Sprinkle Quake Cake

Preheat oven to 160°C. Lightly spray 3 x 20cm round cake pans with oil and line bases with baking paper.

Place flour, cocoa, baking powder, 1/2 tsp salt and sugar in a large bowl and stir to combine. In a separate bowl, whisk together eggs, oil, vanilla, milk and 2 cups water. Pour mixture into dry ingredients and stir until just combined.

Divide mixture among baking pans and bake for 35 minutes or until a skewer inserted into centres comes out clean. Allow cakes to cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes.

To make the icing, whip butter for 3-5 minutes or until pale and creamy. Scrape down side of bowl, then add icing sugar mixture and milk and whip for 5 minutes or until fluffy. Reserve 1/2 cup icing and add food colouring to remaining icing.

Fill and sandwich cakes with some of the blue icing. Pipe a line of icing around centre of cake, then dab down with a palette knife or back of a spoon. Pat sprinkles into the line, then refrigerate cake for 30 minutes or until icing and sprinkles are firm. Reserve 1/2 cup blue icing and pipe remaining blue icing above and below sprinkles, ensuring it is thicker than the sprinkle layer. Scrape cake smooth using a cake scraper or edge of a clean ruler. Spoon reserved white and blue icing into opposite sides of a piping bag fitted with a star tip. Pipe peaks of combined icing on top of cake. Serve.