I made the cake a 600g mix, so that it’s super easy to split into two batches. The best way is to weigh 5-6 medium eggs, and get as close to 300g as you can, for example 312g, and then match the butter, sugar and flour to that weight. Add gel icing color to the bowls (one color per bowl) and gently fold until the color is mixed throughout. You should have one bowl each of purple, blue, green, yellow, orange and red.

Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. You should be able to see the change in the color and texture of the mixture. I’m thinking pinks and reds for Valentine’s Day and vibrant purple and green for a spooky Halloween cake. IngredientsChilling your cake before decorating makes it so much easier! I find my favorite method is to wrap the individual cake layers tightly in cling film and chilling them in the fridge before I apply the crumb coat. Oh hellooo most requested recipe OF ALL TIME. I am not even joking, this recipe has been requested over and over again and I am ~finally~ posting it on to my blog! It’s taken a fair old time as I wanted to get it right! Afterward, different pipe colors of rosette swirl on top your the cake using a large open star tip. Step 2 Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Add a splash of milk to the buttercream and beat for 30 seconds to loosen. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess and discard. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes. So… I will say from the beginning that this recipe uses lots and lots of ingredients, and it is a humongous cake! Like, its 6 layers of cake, and all the buttercream in-between the layers, and all the decor on top!

Make the batter. In a large mixing bowl with an electric mixer, beat the cake mix, water, oil, and eggs on low speed for 30 seconds. Then, continue to beat the batter on medium speed for 2 minutes. Don’t forget to scrape the bowl occasionally.This will help the buttercream stay firm and prevent it from melting all over the place, especially if you’re on the go.

Clean the cake pans and repeat the baking and cooling process with the remaining three cake layers.Add frosting to the layers. On a serving plate, place the purple cake layer and spread frosting to within 1/4 inch of the edge. Repeat this process with the blue, green, yellow, orange, and red cake layers. Add second layer. Set your second cake round on top of the first and even it out until it is securely in place. Frost the sides and top in a thin ¼-inch layer. Place the cake in the fridge before covering it with fondant. Then, you mix it all together like normal, and then split into three bowls. It doesn’t matter which colours you do first, but I did red, orange, and yellowtogether, and then green, blue and purple. Color your fondant. After mixing 1 recipe of buttercream frosting and making 1 recipe of marshmallow fondant, split the fondant batch to add colors. Wrap the fondant tightly and securely until (and between)ready to use.