(See below, Evenly layered, beautifully baked cakes, steps 3-4.) Finish with a pink layer of sponge on top, with the base uppermost to give a flat top. Repeat with another white layer of sponge and the remaining lemon curd and filling. Lay a pink sponge layer on top and, again, spread with 2 tablespoons of lemon curd and one third of the filling. Spread with 2 tablespoons of the lemon curd, then with one third of the filling. Place a white sponge layer, cut-side uppermost, on a flat serving plate or a cake stand.
Cool for 2 minutes, then loosen the sides and leave for 10 minutes. Colour the other half pale pink with the red food paste (add it bit by bit until you’re happy with the shade) and spoon it into the other tin. Spoon one half of the mixture into one of the prepared tins. Add the eggs and beat well using an electric hand whisk for about 2 minutes (or use a wooden spoon for about 3 minutes) until smooth and light. Put the butter, caster sugar, flour and baking powder in a large bowl. Grease the sandwich tins and line the bottoms with baking parchment. 2 loose-bottomed, round sandwich tins, 20cm (8in) diameter and 4.5cm (1¾ in) deep.15 Smarties (5 pink, 5 green, 5 yellow).edible coloured food pastes: red, mint green and yellow.
PASTEL RAINBOW PLUS
(at least 70 per cent fat), plus extra for greasing.225g (8oz) butter (room temperature) or baking spread.
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