For the sponge cakes:

• 315 ml soy milk 1+¼ cups, unsweetened
• 1 Tablespoon apple cider vinegar (or sub for white vinegar)
• 350 g all-purpose flour (2+⅔ cups)
• 1 Teaspoon baking soda (bicarbonate of soda)
• 200 g caster sugar (1 cup)
• 180 g vegan margarine (¾ cup)
• 3 Teaspoons vanilla extract

For the rainbow frosting filling:

• 120 g shortening ½ Cup + 1 tablespoon, or vegetable fat
• 120 g vegan margarine (½ cup)
• 500 g icing sugar (4 cups)
• 1 Teaspoon vanilla extract
• food colouring gel vegan, red, yellow, orange, blue & green

For the white frosting:

• 100 g shortening ½ cup, or vegetable fat
• 250 g icing sugar (2 cups)
• 1 Teaspoon vanilla extract
• Few Tablespoons plant-based milk (I used soy)

To top:

• Sweets such as Skittles, Chocolate No No's or Doisy & Dom drops, colourful, vegan