You will need:
- 250g butter, softened
- 2 cups caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 4 cups self-raising flour
- 1 tbs baking powder
- 1¼ cup milk
- Pink food colouring
Buttercream Icing
- 185g butter, softened
- 2¼ cup icing sugar
- 1 tsp vanilla extract
- 2 tbs milk
- pink food colouring
- Sprinkles to decorate
Let's make it:
Step 1:
Pre heat fan oven to 160°C. Line 3 cake tins with baking paper and spray with oil.
Step 2:
Place butter and sugar in mixing bowl and mix on medium until light and pale.
Step 3:
Reduce speed to low and add eggs one at a time. Add vanilla extract.
Step 4:
Add flour and baking powder, alternating with the milk, until well combined.
Step 5:
Separate mixture into thirds, (approx. 600g mixture in each pan) adding 2 drops in one bowl, 3-4 drops in the other and 4-6 drops in the third. Mix all batters until you reach your desired colours.
Step 6:
Pour batter into each lined cake tin and bake for 30-35 mins, until cooked. Allow to cool slightly in cake pan, before inverting onto a cooling rack to cool completely.
Step 7:
For the icing, add butter and icing sugar and beat on low to combine. Increase speed to medium adding the vanilla extract. Remove half the icing and set aside.
Step 8:
Add food colouring to the remaining icing. Beat until colour is combined evenly.
Step 9:
Even the top of all three cakes, by cutting off excess cake with a serrated knife.
Step 10:
Place the brightest coloured cake upside down onto a board, place a third of the pink icing on the cake, add the second cake upside down on top, adding the next third of the pink icing. Add the lightest coloured cake upside down on top of the icing.
Step 11:
Cover the top and sides of the cake with the vanilla icing, add the remaining pink icing randomly around the cake and smooth with a large palette knife, evening the colour and icing out. Top cake with sprinkles.