Ingredients
3 x 440g boxes golden butter cake mix
500g mixed lollies
BASE FROSTING
250g unsalted butter, chopped, at room temperature
2 ½ cups icing sugar mixture
1 tablespoon milk
COLOURED FROSTING
500g unsalted butter, chopped, at room temperature
5 cups icing sugar mixture
2 tablespoons milk
Sky blue, electric orange, pink, leaf green and lemon yellow food colouring gels
5-pack Multix Piping Bags with nozzles
Method
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Grease three x 22cm round cake pans. Line bases and sides with baking paper.
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Prepare cake mixes, one at a time, according to packet directions, reserving icing sachets for another use. Spoon each into a prepared pan. Smooth over tops.
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Cook two cakes in a moderately slow oven (160C) for about 45 minutes, or until cooked when tested. Remove. Stand in pans for 20 minutes. Transfer each to a wire rack to cool. Repeat with remaining cake.
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To make base frosting, beat butter in a large bowl of an electric mixer until pale. Beat in sugar, ½ cup at a time, until smooth. Beat in milk.
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Trim the tops of cakes to sit flat.
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Using an 11cm round cutter, cut out the centre of two of the cakes. Sandwich together, on a cake board, with 1/3 cup frosting. Fill centre with lollies.
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Spread 1/3 cup frosting over top of cake. Invert remaining cake on top to enclose lollies. Spread remaining frosting over top and side. Refrigerate for 30 minutes.
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To make coloured frosting, beat butter in a large bowl of an electric mixer until pale. Beat in sugar, ½ cup at a time, until smooth. Beat in milk. Divide evenly among five bowls. Tint each bowl with a different colouring. Mix well.
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Transfer blue frosting to one of the piping bags fitted with the plain nozzle from the pack (5mm in diameter). Starting from the base, pipe a 2cm border around cake. Repeat around the edge on top of cake. Remove and wash piping nozzle.
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Repeat process with orange, pink, green and yellow frostings, using a clean piping bag fitted with same clean nozzle.
