Preheat the oven to 180°C. Grease and base line 2 cake tins

To make the sponge layers you need to split the ingredients into three. Put 125g butter, 225g flour, 150g caster sugar, 3 eggs, 1tsp baking powder, 1/4 tsp salt, 1tsp vanilla extract in a large mixing bowl and beat until smooth.

Next you need to split mixture evenly into 2. It's best to do this on scales so you know it's even.

Put the two halves of batter into seperate bowls then add your chosen colour and mix. Keep adding the colour until you are happy you have the right shade.

Then pour the batter into the prepared tin and place in the oven for 12-15 min or until a skewer comes out clean.

Remove from the oven and leave to cool for a while then turn out to cool. If you leave the sponges to cool upside down they should flatten out into even layers.

Then repeat from step two twice for the remaining four layers, using the remaining colours.

To make the buttercream, beat together the butter and icing sugar until pale and fluffy then add the vanulla extract.

To conatruct the cake take a cake stand or cake board and smear a little of onto it and carefully place the first layer centrally.

Spread a thin, even layer of buttercream onto the sponge and then carefully place the next layer centrally on top. Repeat with the rest if the layers. We started with red, then orange, yellow, green, blue, purple.

Finally cover the top and sides of the cake with a thick layer of buttercream using a palette knife.

Leave the cake to set for abour 1 hour before presenting or serving and ENJOY!!!! ♥♡♥