Rainbow Cake

Preheat oven to 175°C. Grease and flour three round cake pans of different sizes (e.g., 6, 8, and 10 inches).

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add softened butter, eggs, milk, and vanilla extract. Beat until smooth.

Divide batter evenly into six bowls. Add a different food coloring to each bowl (red, orange, yellow, green, blue, purple).

Pour each colored batter into a separate prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

For the cupcakes, preheat the oven to 175°C and line a cupcake tin with paper liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Add softened butter, egg, milk, and vanilla extract. Beat until smooth.

Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the frosting, in a large bowl, beat softened butter until light and fluffy.

Gradually add powdered sugar, beating until smooth. Add milk and vanilla extract and beat until creamy.

Divide frosting into six bowls and tint with rainbow colors.

To assemble the cake, level the cake layers with a serrated knife.

Place the largest cake layer on a serving plate. Frost the top with a layer of frosting.

Place the next smaller layer on top and frost. Repeat with the smallest layer.

Frost the cupcakes with rainbow frosting.

Melt pink candy melts according to package directions. Spread thinly on parchment paper and let set. Cut into bow shapes.

Arrange cupcakes around the base of the cake. Add candles if desired. Place the chocolate bow on top of the cake.

Refrigerate for at least 30 minutes before serving.