cooking oil spray, to grease
¾ cup plain flour
⅓ cup caster sugar
1 tsp baking powder
60 g butter, melted
120 ml milk
1 free-range egg
yellow food colouring gel
pink food colouring gel
red food colouring gel
green food colouring gel
blue food colouring gel
purple food colouring gel
2 tbsp M & M's minis or small candy-coated milk chocolate bits
hundreds and thousands, to decorate
125 g unsalted butter, chopped and softened
1 ½ cups icing sugar mixture
- Preheat oven to 180ºC. Grease a 6-hole ¼-cup capacity doughnut tin with cooking oil. Put flour, sugar, baking powder, butter, milk and egg in a large bowl, whisking to combine.
- Divide mixture evenly among six bowls. Using a pinprick amount of food colouring gel, tint each bowl a different colour, mixing well. Spoon yellow batter into two tin holes, pink batter into another two and red batter into remaining two. Bake for 12 minutes or until cakes bounce back when touched. Cool in tin for 2 minutes before turning out on a wire rack to cool completely.
- Quickly wash and dry tin, then regrease holes. Repeat spooning process with green, blue and purple batters, then bake and cool as done in Step 2.
- To make buttercream icing, put butter in a large bowl and beat, using an electric hand mixer on high, for 2 minutes. Sift in icing sugar and beat on low until combined. Increase speed to high and beat for a further 4 minutes or until buttercream icing is light and fluffy.
- Sandwich a yellow, a pink and a red cake together with a little buttercream, keeping centre holes clean. Repeat with remaining yellow, pink and red cakes and a little of the buttercream.
- Repeat Step 5 using green, blue and purple cakes to make four cake towers.
- Arrange cake towers on serving plates. Spread icing onto sides of cakes to cover completely, leaving tops of cakes clean. Fill centres of each cake tower with ½ tbsp of the M&M’s, then ice tops of cakes. Serve sprinkled with hundreds and thousands.