Method

For the Cake Layers:

• Preheat oven to 180°C
• In a large mixing bowl, beat the eggs, oil, and water with an electric mixer for about 30 seconds on low speed until smooth and creamy.
• Gradually add the cake mixes and beat on low speed for 30 seconds to a minute to combine, then increase to high speed and beat for about 4 minutes until light and fluffy.
• Divide the batter evenly into 4 separate bowls.
• Add a different food colouring to each bowl (e.g. red, yellow, green, blue or combinations to make purple, orange etc) and beat each batter for 30 seconds to incorporate the colours. Rinse the beaters between colours to avoid mixing.
• Grease four 20 cm round cake tins and pour each coloured batter into its respective tin.
• Bake for approximately 25 minutes or until a toothpick inserted in the centre comes out clean.
• Allow the cake layers to cool completely.



For the Icing:

• In a separate bowl, beat the softened butter or margarine with an electric mixer on high speed for about 1 minute until creamy.
• Gradually add the white icing mix to the creamed butter while beating on low speed until the mixture resembles breadcrumbs.
• Add milk and beat on high speed for about 2 minutes until the icing is smooth and creamy.



Assemble and decorate the cake:

• When fully cooled, carefully slice each cake horizontally to create 2 discs.
• Place the first coloured disc layer on a cake stand and spread a thin, even layer of icing on top.
• Stack a different coloured layer on top of the blue and repeat with icing. Continue with the other coloured layers, icing between each layer.
• Smooth icing around the edges of the cake for a semi-naked effect, leaving the layers slightly exposed for a colourful finish.
• Pipe decorative icing swirls on the top of the cake.
• Arrange speckled chocolate eggs on top.
• Sprinkle the edges and base with coloured sprinkles and crushed speckled eggs for a festive touch.