Rainbow Leopard Cake

You will need:

For the cake:

• 3 + 1/4 cups flour
• 2 cups sugar
• 1 + 1/2 cups fat-free milk
• 1 + 1/2 teaspoons vanilla extract
• 3 eggs
• 180 g butter
• 3 teaspoons baking powder
• 2/3 teaspoon salt
• gel food colourings (one black and five bright colours)
• 7 piping bags

For the filling:

• 180 g butter
• 2 + 1/5 cups caster sugar
• 2 teaspoons vanilla extract
• 4 tablespoons milk
• 6 piping bags

Steps:

For the cake mixture:

1. Mix together the dry ingredients in a bowl.
2. Add the butter cut (which should be soft and cut into small cubes) and stir together until the mixture becomes grainy, with a sand-like texture to it.
3. Next, add the eggs.
4. Then slowly add the milk and the vanilla extract. Stir thoroughly until the mixture is smooth.

For the filling:

1. Break down the butter using a blender, add the icing sugar and the vanilla extract.
2. Then gradually add tablespoons of milk. When you notice that the mixture has taken on the required consistency, you can stop adding milk.

For the cake:

1. Divide the cake mixture into the following amounts: 4 cups (to which you should not add any of the food colouring), 1 cup (add the black food colouring to it), 1/4-1/2 cups (divide it into five and add a different food colouring to each one). Once the separate portions of the mixture are ready, transfer them to separate piping bags.
2. The time has come to make the leopard sponge cake. Be aware that you will need to make three layers for the cake — if you’ve done everything correctly you should have enough cake mixture for this.
3. Place 1/2 cup of the plain cake mixture into the bottom of a greased cake tin, using a spatula to smooth out the layer of mixture so that it covers all of the bottom.
4. Using the black-coloured mixture, draw five circles on the surface of the layer of plain cake mixture.
5. Now use the different coloured portions of cake mixture to draw circles directly on top of the black circles. Use one colour per circle. The coloured circles should be about twice as thick as the black ones. Now, using the black cake mixture, draw over the top of the coloured lines.
6. Having transferred the plain cake mixture to another piping bag, fill any empty spaces between the coloured circles with mixture. Then cover over the circles with the same mixture.
7. Bake the cake at 350° F (180° C) for 20-25 minutes. This will be the first layer of the cake. Now prepare two more layers of the cake in exactly the same way.
8. Once the layers have cooled after baking, cut off the top layer of each one and cover with a thin layer of the cake filling. You will need about 1/3 of the filling for this. Place the layers on top of each other.
9. Now we need to glaze the cake. Divide the remaining filling into 6 parts and add a different food colouring to each.
10. Place the different coloured portions of the filling into separate piping bags. Pipe the coloured mixture on to the sides of the cake, making two thick lines of icing (from each colour apart from black).
11. Using an icing scraper or flat spatula, "wipe" the cream off the side of the cake, smoothing it flat. Repeat the process for the top of the cake.
12. And now for the last step: draw the leopard spots. Place the black portion of the filling into a separate piping bag with a fine tip. Now pipe wiggly circles on the top of the cake.

Tips:

• If you don't like vanilla, you can add any flavour you like (for example, orange or hazelnut extract)
• You can also use food colouring in liquid form if you don't have gel food colouring. A few drops will be just fine.

(Source: http://brightside.me/article/how-to-make-the-most-cheerful-dessert-youve-ever-seen-the-rainbow-leopard-cake-48705/)