TipHow to create the perfect colours
To make sure you’ve got a good balance of colours, test your colourings in a little water first – I tried over 20 shades before I found my favourite combination! Find out more about colouringsTips for a professional finishWhen you make each batch, keep a tiny blob of batter back – then, as you dye each future batter, you can make sure the colour strengths match. A palette knife, which has a long, rounded and flexible blade, makes icing big cakes much easier, as the blade is long enough to scrape the whole side at once. You can buy them in cookshops. A turntable really helps if you’re trying to ice a big cake. If you don’t have one, use a cake stand instead.Which colours did we use
We used SK Professional Paste Food Colour and Quality Food Colour paste ranges from squires-shop.com. Buy pots in Red, Orange, Sunflower, Fern, Hyacinth, Purple and Pink. From the supermarket, try Dr Oetker gel food colours in Bright Red, Neon Orange, Sunshine Yellow, Lime Green, Sky Blue, Ultra Violet and Hot Pink. Read our top tips on colouring.Trimming your sponges
We've kept the sponges as light as possible so they may be slightly rounded when they come out of the oven. You may want to trim them just a shade, to flatten so they all stack neatly together. We've answered your FAQs on sponges here.Make an extra layer
My recipe makes six sponge layers, but you can make one extra layer by halving the cake quantities and baking a single sponge dyed pink – use this as your seventh layer. It’s not strictly necessary, the cake will still look fabulous with six – but why not! Click here for more tips on sponges.