Each 9-inch layer was both coloured and flavoured and I used a variety of brands to get the effect I wanted. From the bottom up, we have
Purple : Purple gel colouring and Chocolate flavouring
Blue : Blue gel colouring and Ginger flavouring
Green : Green gel colouring and Lime flavouring
Pink : Pink gel colouring and Strawberry flavouring
Yellow : Yellow gel colouring and Lemon flavouring
Orange : Orange gel colouring and Orange flavouring
Red : Red gel colouring and Cinnamon flavouring
Pride Rainbow Cake
350g Butter, very soft
350g Caster Sugar
6 Eggs, at room temperature
350g Self-Raising Flour
1 tbsp Vanilla Extract
2-3 tbsp Milk
Preheat your oven to 170c/Gas Mark 4 and spray your 9-inch cake tins (use two, four if you can beg, borrow or steal them) with some Cake Release.
In a very large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, with a tablespoon of flour, one at a time (this stops the mixture from curdling) and the vanilla extract
Add the rest of the flour and then thin down the batter with the milk, a tablespoon at a time until it's a loose dropping consistency.
Time to split the mixture into 7 bowls and start the colouring and flavouring process. About a teaspoon each of colouring and flavouring will work per bowl containing 200g cake mixture to get a decent depth of colour and flavour.
Spoon the mixture into the prepared tins - this is where you realise that having four cake tins makes a lot of sense - and bake for 10 minutes. Cool for 2-3 minutes in the tin and turn out onto a wire baking rack*. Keep going until all seven layers have been baked.
*Get a roll of baking paper, cut it into 8 squares about 2 inches larger than the cake and crumple each square thoroughly. As the sponges are ready to turn out onto the wire cooling racks, place them on a square of baking paper, then onto the rack. It stops the cake getting wire rack marks and helps you to transfer them easily into a stack once they're cold. Trust me. I make mistakes so you don't have to!
White Chocolate Sour Cream Icing
300g White Chocolate
500g Icing Sugar
2 tbsp Golden Syrup
250ml Sour Cream
Melt the butter and chocolate, either over a bain marie or in the microwave (gently... you don't want to burn the chocolate) and let it cool for 20 minutes.
Add the golden syrup, vanilla and sour cream to the melted chocolate and whisk well. Sieve in the icing sugar and mix until it's all beautifully combined.
Sandwich each of the layers with a thin coating of icing. When they're all stacked, see if it needs to be trimmed (mine did) and then give the whole cake a "crumb coat" which is a thin coating designed to catch all the pesky crumbs. Stick the cake into the fridge for at least an hour before covering it in the rest of the icing. I used some neon colour sugar crystals on top for a bitta bling.
And in case you're wondering what happened to the trimmings, don't worry, they went to a good home...