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Here's the recipe! Hope you enjoy this and make your own fab Pride cake, or make this for any occasion! Happy baking!

#rainbowcake

Rainbow inside and out pride cake

Ingredients
500g soft salted butter, at room temperature, plus extra for greasing
500g golden caster sugar
2 teaspoons vanilla bean paste
10 medium free-range eggs, lightly beaten
500g self-raising flour
1 teaspoon baking powder
Food colouring (yellow, red, orange, green, blue, purple)
Fondant icing sugar
300g buttercream (see buttercream recipe on my channel)
Rainbow sprinkles

1. Preheat the oven to 180°C (350 °F/Gas 4)
2. Place the butter, sugar and vanilla or other flavorings into your mixing bowl and combine. Turn the speed to high (or if you’re using a wooden spoon, use plenty of elbow grease!) and beat until the mixture is very pale, soft and fluffy and the granules of sugar have disappeared.
3. Add the beaten egg, about one-quarter at a time, beating it in slowly each time.
4. Add the flour gradually, one-quarter at a time, mixing gently on a slow speed, until it has mostly been incorporated. Fold with a metal spoon if doing this by hand. Take care not to mix or beat vigorously or your sponge can turn out a bit tough.
5. If you are dying the cake do this at the end with strong food colouring.
6. Weigh 350g of cake batter into 6 lined 8” tins (colour it at this stage if you wish)
7. Bake for 20-25 mins until a knife comes out clean.
8. Leave cake on a wire rack to cool.
9. Meanwhile colour up your fondant icings and place them in piping bags.
10. Once the cakes have cooled stack them with buttercream and crumb coat (see my video on crumb coating a cake)
11. Chill the cake to firm up the buttercream and then add your drip!
12. Add sprinkles and any other decoration and enjoy!