Easter Cake

A beautiful 3 layer sandwich butter cake with each layer a different colour. Match the icing to the inside colours for maximum effect.

Preheat oven to 180 °C. Grease and line 3 X 20cm cake tins.
Place butter or margarine in a bowl and sift in the dry ingredients.
Add eggs, milk, water and vanilla essence.
Beat for 4 minutes with an electric mixer.
Divide the mixture into 3 different bowls and colour each a different colour. (Blue, Yellow, Pink)
Spoon mixture into the prepared cake tins.
Bake for 25-30 minutes until skewer comes out clean.
Turn out onto wire racks and cool completely before icing.

Cream together butter and icing sugar using an electric mixer until soft, fluffy and light.
Divide the icing in half.
Use one half to sandwich the cakes together and ice the top and sides with a tin coat of white.
Divide the remaining icing into 4 portions.
Colour two portions pink and the other portions blue and, yellow.
Carefully ice the top and sides of first layer pink, then yellow, then blue.
Decorate with eggs and Easter sweets or bunnies.

You can change the colours in this cake. You could do shades of one colour or choose different colours.

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