This cakes a long time, depending on how big your oven is. But it's totally worth it, especially for kids birthdays. They just love it.
The finished birthday cake looks so good even the dog wants some.
Preparation Time: 15-20 minutes
Cooking Time: 25. Mins per cake layer
Makes: 1 large cake
Ingredients For the cake layers These ingredients are to make 2 full size vanilla butter cakes, so you will use half the ingredients in each batch then divide each batch into three bowls. Do not add all in at once.
360g of nuttelex or butter if you prefer
1 1/2 cups of raw organic sugar
2 tsp vanilla
1/2 cup almond milk (or your choice of milk)
4 cups self raising flour
Food colouring- blue, red, yellow, green
For the buttercream icing 400g nuttelex or butter
5 cups of icing sugar
4 tablespoons of milk
Method To make the cake layers
With an electric mixer cream 180g of nuttelex with 3/4 cups of sugar and the vanilla until pale and creamy.
Add in 3 eggs, one at a time until all incorporated.
Add in 2 cups sifted flour and continue to mix.
Slowly add in 1/4 of a cup of milk.
When mixture is well combined scrape the sides with a spatula and get off any unused ingredients and mix in.
This is how much mixture you will have before you divide it into your bowls.
Divide mixture into three bowls.
Add red colouring to one. Masking sure to use a lot otherwise it won't be very dark. Then add blue to another and green to the third and mix colours in well.
Cut out a circle of baking paper for your tins. (you need three the same size)
This is the cake tin size I use
Place a little nuttelex on the bottom to make the paper stick, and pour in one bowl of mixture into each tin.
In my oven I cane bake two side by side. Don't bake one on each shelf unless you have fan forced.
Bake for 25 minutes at 180 degrees celsius ( if not fan forced)
While your cake is cooking, clean your mixing bowl and start again to make a second cake mix.
Cream nuttelex and sugar with vanilla, add in eggs one at a time, then sifted flour then milk.
Once again divide the mixture into three clean bowls, add yellow to one. In a small bowl mix red and blue to make purple and add to another bowl, and finally mix red with yellow to make orange. Add the orange to the third bowl and make sure all the colours have been mixed into the cake mix really well.
If you're baking one at a time the third one can go in, if not you must wait for the rest to cool to make a second cake to go in, as you cannot open the door once the cake goes in.
Now it is a waiting game. We must wait for the first one to two cakes to finish cooking. Allow them to cool 10 minutes before turning out onto a wire rack to cool.
Wash cake tins before reusing. Re line them with baking paper, and add in one lot of your mixture to each. If you're doing two at a time place both in now and cook for 25 minutes.
Continue to cook any remaining cakes for 25 minutes.
When all cakes are cooked and starting to cool make your butter cream icing.
To make the icing
Add all ingredients to a clean bowl and mix with an electric mixer until all well combined and icing looks nice and creamy.
Check each cake is even and cut off some of the top to make them all the same height and to make sure they are straight, just if you have one side higher than the other.
For the layers I like to put purple then blue, then green, then pink, then orange then yellow on top.
Start by placing the purple layer on your plate, and spread over butter cream icing.
Pace your second layer on top and repeat the process, until all layers have been added.
Once the top layer has been added on its time to decorate. The best way is to use your buttercream icing and spread it around the sides and top of the cake smoothing it out.
Using a writing icing pen, write what ever you want it to say on top, such as Happy Birthday.
Finish decorating with some candy flowers or something simple. It has more of a wow factor I think if it just looks like a regular cake and then they cut into it and see all the colours.