Gel paste (deep pink, sky blue, yellow, orange, purple, black)
Instructions
Divide vanilla cake batter into the following amounts: 4 cups (no color), 1 cup (black), 1/4-1/2 cups per bowl (x 5 for each color). Colour batter as required and put the batter into piping bags.
Into a greased 8" round cake pan, place 1/2 cup of vanilla cake batter into the bottom of the pan, and use an offset spatula to smooth covering the entire bottom.
Using the black cake batter, pipe 5 circles on top of the cake batter, starting about 1/2" from the edge of the pan, and working towards the center.
With the colored cake batter, pipe directly over top of the black line. Use one color per circle.
Using the black cake batter, go back over the colored lines.
With plain vanilla batter in a piping bag, fill empty spaces between circles with batter. Also, cover the circles with cake batter.
Bake cake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Repeat steps 1-7, two more times so that there are three layers of cake. Cool each layer completely.
Once cooled, stack cakes and layer with a thin layer of buttercream.
Dived and color remaining vanilla buttercream with a gel paste and place it into piping bags. Place the black buttercream in a piping bag fitted with a #10 tip.
Pipe the colored buttercream on to the side of the cake making thick lines of icing.
Using an icing scraper or flat spatula, "wipe" buttercream off the side of the cake, smoothing it flat. Repeat for the top of the cake.
Allow buttercream to crust, and then pipe flat black erratic circles for the leopard spots.
Keep cake refrigerated until ready to serve. The cake is best consumed within 2-3 days.
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