Method

1.Preheat oven to 160C and line 3 6” tins.

2.In a medium bowl whisk together the flour, salt, and baking powder then set aside. Then in a separate large bowl beat the butter till pale.

3.Add sugar in and cream again until light and fluffy. Add the eggs in one at a time, beating well between each addition.

4.Add the sour cream, and vanilla and mix until incorporated. Add the dry ingredients and mix until combined. Divide batter into 3 bowls and stir in each food colour. Transfer batter into tins and bake for 25-30mins or until skewer comes out clean.

5.Once baked, remove from tins and allow to cool fully on rack.

6.For the ganache, heat the cream in saucepan until simmering then pour over the chocolate. Add in the food colouring and butter and stir to combine. Once combined use a stick blender to emulsify then allow to cool and thicken slightly.

7.Use a knife to level the sponges and then stack, fill and cover cake with the ganache. Place the cake in the fridge to chill and firm up.

8.Once the ganache firms, melt the marshmallow in the microwave and clap between your hands and stick onto the cake.