3 x 440g boxes golden butter cake mix
500g mixed lollies
250g unsalted butter, chopped, at room temperature
2 ½ cups icing sugar mixture
1 tablespoon milk
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
Grease three x 22cm round cake pans. Line bases and sides with baking paper.
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.
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.
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.
Trim the tops of cakes to sit flat.
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.
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.
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.
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.
Repeat process with orange, pink, green and yellow frostings, using a clean piping bag fitted with same clean nozzle.