To Make the Buttercream

• Add the unsalted butter to your mixer and beat for 5-10 minutes until it is smooth and pale in colour.
• Gradually add in the icing sugar and mix until fully incorporated.
• Finally, add in the Vanilla and mix again.
• Split the buttercream into seperate bowls. Add 250g to four seperate bowls and another 150g to a fifth seperate bowl.
• To the bowls with 250g add the red, yellow, orange and pink food colouring. Add a little at a time to each bowl and mix until you reach the desired colour.
• To the bowl with 150g add the brown food colouring a little at a time until you reach the desired consistency.
• Once you have reached the desired colour individually wrap each bowl with cling film and leave to one side.
• To the remaining buttercream add the turquoise food colouring and mix until you reach the desired consistency.
• Spread a little of the turquoise buttercream onto your cake board to help the cake stick and place the first cake on top.
• Spread the buttercream onto the top of the cake. I prefer to put a dollop on but if you want your cake to be more even you can put the turquoise buttercream into a piping bag with a large round nozzle and pipe the buttercream on.
• Smooth the buttercream using your palette knife, don't worry if it splodges out the side.
• Stack and fill the remaining cakes.
• Once all your cakes are stacked, smooth any buttercream that has splodged out the side.
• Pipe or spread buttercream in to fill in any gaps and smooth using a cake smoother. Spread the buttercream onto the top of fthe cake and smooth.
• Pop the cake into the fridge for 30 minutes to let the buttercream set.
• Once the buttercream has set, spread a thin layer of the buttercream onto the sides and top and smooth.
• Pop the cake back into the fridge for 30 minutes to let this buttercream set.
• Using your cake cutter gently press it into the buttercream on the cake to leave an outline.
• Mix the red, orange, yellow and pink food colouring until it is smooth and soft and add to a piping bag with a small star piping tip.
• Following the outline colour in each Ice Lolly using the buttercream with individual stars.
• Once you have decorated all the Ice Lollies mix the brown food colouring until smooth and soft and pop it into a piping bag with a small star piping tip.
• Fill in all the ice lolly sticks uisng the brown food colouring.
• With the remaining buttercream add it to a piping bag a little at a time with a small star piping tip and fill in the remained of the side and top of the cake. If you find the buttercream starts to become soft pop it into the fridge for 5-10 minutes before continuing with piping.
• Once you have piped onto the cake put it back into the fridge for 30 minutes to let the buttercream set.
• While the cake is in the fridge lay out a piece of cling film. Using the leftover red buttercream spread it into a line on the cling film. Add the yellow, orange and pink in lines alongside the red.
• Roll the clingfilm up from long end to long end and secure both ends.
• Once your cake has chilled, take it from the fridge and leave to one side.
• Snip the end off one of the sides of the cling film and put it into a piping bag with a 1M Piping Tip. Pipe swirls onto the top of the cake and decorate with sprinkles.