Rosy rainbow cake

Preheat oven to moderate, 180°C. Lightly grease and flour 4 shallow 20cm round cake pans.

Spoon 1/4 cake mixture into one pan. Divide remaining mixture into 3 bowls. Tint one lot pale pink, one dark pink and one pale green. Pour into pans. Bake for 30-35 minutes, until cooked when tested. Transfer to wire racks to cool. Trim cakes to create 4 flat cakes of the same thickness.

Beat rosewater into buttercream. Place dark pink cake on serving plate. Spread top with 1/3 cup buttercream. Repeat layers with green, plain and light pink cakes. Spread remaining frosting over top and side of cake.

Arrange white chocolate melts around cake base. Secure wire butterflies on and around cake and add candles to decorate.