• 125g butter, softened
• 1 teaspoon vanilla extract
• 3/4 cup caster sugar
• 2 eggs, lightly beaten
• 1 1/2 cups self-raising flour, sifted
• 1/2 cup milk
• Pink, green and yellow food colouring
• Smarties, jelly beans, snakes, jubes and
• 100s and 1000s, to decorate

Buttercream icing

• 125g butter, softened
• 1 1/2 cups icing sugar mixture
• 1 tablespoon milk

1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
   
   
2. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk to combine.
   
   
3. Spoon 1/4 cup mixture into each paper case. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand cakes in pan for 2 minutes. Transfer to a wire rack to cool.
   
   
4. Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating to combine. Divide icing between 3 bowls. Tint each portion a different colour.
   
   
5. Place lollies and 100s and 1000s in separate bowls. Let kids spread cupcakes with icing and decorate with lollies.

Equipment

• You'll need a 30cm round cake board.

Ingredients

• 2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)

Fluffy meringue frosting

• 8 eggwhites
• 4 cups caster sugar
• 1 teaspoon vanilla extract
• Blue, green, yellow, orange, pink and red food colourings
• 1/2 teaspoon 100s and 1000s

1. Preheat oven to 180°C/160°C fan-forced. Grease three 7cm-deep, 20cm (base) round cake pans or three 4cm-deep, 20cm base round cake pans. Line bases and sides with baking paper.
   
   
2. Prepare 1 packet cake mix following packet directions, or 1 homemade cake (see linked recipe). Divide batter between 3 bowls (see tip). Tint 1 portion blue, 1 portion green and remaining portion yellow. Spread 1 portion into 1 prepared cake pan. Repeat with remaining 2 portions and prepared pans. Smooth surfaces. Bake for 25 minutes, rotating halfway during cooking, or until cooked through. Stand cakes in pans for 5 minutes. Turn out onto wire racks to cool completely. Wash and dry cake pans. Grease and line with baking paper. Repeat with remaining cake mix and food colourings.
   
   
3. Make frosting: Place eggwhites, vanilla, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form.
   
   
4. Remove bowl from heat. Beat until cooled.
   
   
5. Place blue cake on board. Spread with 1/2 cup frosting. Top with green cake. Repeat with remaining frosting and yellow, pink, orange and red cakes, using 1/2 cup frosting for each layer. Spread remaining frosting over top and side of cake. Sprinkle with 100s and 1000s. Serve.