ingredients.

8 eggs

1 1/3 cups caster sugar

2 tsp vanilla extract

2 cups self-raising flour

Sky blue gel food colouring

3/4 cup blueberry jam

Assorted lollipops (whole and crushed), to decorate

Gumballs, to decorate

Sprinkles, to decorate

Buttercream

250g butter, softened

3 cups icing sugar mixture

White icing colouring (optional)

Ganache drizzle

180g block white chocolate, chopped

1/3 cup thickened cream

Gel food colourings (sky blue, royal blue and teal )    

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lMethod                                                                                                                                                                              

Preheat oven to 180°C/160°C fan-forced. Grease four 6cm-deep, 20cm round cake pans. Line bases and sides with 3 layers of baking paper.

Using an electric mixer, beat 1/2 the eggs and 1/2 the sugar for 10 minutes or until thick and creamy and mixture forms ribbons when beaters are lifted. Beat in 1/2 the vanilla. Sift 1/2 the flour over egg mixture. Fold to combine. Divide mixture evenly between 2 cake pans. Gently level top with a spatula.

Bake for 22 to 25 minutes or until top of cakes are just firm to touch. Turn, top-side up, onto wire racks lined with baking paper. Cool completely.

Meanwhile, using an electric mixer, beat remaining eggs and sugar until light and creamy. Using sky blue food colouring, tint mixture blue. Beat in remaining vanilla. Sift remaining flour over mixture. Fold to combine. Divide mixture between remaining 2 cake pans. Gently level top with a spatula.

Bake for 22 to 25 minutes or until top of cakes are just firm to touch. Turn, top- side up, onto wire racks lined with baking paper. Cool completely.

Make Buttercream: Using an electric mixer, beat butter for 10 minutes or until pale and fluffy. Gradually add icing sugar, beating until well combined. Using white colouring, tint buttercream white.                                                         

Place 1 blue cake onto a serving plate. Top with 1/3 cup buttercream, spreading to level. Spread 1/4 cup jam over buttercream. Repeat layering, alternating cake colours, finishing with a layer of cake. Spread remaining buttercream over top and side of cake. Smooth with a spatula.

Make Ganache Drizzle: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until melted and combined. Divide mixture evenly among 3 bowls. Using food colourings, tint 1 portion sky blue, 1 portion royal blue and remaining portion teal.

Working quickly, spoon ganache onto top of cake, alternating colours, allowing ganache to drip down the side. Set aside for 1 hour to set. Just before serving, decorate top of cake with lollipops, gumballs and sprinkles. Serve.

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