Cake:
1. Preheat the oven to 180°C. Grease and line 2 x 20cm round cake tins with baking paper.
2. Using an electric mixer or stand, beat the eggs, oil and Lancewood plain low fat yoghurt for about 30 seconds.
3. Add the vanilla cake mix and beat for about 30 seconds on slow speed until combined, then 4 minutes on high speed. Gently fold in the sprinkles.
4. Add the eggs, one at a time, mixing well after each addition and scraping down the bowl occasionally.
5. In a separate bowl, combine the Lancewood Double Cream Vanilla yoghurt with the milk and mix until smooth.
6. In another bowl, mix the flour and baking powder.
7. Add a third at a time of the flour and yoghurt mixture to the creamed mixture, alternating each time and mixing gently after each addition. Do not overmix the batter as the batter will be mixed again when the colours are added.
8. Divide the batter equally between 4 bowls. Add about 10 drops of each food colouring to each of the bowls. Mix as gently as possible until the batter is evenly coloured, adding more colour if desired.
9. Pour batter into the prepared tins and bake for about 30 minutes or until a skewer inserted into the center of the cake comes out clean.
10. Cool for 5 minutes in the tin, then remove and place on a cooling rack to cool completely.
11. To make the icing, beat the butter until light and creamy, then gradually add the icing sugar, beating well after each addition. Lastly add the vanilla essence and milk or cream and beat well until light and fluffy.
12 Once the cakes have cooled, spread a thick layer of icing over one of the cakes. Place the second cake on top, then ice the top of the cake (but not the sides). Refrigerate the cake for 1 hour or until the icing is hard.
13. Cut out 2 circles of baking paper, about 15cm in diameter (they should be smaller than the cake but big enough to cover your hands).
14. Spread the sprinkles out onto a large a large baking tray in a thick layer.
15. Ice the sides of the cake and carefully place a piece of baking paper onto each hand and pick up the cake by the top and bottom.
16. Carefully roll the cake into the sprinkles to coat the icing completely. Make sure to do this while the icing is still soft.
17. Next, make your stencil. Draw a number or shape onto a piece of baking paper. Cut the number out of the paper to create your stencil.
18. Place the stencil over the top of the cake and spread a thin layer of icing over it so that the sprinkles will stick.
19. Pour some sprinkles over the icing and gently press them in. Repeat until the entire number/ shape is filled with sprinkles. Carefully peel away the baking paper. Use a pastry brush to brush away any stray sprinkles.
20. Slice and enjoy!
