A decadent Dark Rainbow Cake with layers of multi-coloured sponge cake hidden beneath a black cream icing and decorated with splashes of gold and shocking pink.
Preheat the oven to 180 degrees Celsius. Grease and line 2 x 22cm cake tins with baking paper. In the bowl of a stand mixer combine, flour, sugar, baking powder, melted Stork Bake and vanilla on low until combined.
Add the eggs one at a time, mixing on low in between additions. Slowly add the milk while the mixer is running and mix until all ingredients are completely combined.
Reserve 1/3 of the batter and divide the remaining batter into 5 bowls. Tint each batter a different colour. Place four tablespoons of white batter into the center of each pan. Then, directly into the middle of the white batter, place two tablespoons of purple batter . Directly into the centre of the purple batter, place two tablespoons of pink batter and then turquoise and turquoise. Repeat with white/purple/pink/turquoise/purple batter additions until all the batter is used up or pans are full.
Bake at 180 degrees Celsius for 50-60 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tins for 5 minutes before turning out onto a cooling rack. Level the cakes off with a knife and slice each in two so you have four layers.
For the buttercream, combine the egg whites and sugar in the bowl of a stand mixer set over a pot of gently simmering water and cook, whisking constantly, until the mixture it hot to the touch or is no longer gritty when rubbed between your fingers. Transfer to the stand mixer and whip until glossy, stiff peaks form, about 5-7 minutes.
Add the Stork Bake a few pieces at a time and whip until the frosting is creamy and smooth. Add the vanilla and whip for 30 seconds to combine. Take about 2/3 of the frosting out and tint it black. For the remaining frosting, fold in the pink gel food colouring until combined and place it in a piping bag fitted with a star nozzle.
To assemble, place one cake layer on a turntable and spread with 1/3 of the black frosting. Place the second cake layer on top and repeat with the black frosting and cake layers. Finally place the last layer on top.
Use the black buttercream to apply a thin layer over the whole cake then refrigerate the cake for 10 minutes to set the frosting then coat with a final layer of black frosting. Move the cake from the turntable to a cake stand for serving. Use the remaining pink frosting to pipe rosettes along the top of the cake. Mix the gold dust with the vodka and splatter it on the sides. Finish with sprinkles and candles.