Cream together the Stork with Butter and caster sugar until light and fluffy.
Beat in the vanilla extract followed by the eggs one at a time beating well after each addition. Fold in the flour until evenly combined.
Split the mixture between 3 x 7” greased and base lined sandwich tins.
Bake in the oven for 25-30 minutes until springy to the touch and a skewer when inserted in the centre comes away clean. Transfer to a wire rack and allow to cool completely.
To make the frosting beat together the Stork with Butter and icing sugar until light and fluffy.
Trim the cooled cakes level with a sharp knife and sandwich them together with a layer of frosting.
Cover the whole cake with the remaining frosting.
Dip the toothbrush in a little water and shake off the excess. Add a drop of gel food colour to the brush and flick the bristles to splatter the cake – aim for the base at the side of the cake. Work around the cake using the colours of the rainbow from red to purple washing the brush in between colours.
Trim with ribbon and add a rainbow bunting topper. Serve.
- Temperature: 180c/160c (fan)/ Gas Mark 4 oC
- Baking time:
- Serves: 14