Ingredients
500g butter
500g caster sugar
8 eggs
500g self raising flour
2-3 tbsp milk
1/2 tsp baking powder
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Pink milkshake powder
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Turmeric
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Matcha
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Beetroot
200g softened butter
400g icing sugar
1 tsp vanilla extract
Here’s how
In an electric mixer beat together the butter and the sugar until light and fluffy.
Add the eggs one at a time making sure the eggs are fully incorporated before adding the next.
Fold the flour into the mixture carefully ensuring you don’t over mix the cake batter as you don’t want to develop the gluten.
Divide the mixture into a bowl, as many bowls as colours.
Add the food colouring into each bowl with just a little milk to allow for the added colouring and stir together.
Spoon each cake mixture into a 20cm sandwich cake tin and bake in a preheated oven 170c for 20 minutes.
Leave the cakes to fully cool before decorating.
Beat the softened butter, icing sugar and vanilla together in a large bowl until light and fluffy.
Spread a little of the buttercream in between each cake, creating a thin layer.
Place the cakes on top of each other, then ice the sides and the top to completely cover the cake.
Chill in the fridge for 1 hour before serving.
