The ingredients and equipment for this cake can be found at large craft and hobby stores, cake specialty stores and even on Ebay.
Ingredients and Equipment
3 boxes of white cake mix (or make your own using your favorite recipe)
Shop bought white Buttercream or Frosting (or make your own using your favorite recipe)
Rolled Fondant or Pettince 44 oz or 1300 grams *
Pink, violet, blue, green and yellow gel food color (I used Wilton)
Large rolling pin
cornflour (corn starch)
Small Rolling Pin
Large knife for trimming the cake
Small sharp knife
Cake smoothers X 2
Frilling tool - if you do not have a frilling tool a toothpick can be used for a similar result
Not stick flower molding mat
Small brush and water
*Fondant dries out really quickly - keep it in an airtight container or ziplock bag in between use and work really quickly.
The night before decorating the cake color the fondant with the gel colors as follows: 8 oz (240 g)pink, 4 oz (120 g) violet, 4 oz l(120 g) light blue, 4 oz (120 g)light green and 4 oz (120 g) light yellow, the remaining 20 oz (580 grams)should remain plain white.
To color fondant knead until soft and then add the gel food color a drop at a time kneading well until the desired color is achieved. Store in an airtight container until ready to use.
You will need to bake 5 seperate cakes for the different layers, but if you only have 1 or 2 X 8" baking tins that is ok, just grease and flour the tins you have and once you have baked a cake and the tin has cooled down you can wipe it out and reuse for the next color.
Make up the cake batter and divide the mixture evenly between 5 bowls. Add 1/4 tsp of the pink gel food color to first bowl and mix until combined and there are no streaks, if you need add more color until you have achieved a pretty pastel color. Any of the mix you are not baking straight away (because you don't have enough pans or room in your oven) pop into the fridge* .
Repeat this process for the four remaining bowls of cake batter, adding violet to one, light green to another, yellow to another and light blue to the final batch.
Pour each separate mixture into a separate baking tin and then bake in an oven following the directions on the packet mix box, check 10 minutes prior to the recommended baking time by inserting a toothpick or skewer into the cake to see it is cooked through. If it is not cooked through continue to bake for 5 - 10 minutes until no crumbs stick to the toothpick or skewer.
Once the cakes are cookid remove from oven. Leave in pan for 5 minutes and then turn out onto a wire rack to cool.
*popping the unbaked cake batter mixture in the fridge will slow down any type of 'baking' reaction due to mixing the ingredients together