Recipes+
Ingredients
Method
1.Unwrap cakes; freeze for 30 minutes or until firm.
2.Meanwhile, using an electric mixer, beat butter in a bowl until light and creamy. Beat in sifted icing sugar, 1/2 cup at a time, beating well after each addition until combined. Beat in milk until combined and creamy. Divide mixture evenly among 3 bowls. Using food colouring, tint one bowl red, one bowl blue and one bowl yellow.
3.Using a serrated knife, trim top and sides of each cake to level. Place cakes, cut-side down, on a cake board. Spread a little red icing over top and sides of one cake to cover. Repeat with remaining cakes, using a little blue and yellow icing. Freeze cakes for 30 minutes or until icing is firm.
4.Spread remaining red, blue and yellow icing over cakes. Arrange red choc buttons on top of red cake. Repeat with remaining blue and yellow choc buttons and cakes.
You’ll need a 30cm (diameter) round cake board. Make small building blocks using mini cake or muffin bars.
Note
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