Rainbow cake

I am so pleased with the rainbow cake I made that I just have to share with you how I made it!
Recipe:
6 food colouring gels/pastes (not ordinary food colouring)
9 eggs
18 oz white sponge flour
18 oz caster sugar
18 oz butter
Baking powder
Salt
Vanilla essence
2 tubs of Cheese style butter icing (Betty croakers)

Turn oven to 160 fan oven
In a blender mix 3 eggs, 6 oz flour, 6 oz caster sugar, 6 oz butter, 1tsp baking powder, 1 tsp vanilla essence & 1/4 tsp salt.
When whizzed and smooth- divide mix in to two bowls (I weighed this out to make sure it was even)
Add food colouring (I got specialist gels from Dodgsons in Otley) .. Don’t try using natural food colouring – it’s too weak and won’t work (I had a failed attempt before I figured this out!) just the tiniest bit of food gel/paste colouring is all you need.
Once you are happy with your two coloured cake mixes then pop them in lined 8 inch cake tins (I like removable base tins and I cut baking paper to fit the base)
Pop in oven for approx 12 mins – keep checking with a skewer – when it comes out clean they are ready.
Pop on the side to cool.
I had to remove mine from cake tins straight away to prepare the tins for the next bake. Always flip cake on to it’s top to help make it settle flat.
Repeat mix as describe above to make 4 more cakes (I made six layers)
When all cakes are cooled (don’t put in fridge) start layering them up by glueing them together with the cheese style butter icing.
Then use the same butter icing for the sides and top.
Rosie enjoying helping me stick smarties all over the cake to finish it off.
It looked fab! And tasted delicious. I’ll be making this again!
Please share photos of your rainbow cakes if you give it a try.