board, spread with buttercream and cover with sugar paste.

Ingredients

For the cake you will need:

• 200g caster sugar
• 200g self raising flour
• 200g butter / margarine (leave to soften to room temperature)
• 4 medium eggs
• 2 tbsp water / milk
• 1 tsp baking powder

For the colours:

• 3 different sugarflair paste colours*

* Colours used in the photograph were ice blue, holly green, and claret. The yellow is actually normal sponge mixture without the colouring.

* Please note that some food colouring can cause hyperactivity in some children.