Easy Rainbow Cake

Cake:

2 boxes vanilla cake mix

160g melted butter or 160ml vegetable oil

1 1/5 cups (360ml) milk or water

6 large eggs

2 boxes rainbow food colouring

Mascarpone Frosting:

5 cups (1.2l) heavy whipping cream, cold

3 cups (346g) icing sugar

4 tsp vanilla extract

4 cups (900g) Tatua Mascarpone, chilled

Tatua Dairy Whip

Rainbow sprinkles

3 x 20cm round cake pans

Cake:

Preheat oven to 175°C. Oil the cake pans and line with baking paper.
In a large bowl, prepare cake mixes as per instructions, scraping the bowl occasionally. Divide batter evenly between 3 bowls and tint 1 x bowl blue, 1 x red, 1 x yellow. Bake as directed.
Once baked (about 20 minutes), leave cakes to rest for 10 minutes in the pans before transferring to a cooling rack to cool completely (approximately 30 minutes).
Repeat the process with the second batch of cake mix but change the colours to 1 x green, 1 x orange (mix yellow and red) and 1 x purple (mix blue and red).
When all cakes are cool, trim the rounded tops to level each cake.

Frosting:

Using a stand mixer, whip heavy cream and vanilla on low and add sifted icing sugar in small batches, until soft peaks form.
Add Tatua Mascarpone and beat until stiff. Set aside.

Cake assembly:

Place purple cake layer on your cake stand and cover with 1/6^th of the frosting. Repeat with blue, green, yellow, orange and red cake layers. When you get to the red layer, frost the side and top of the cake with remaining frosting.
Store loosely covered at room temperature before serving.

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