Preheat the oven to 180C (160C fan forced). Spray 18 holes of a standard cake pop pan (11/2-tablespoon capacity) with canola spray. Dust with plain flour, shaking out any excess. Grease 2 x 20cm round cake pans and line with baking paper.
To make cake balls, place 1 packet cake mix, the milk, 4 eggs, the pudding mix and 1/3 cup vegetable oil into a large bowl. Beat with electric beaters on low for 1 min, then increase speed to high and beat 2 min. Divide mixture between five bowls and tint each a different colour.
Spoon mixture into the cake pop pan until three-quarters full. Chill remaining mixtures. Bake for 11-13 min. Cool in cake pan for 5 min before transferring balls to a wire rack to cool completely. Repeat process two more times, greasing and flouring the pan each time until all mixture is used.
Prepare remaining cake mix according to packet directions, using 3 eggs, 1/3 cup oil and 1 cup water. Pour 1/2 cup of cake mixture into the base of each 20cm round cake pan and spread to cover. Arrange 22 cake balls tightly next to each other in each pan, keeping the remaining ones for decoration. Spoon remaining cake mixture over cake balls in pans, ensuring all cake balls are covered with some cake mixture.
Bake in oven for 25-30 min or until cooked when tested with a skewer. Cool in pans for 5 min before turning out onto a wire rack to cool completely. To serve, place one cake (base side up) onto a serving plate or cake stand.
Spread top with 1/2 cup Cream Cheese Frosting then sandwich together with remaining cake. Reserve1/2 cup of remaining Cream Cheese Frosting for decorating cake balls. Spread remaining frosting over top and sides of cake. Decorate top of cake with halved cake balls if desired.
CREAM CHEESE FROSTING
In a large bowl, place 125g softened butter, 250g softened cream cheese, 2 cups of icing sugar mixture and 2 sachets of reserved vanilla frosting mix. Using electric beaters, beat until the mixture is pale in colour and the consistency is thick and creamy.
Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE/RICHARD WHITBREAD