Made this for my Daughter’s Birthday. I used a cream cheese frosting because it’s not quite as sweet as a buttercream frosting.
I started by making 2 Victoria Sponge cakes.
350g butter, at room temperature
350g caster sugar
6 eggs, beaten
350g self raising flour
pinch of salt
Food colouring, preferably the gel type in red, yellow, pink, blue, orange, purple & green
For the Cream Cheese Frosting
340g cream cheese, at room temperature
1 1/2 cups butter, at room temperature
6 cups icing sugar
2 tsp vanilla extract
Preheat oven to 180C/gas 4
Now if you have them line 7, 20cm sponge tins with parchment. Otherwise do the same as I did & just keep on washing the tins you do have between each use.
Cream the butter and sugar together until the mixture is pale, light and fluffy.
Add the egg a little at a time, beating well after each addition.
Sift the flour and salt and carefully add to the mixture, folding it in.
I divided the mixture (as equally as possible) between 8 small dishes, & added a different colour to each of them except the last.
Place then on the same shelf in the centre of the oven and bake for 10 – 15 minutes until risen slightly, golden brown and begining to shrink from the sides of the tins.
Leave all the cakes to cool while you make the frosting.
Cream together the cream cheese & butter.
Mix in the icing sugar & vanilla.
Sandwich all the cakes (apart for the plain one, leave that on to one side for later) together with the frosting, keeping some back to cover the top & place in the fridge until ready to use.
Wrap the 8th cake in cling film & place in the freezer for a following recipe 😉