Preheat the oven to 160˚C/325F/Gas Mark 3.

Grease 4 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper or a dust of flour.

In a large mixing bowl or a food mixer, beat the eggs with the sugar until creamy, light and fluffy.

Remove from the food mixer, and sieve over the flour. Gently fold until fully combined. Separate the batter in 4 bowls and stir in the colouring.

Transfer each batter into the prepared sandwich tins.

Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.

Next, prepare the butter cream. In a mixing bowl, beat the soft butter with the icing sugar and vanilla paste until light and fluffy.

Layer the first coloured cake onto a small plate and spread some butter cream. Repeat the same step until the 4 cakes are staked together. Cover the top cake with a final layer of buttercream. Smooth well using a warm spatula and decorate the cake with some sugar flowers or your preferred topping.

Keep aside until ready loosely covered with parchment or foil to allow the icing to create a lovely crust!