The Australian Women’s Weekly Food

Sweet spot

RAINBOW LAYER CAKE

EQUIPMENT

2 x 20cm round cake pans

CAKE

4 x 440g packets vanilla cake mix
Violet, celestial blue, mint green, lemon yellow, orange and red food colourings (see above right)

CREAM CHEESE ICING

1.5kg softened PHILADELPHIA Cream Cheese
300g softened butter
2kg icing sugar, sifted

DECORATIONS

20 sugar–free fruit drops
White chocolate–covered finger biscuits
Assorted lollies (see notes)

1 Preheat oven to 160°C/140°C fan. Grease cake pans; line bases and sides with baking paper.

Make cake mix

You’re reading a preview, subscribe to read more.

More from The Australian Women’s Weekly Food

The Australian Women’s Weekly Food2 min read
Cracking Snacks
PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 12 Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt in a food processor until mixture comes together. Knead lightly until smo
The Australian Women’s Weekly Food1 min read
Dip It Real Good
PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
The Australian Women’s Weekly Food1 min read
Road trip Essentials
You will need about 1 bunch parsley for this recipe. If you have leftover roast chicken, use this instead of barbecued chicken. The filling can be prepared to the end of step 1 up to 2 days in advance and refrigerated in an airtight container. Make s

Related