Ingredients 600g white chocolate
250g unsalted butter
1 ½ cup caster sugar
3 cups SR flour
1 cup milk
2 teaspoon vanilla essence
Food colouring: Red, Orange, Yellow, Green, Blue, Purple.
200g dark chocolate
Preheat oven to 180°C.
Line six 18cm cake pans with baking paper.
Alternately, each layer can be baked separately if the full six pans are unavailable, although this will take additional baking time.
Cream butter, vanilla and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and milk, alternately, until combined.
Divide mixture evenly into six separate bowls.
Add colour to each bowl, forming six rainbow coloured cake batters.
Spoon each batter into its own lined pan and use a spoon or knife to spread the batter evenly.
Bake for 15 minutes or until a skewer inserted comes out clean.
Allow the cakes to cool on a wire rack.
While the cakes cool, prepare white chocolate ganache:
Heat cream on low heat until almost boiling
Add chocolate and mix until chocolate is melted.
Transfer into a bowl and set in freezer.
When all six cakes and ganache have cooled, assemble the cake:
Layer each cake using white chocolate ganache starting from the base: Purple, Blue, Green, Yellow, Orange, Red. Allow to set in freezer. To hold the layers firmly together while they set, you can wrap a sheet of baking paper around the cake and use sticky tape to attach one end of the baking paper to the other.
Melt dark chocolate. Remove chilled cake (and remove the paper layer if used). Using a spatula, drop chocolate over the top of the cake and cover with dark chocolate. Sprinkle over with edible glitter to decorate. Allow to set in freezer.