Rainbow Piñata Birthday Cake

Ingredients:

For the sponge:

300g gluten free self raising flour

1.5 tsp baking powder (ensure it's gluten free)

1/2 tsp Xanthan gum

300 g margarine

300 g caster sugar

6 eggs

1.5 tsp vanilla extract

Food colouring (red, orange, yellow, green and blue)

For the buttercream icing:

750 g icing sugar

375 g softened butter (left outside)

1.5 tsp vanilla extract

A family pack of skittles

Method:

1. Prepare 2 circular cake tins. I use silicone (so no need to grease or parchment paper). Preheat your oven to 160C Fan.

2. Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).

3. Divide the batter into 5 equal portions (mine weighed at 275g each). Add a different food colour in each bowl and mix until you get a vibrant coloured batter. Bake 2 tins at at time for 18 mins. Leave the sponges in their tins for about 5 minutes before turning them out onto a cooling rack.

4. Make your buttercream. Cream your butter and gradually add your icing sugar until it is all incorporated. Mix in the vanilla extract.

5. Assemble the cake. Place the first sponge base on a plate, and add some butter cream and spread to a 0.5cm layer. Using a cake cutter, take out the centre of the second base layer before placing it onto the first. Add a similar layer of buttercream on top. Repeat with layers three and four - you should have a hole in the centre. Pour the skittles inside before covering with the final sponge base.

6. Cover the top and sides with the remaining buttercream, using a pallet knife to even it out. Store in the fridge before serving.