Funfetti Cake

For the Cake:

• 1 2/3cupsall purpose flour
• 1cupsugar
• 1/4tspbaking soda
• 1tspbaking powder
• 3/4cupsalted butterat room temperature
• 3egg whites
• 3tspsvanilla extract
• 1/2cupsour cream
• 1/2cupmilk
• 1/3-1/2cupsprinkles

For the Ganache:

• 1cupwhite chocolate
• 1/2cupheavy cream
• 1/3cupbutter

For the Italian Buttercream:

• 4large egg whites
• 1 1/2 cupssugar
• 1/3 cupwater
• 1 pinchkosher salt
• 16 ouncesunsalted butter, room temperature cut into 1-inch pieces(32 tablespoons)
• 1 tsppure vanilla extract
• 16 ounce unsalted butterroom temperature cut into 1-inch pieces

For the Cake:

Sift the dry ingredients together in a large bowl. Mix the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible. Divide the mixture into 4 6″ cake pans that have been buttered and floured. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Italian Buttercream:

Beat the egg whites and 1/3 cup of sugar until soft peaks form. In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat. Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately. Run mixer until meringue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency. Add vanilla at this stage. As you can see in the video I added a thin crumb coat after first assembling the layers. Allow crumb coat to set in the fridge for an hour or so then do a thicker final coat where you get the edges clean.  I used an 869 tip to pipe the dollops on top.

For the Ganache:

Heat the cream to just under a boil then pour over white chocolate and butter. You can play with the proportions on the ganache and use only cream and white chocolate if you desire. Allow to sit for a couple of minutes and then whisk until there are no lumps. You might have to pop into the microwave for 20 seconds on half power if there are bits of unmelted chocolate. Add in a drop of pink food coloring (I use AmeriColor soft gel food coloring). The color will lighten slightly when the ganache cools.

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