Drizzle Rainbow Cake with Rustic Cheese Buttercream- Happy 3rd Birthday, En

Ingredients	Methods
rainbow white cake: 115g butter, softened 180g granulated sugar 180g cake flour 2 teaspoons baking powder 125g whole milk, room temperature 1 teaspoon vanilla extract 4 (appr 130g) egg whites, room temperature few drop yellow, red, green and blue food coloring	rainbow white cake: 1. Preheat oven to 180°C. Prepare 7" round cake pan with butter or lined wit parchment paper. 2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 2-3 minutes. 3. Gradually add sugar, beating until light and fluffy. 4. Stir together milk and vanilla. 5. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. 7. Divide the batter two equals portion (each apprv 370g), 1st portion mix with red coloring and 2nd portion mix with yellow coloring. Each pour batter into two 7" prepared pans. 8. Bake for 35-38 minutes or until a wooden pick inserted in center comes out clean. 9. Cool in pan on wire rack for 10 minutes. 10. Repeat step1-9 with the same ingredient white cake by mix with green and blue food coloring.
frosting: (may reserve for topping decoration) ~2* of  cheese swiss buttercream ~Food Coloring chocolate Ganache drizzle: (microwave or double boil) ~65g dark choc coins ~30g milk Topping: ~homemade chocolate macarons ~homemade meringue cookies ~sugar pearls ~choc sunflower seeds	1. Prepare buttercream into 4 colors (blue, green, yellow and orange), separate the buttercream into 4 parts and place in 4 bowls and mix with the colors.
Assembly: 1. Place blue cake on cake board, then apply a thin, smooth layer of buttercream on top with an offset spatula. 2. Add second layer- green cake and apply a thin of the buttercream on top in an even layer. Repeat with yellow and red cake. 3. Crumb coat the entire cake with buttercream, then let chill in the refrigerator for 15-20 minutes. 4. Frost the outside of the cake with buttercream (blue, green, yellow and orange). 5. Create the ribbon effect by holding the tip your spatula sideways against the bottom edge of the cake. Pressing gently, slowly & smoothly spin the cake turntable while simultaneously dragging the spatula up the side of the cake. 6. You may need to stop and wipe any excess frosting after each revolution if you are pressing too hard. Continue turning the cake and dragging the spatula up until you reach the top of the cake. Chill for 1 hour. 7. Working quickly, spoon ganache onto top of cake, allowing ganache to drip down the side. Set aside for 1 hour to set. Just before serving, decorate top of cake with macarons, meringue cookies, and etc. Serve.