Ingredients
For the cake:| 340 g | self raising flour |
| 340 g | white sugar |
| 340 g | butter or soft spread |
| 6 large | eggs (more if medium sized) |
| milk (or water), fi needed | |
| baking powder | |
| small cake tins, greased and lined | |
| rainbow food colourings |
| about ½ a box | Icing sugar (more or less, to taste) |
| cream cheese | |
| butter or soft spread. |
Method
- Weigh the mixing bowl and spoon and make a note of it.
- Pre-heat the oven to ???.
- Mix all the cake ingredients except the colours together and add the milk until the right consistency is reached.
- Reweigh the mixture.
- Work out the following:
(second weighing – first weighing) / number of layers wanted. - Put the weight of the answer into a small bowl, and mix in a small amount one of the colourings thoroughly. Put it in the greased/lined cake tin, and cook for 15 mins or until cooked through. Repeat for all layers.
- Wait until cool. Trim the cakes if lopsided to make them easier to stack.
- Mix together all the cream cheese and butter with most of the icing sugar and taste, adding more icing sugar if needed.
- Layer some frosting between the cakes, then slather the rest over the top and sides.
- Pin all the way through with a couple of skewers to stop it sliding around. Refrigerate to set the icing.
- Take out the skewers and eat!