My sister will laugh when she sees this recipe posted... We used to make this cake allllll the time when we were old enough to be let loose in our mother's kitchen, usually after our weekly Saturday game of Netball. I have great memories of the colourful cakes we used to make and she reminded me of this a few weeks ago... I decided to make a rainbow cake with Monet's help late this morning, though Monet got all grumpy when I divided the mixture up and went loose with the food colouring... She didn't seem grumpy when I dished her up a slice though, later on! 
To make this Basic Butter Cake into the 'rainbow', after all ingredients are mixed, simply divide into the required number of bowls and go for it with the food colouring. When all of the mixture is coloured, simply place heaped spoonfuls into the prepared pan...
*Taken from the Australian Women's Weekly 'Cake & Slices Cookbook'*
Ingredients
125g butter
1 tsp vanilla essence
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup milk
Method
Preheat oven to 180C.
Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Stir in half the sifted flour and half the milk, then stir in remaining flour and milk. Pour mixture into prepared pan.
Bake for 40 minutes or until cooked through.
Leave in pan for 5 minutes before turning out onto wire to cool. Ice as desired. (I iced mine using a thick butter icing).
Keeping time: 2 days
She says so proudly when pointing to Australia, which she has picked out on the Globe and says really loudly, "AUSTRALIA". I ask her to point to where her Grandparents live, which she does successfully, and then to where we live, which is another successful point.
and our bedroom feature wall... 
