As a child, I was always fascinated by colours :)

I still do and even now that I'm already a teen, any objects of my favourite colours draw my attention to them. I would eat vegetables & salads because I love green! I would buy Hello Kitty accessories because I like pink! & I'd tan myself nicely brown just to match beautiful white dresses :)

Yeah, colours are very happy stuffs and they do magic to little things in life. Hence, I baked this cake for my teammate's birthday, Z. She is definitely the most outstanding player in our basketball team who had contributed a lot during competitions. We play the same position and I'd always feel safe during the game with her around!

Although the graduation from high school meant that we were all going separate ways, she's one of those I still meet up with very very often :) Basketball is our language and I'm glad this common interest has glued us pretty well!

I rushed home immediately after school to get this done, AND more importantly, to take enough shots before the sky turns dark! I don't have photoshop and I cannot do much to edit the pictures =\

This Rainbow Cake sponge (bottom) is strongly reccommended if you are looking for a white cake recipe. It is extremely soft, crumbly and moist, very very tender even if you used plain flour instead of cake flour! The only thing you might want to take note is that the cake is quite fragile, so please be gentle when you lift each layer.

I spread nutella over the cake, followed whipped cream in between every layer. Finally when it is chilled, I frosted the cake with Cream cheese and pressed oreo crumbs on it gently :)

Whipped Cream
200ml heavy cream, chilled
1 1/2 tbsp confectioners' sugar
2 tsp of vanilla extract

Beat heavy cream until soft peaks, add the sugar and vanilla. Stop the mixer once cream is whipped to stiff peaks.

White Cake recipe from here
make 2 8-inch cakes

1 3/4 cups cake flour (you can also use white flour, but it won’t be as tender)
2 tsp baking powder
1/4 tsp salt
10 tablespoons butter, softened
1 cup sugar
3 egg whites
1 1/2 tsp vanilla extract
1/2 cup cold water (I use 1/4 cup water + 1/4 cup milk)

Preheat oven to 325. Lightly grease and flour two 8-inch cake pans (or 6 small cake pans). Mix the flour, baking powder and salt in a medium bowl and whisk until well combined.

In a large bowl, cream the butter for 2-3 minutes. Gradually add the sugar and beat another 2-3 minutes. Add the egg whites, one at a time, beating well after each addition. Combine the vanilla extract with the cold water and add half of it to the butter-sugar mixture. Beat well.

Then add half the flour mixture and beat well. Repeat, adding in the remaining water and vanilla and beating well, then finishing with the remaining flour. Divide the batter into 6 bowls, add the colouring and stir until combined.

Pour into pans and bake for 20-25 minutes, rotating pans halfway through the cooking time. Cakes are done when a toothpick inserted into the middle comes out clean.  Let cool for 5 minutes, then remove from pans and let cool on a cooling rack. Frost the cake only when they have cooled down or they will cause the frosting to melt very easily.