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This has got to be one of the most colour cakes I’ve ever made and it was super simple to decorate. If you have a palette knife or a teaspoon and some coloured buttercream, then you can do this!

Ingredients

• 300g Salted butter at room temperature
• 600g Icing sugar
• Food colouring
• 1 tbsp milk (optional)
• Edible gold paint

Optional extras

Add one of these if you want a specific flavour

• 1 tsp Vanilla extract
• 1 tbsp Fresh lemon juice or lemon zest (you may need to add more icing sugar with this option)
• 1 tbsp fresh orange juice or zest (you may need to add more icing sugar with this option)

Method – Buttercream

1. Beat the salted butter with an electric whisk on high until it doubles in size and turns a pale yellow. It’ll be ready when it’s light and fluffy.
2. Sift 600g of icing sugar into a bowl, ensuring there are no lumps.
3. Whilst the whisk is on low, add the sifted icing sugar in, a little bit at a time. Make sure to do this slowly else you’re kitchen will be full of icing sugar :p You will need to use a spatula to scrape down the sides every now and again. If the buttercream is a little dry and you don’t plan on adding any flavourings like lemon juice etc. you can add in a bit of milk. Only add a little at a time and mix thoroughly before adding anymore. You want it to be smooth and airy. If you add too much milk, sift in more icing sugar.
4. Now it’s time to colour the buttercream!
5. Add 2 medium scoops of buttercream into 7 bowls. You need 1 bowl per colour. The rest of the buttercream can be used to crumb coat the cake and for in between the layers.
   • Add 1-2 drops of food colouring into each bowl and mix until there are no streaks left

Method – Decorating

Note – these instructions assume you’ve already crumb coated the cake. Let me know if you’d like me to do a post on how to do this 🙂

1. Place the cake onto a turn table. Using the back of a teaspoon or a palette knife, press it against the buttercream. Now find a place at the bottom of the cake and press the buttercream against the cake and using an upward motion, smear the buttercream into the cake. The buttercream should get thinner as you move your palette knife upwards.
2. Repeat this process until you’re back to where you began.
3. For the next colour repeat step 1, but start where the buttercream thins out. Keep repeating this until all the colours have been used/you get to the top of the cake.
4. For a little extra touch, use the edible gold to paint the ridges of the buttercream.

Did you make this recipe?

Don’t forget to comment below and tag me @eatsbymunntz on Instagram with the hashtag #eatsbymunntz if you decide to try these out!