Everyone should have their ultimate dream cake on their birthday. This was mine! I wanted a 6- layer fun-fetti cake. Something colorful and covered in goodies. While I knew what I wanted I've never attempted such a tall cake or a cake such a colorful cake topped with everything but the kitchen sink. I wasn't sure how I was going to do it, so as always - I free styled the design and went with the flow. Here I used my favorite strawberry cake mix by Pillsbury and a homemade vanilla cake. The recipe for the vanilla cake is below.
Watch the video above for a step by step tutorial.
White Chocolate Ganache
Confetti Candy (2 types)
Pocky (Strawberry and Chocolate)
Unfrosted Blueberry Poptart
Blue and Pink Cotton Candy
Gel Dye: Pink, Blue, and Purple
Slanted offset spatula
Cake Scraper or Bench Scraper
Vanilla Cake Recipe by Ricardo Cuisine:
3 cups (750 ml) unbleached all-purpose flour
1 tablespoon (15 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 cups (500 ml) sugar
1 tablespoon (15 ml) vanilla extract
3/4 cup (180 ml) canola oil
1 1/4 cup (310 ml) milk
Step 1: Strawberry Cake
Feel free to use whatever cake flavor you'd like here, after all it's your cake.
Out of the two boxes of cake mix that I used, I only used 1 bag and 1/2 of another bag. Meaning that for the second box, I halved the ingredients needed and actually saved that 1/2 for funfetti cookies.
Prepare cake mix as stated on the box. Divide between three cake pans and bake at 350 degrees for 20-25 minutes.
Step 2: Vanilla Confetti Cake
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter three 9 inch cake pans and line the bottom with parchment paper. Set aside.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Add confetti candy and divide batter into pans.
Bake at 350 for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.
Step 3: Stack and Fill
By now all of the cake layers should be completely cooled.
Alternate cake layers and fill with vanilla buttercream. I made 6 total layers which was wonderfully tall.
Dye half of the buttercream pink and the other half blue. You can also set a small amount of vanilla buttercream aside to use for decoration later on.
With a spatula smear half of the cake pink and half blue. Also cover the top in buttercream. Use a ruler or large cake scraper to create a smooth surface for the cake and blend the two colors together.
Step 4: Decorations
To make the drip top, make a chocolate ganache by melting white chocolate in cream. Color the ganache and whisk until completely smooth. Pour a good amount on top of the cake and push to the edges with the spatula. Allow the ganache to drizzle down.
Sprinkle one side with confetti candy and place pocky sticks on top and around the bottom.
I topped the cake with purple flowers and vanilla buttercream swirls.
Lastly, I added pieced of blueberry poptarts, blue and pink cotton candy and licorice candy.