285g (10oz) margarine 285g (10oz) caster sugar 285g (10oz) self raising flour 5 medium eggs 1 tsp vanilla essence 2 tbsp milk Food colourings to suit your design Butter Icing: 285g (10oz) butter (softened) 575g (20oz) icing sugar 4 tbsp milk 1 . Pre heat your oven. Grease all 5 x 18cm (7") layer cake tins. 2 . Cut a circle 18cm (7") in diameter from baking parchment and place in the bottom of each tin. 3 . In a bowl, cream margarine and sugar until light and fluffy. 4 . Beat in eggs, one at a time, adding a little flour with each.
Hints and tips for your own ideas: • Try using different colours and different strengths of colour to create a wide variety of eye catching layer cakes. • Why not try adding a little colouring to your butter icing to create a different look. • Or add flavourings to each layer for a unique taste combination. (Do not add vanilla essence to the basic mix if adding individual flavourings to the layers). • Add a layer of jam between each layer for extra flavour. • Use a third of butter filling to layer cakes. Stand cake in fridge for ½ an hour before icing top and sides. • Use a silver cake board to display your cake.
5 . Gently fold in remaining flour. 6 . Add the vanilla essence and milk. 7 . Split the cake mix equally into 5 separate bowls, and add colourings to suit. 8 . Place in prepared tins and bake for 15-20 minutes. 9 . Allow to stand for 5 minutes and turn out the layers onto a cooling rack to cool completely. 10 . Whilst the layers are cooling prepare the butter icing: a . Place the butter in a clean dry bowl and beat gently until softened. b . Add the sifted icing sugar a little at a time until it has all been added to the mix. c . Add the milk and beat for a further 2 minutes until light and fluffy. 11 . When the layers are completely cooled assemble the layer cake, adding a layer of icing between each layer. 12 . Once all five layers have been assembled take the remaining icing and cover the top and sides of the cake to complete.