You can also flavour the layers, use essences to create a range of flavours as well as colours.
2 x 600g packets vanilla cake mixes, with frosting sachets
eggs, oil and water to prepare the cake mixes
red, green, blue, orange, purple, yellow gel food colouring
375g butter, at room temperature
5 cups icing sugar mixture, sifted
½ cup milk
190g packet 100’s & 1000’s
Preheat oven to 180C (160C fan forced). Grease and line the base of 3 x 20cm round sandwich pans with baking paper. Prepare cake mixes separately, using the ingredients listed on the packet. Divide each mixture between three bowls. Tint each one a different colour, with a few drops of gel colour. Spoon first three colours into pans and bake for 15-20 min or until cakes are cooked when a skewer is inserted.
Cool cakes for 5 min, then cool completely on a rack. Repeat with remaining mix, ingredients and three more colours.
Make frosting by beating butter in a bowl of an electric mixer or in a large bowl using hand held beaters for 10 min or until very light and creamy in colour. Beat in half of the icing sugar. Add milk and beat for a further 3 min, then beat in remaining icing and frosting sachets.
When cakes are completely cool, level the surface of cakes using a serrated knife. Place one cake onto a serving plate or cake stand. Spread with ½ cup frosting taking it just over the edge. Top with another layer and repeat process until all cakes are stacked on top of each other. Chill the cake for 20 min to firm the butter cream.
Spread remaining butter cream over top and sides of cake to cover, smoothing the edges. Place the cake and stand into a bowl and Sprinkle 100’s & 1000’s over top and sides of cake to cover. Chill until required.
If you are planning on transporting the cake, insert three or four bamboo skewers into the cake and remove before serving. To make the cake easy to serve. Cut a wedge of all the layers. Then divide each wedge into two-three portions.