Instructions

Cream together butter and castor sugar until light and fluffy.

Mix in eggs, buttermilk and vanilla.

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 milk.

Sandwich the cooled cakes with the frosting (starting with the darkest layer, working your way up to the lightest), then spread the remaining frosting all over the cakes to cover.

Place into the fridge to firm up. Decorate the cake with berries and a white chocolate drizzle (I coloured white chocolate pink for the drizzle)