Ingredients

For the sponge:
• 500g butter, softened
• 1kg Selati Castor Snow
• 12 large eggs
• 660ml buttermilk
• 1 Tbs vanilla extract
• 880g cake flour
• 4 tsp baking powder
• Red food colour

For the icing:
• 1kg smooth cottage cheese, at room temperature
• 500g softened butter
• 2 tsp vanilla extract
• 8 cups Selati Icing Snow

Instructions

• Preheat oven to 180C and grease and line 6x 20cm sandwich cake tins (if you don’t have 6 tins, divide the mixture by half and make two batches).
• Cream together butter and castor sugar until light and fluffy.
• Mix in eggs, buttermilk and lemon zest.
• Sift together flour and baking powder then mix into the wet ingredients.
• Divide the mixture into 6 equal parts, placing one batch straight into a baking tin.
• Into the others, place the following amounts of food colouring into each batter – 1 tsp, 2 tsp, 1 Tbs, 2 Tbs, 4 Tbs – the idea is for the colour to be slightly different throughout the layers
• Spoon into the tins then level the top and bake for about 45 – 50 minutes or until a skewer inserted into the cakes come out clean.
• Leave to cool in the tins for 5 minutes before unmoulding and cooling completely on a rack.
• For the frosting, place the cream cheese, butter and vanilla into a mixer, and beat until smooth.
• Add the icing sugar and beat until combined – if the frosting is too stiff, add a drop of orange juice.
• Sandwich the cooled cakes with the frosting, then spread the remaining frosting all over the cakes to cover.
• Place into the fridge to firm up.
• Decorate the cake with chocolate or sprinkles as desired.