WIGGLY RAINBOW CAKE

FEEDS 16 WIGGLES PREP +

COOK OVER 1 HR + COOLING

• 4 x 470g packets vanilla cake mix

• purple, yellow, blue and red gel food colouring

• assorted lollies and candles, to decorate

BUTTERCREAM

• 250g butter, softened

• 3 cups pure icing sugar, sifted

• ¼ cup milk

1 Preheat oven to 160°C/140°C fan. Grease two 20cm round cake pans; line bases and sides with baking paper.

2 Prepare cake mixes according to packet directions, placing each cake batter in a separate bowl; tint one bowl purple, one yellow, one blue and one red. Mix each bowl well to combine.

3 Working with two coloured cake batters at a time, spread into pans. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave in pans for 5 minutes before turning out onto wire racks to cool completely. Wash, dry, grease and reline cake pans with baking paper. Repeat baking remaining two cake batters.

4 Meanwhile, to make buttercream, beat butter in a small bowl with an electric mixer until as pale as possible. Gradually beat in half the icing sugar, the milk, then remaining icing sugar. Cover and stand at room temperature until needed.

5 Using a serrated knife, level cake tops so cakes are the same height. Working with one cake at a time, place an 18cm round plate or cake pan on top of cake and carefully trim the side to expose the vibrant colour. Repeat trimming with remaining cakes.

6 Secure purple cake to a cake board with a little buttercream. Pipe or spread top with ¾ cup of buttercream. Continue layering with remaining cakes and buttercream. Decorate top of cake with remaining buttercream, assorted lollies and candles.