Prepare the cake mix following the directions on the packet. Then divide into six equal portions. Mix in colors and set aside.

Preheat oven to 180 degree Celsius. Then I greased and lined two baking tins with baking papers so that I can bake two cakes at a time.

Bake the cakes, and cool them on a wire rack. Now you have all the layers ready for icing. Before icing, you should also cut off the excess from top of each cake to make sure both sides are flat.

For whipped cream icing, whip cream along with icing sugar and vanilla essence until soft and fluffy. With the buttercream icing, beat butter in an electric mixer. Wait until it’s pale and fluffy. Then add the remaining ingredients, and beat again.

To start with, place the indigo cake upside down and spread generously with whipped cream icing. Continue the process. Then use a spatula to spread the buttercream icing sparingly on to the top and sides of the cake. Now place the cake in the refrigerator for 15 to 20 minutes to set this ‘crumb’ layer. Once it’s set, you can now cover the cake with the rest of the icing. Dip the spatula in warm water to smoothen the surface.

Top rainbow cake with lots of sprinkles. Add more decorations if you wish.