Now let’s get into the heart of it. Making this cake is like painting a masterpiece, layer by layer:

1. In a large mixing bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs, then add milk and vanilla. Combine wet and dry ingredients, mixing until smooth. Stir in melted butter.
2. Divide the batter evenly into six bowls. Add a few drops of food coloring to each to create red, orange, yellow, green, blue, and purple batters.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of red batter into the pan, swirling to cover the bottom. Cook for about 1-2 minutes, then flip and cook the other side for an additional minute. Repeat with each color, stacking crepes separately to cool.
4. While the crepes cool, whip the heavy cream with powdered sugar until soft peaks form. This becomes the ‘glue’ that holds our cake together.
5. To assemble, place the purple crepe on a serving plate, spread a layer of whipped cream, and repeat with each color, ending with the red crepe on top. Use remaining whipped cream to frost the top and sides.

Remember, the first crepe is always a bit of a dud—consider it your practice round. Enjoy the process; it’s all part of the fun!