The stages of my youngest daughter Sasha's 3rd birthday cake, a 6 layer gluten free rainbow cake filled and covered with homemade butter cream and decorated simply with jelly tots.
I made one big bowl of cake mixture, divided into portions then coloured each with Sugarflair concentrated food colouring paste (you can get it from ebay and amazon) , do not use the liquid stuff for baking, paste keeps it's colour and you only need a very small amount so a tiny pot lasts a very long time. I do warn you the green and blue look alike as does the yellow and orange, try and not mix them up like I did or you may find yourself having to make extra cake mixture!
Don't be put off by the colour of the sponge cakes on top after being cooked, inside is full of really bold and beautiful colours.
This little beauty consists of 9 medium eggs, 4 blocks of butter and 2 bags of icing sugar just to give you some idea of the size of this thing.
After baking you can measure and slice each layer to be the same size if you wanted.
Make sure to crumb coat your cake (covering the cake with a small amount of butter cream or icing, leaving it to harden for an hour before adding the final coat of frosting, this helps stop any crumbs ruining the look of the icing)
As always I used my trusty basic sponge recipe with the buttercream recipe
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