• Prep Time: 30 minutes Cook Time: 25-30 minutes

• Serves: 10 - 12

Ingredients

• 225g SPAR Butter or Brick Margarine, softened
• 750ml SPAR Cake Wheat flour
• 420ml SPAR Castor Sugar
• 25ml Baking powder
• Pinch of salt
• 4 Extra-Large SPAR Eggs
• 150ml SPAR Milk
• 75ml water
• 10ml vanilla essence

• 600g SPAR Butter
• 1600 ml SPAR Icing Sugar
• Food colouring

Method

1. Preheat oven to 180 degrees Celsius. Grease and line 5 x 20cm cake tins.
2. Place butter or margarine in a bowl and sift in the dry ingredients.
3. Add eggs, milk, water and vanilla essence.
4. Beat for 4 minutes with an electric mixer.
5. Divide the mixture into 5 different bowls and colour each a different colour. (Blue, Green, Yellow, Pink, Purple)
6. Spoon mixture into the prepared cake tins.
7. Bake for 25-30 minutes until skewer comes out clean.

1. Cream together SPAR Butter and icing sugar using an electric mixer until soft and fluffy and light.  Divide the icing in half.  Use one half to sandwich the cakes together and ice the top and sides.
2. Divide the remaining icing into 6 portions.  Colour two portions pink and the other portions blue yellow purple and green.
3. Using a leaf nozzle (We used 1217) pipe a ruffle along the edge of the cake starting with the yellow icing. Repeat doing 2 ruffles in each colour until you reach the top.  Ice the top with remaining pink icing and use pink to form a ruffle brim around the cake.