Instructions

BUBBLE GUM CAKE

1. Adjust an oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
2. In a 4 cup liquid measuring cup, whisk together the milk, egg whites, extract, flavoring and sour cream.
3. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled.  Give the batter a final stir by hand with a rubber spatula. Divide batter in half and color one half with pink food coloring. Divide batter between cake pans, alternating colors. Using a wooden skewer, swirl figure 8 patterns in the cake batter in each pan to create a swirl effect. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 30 to 35 minutes, switching and rotating pans halfway through baking.
4. Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.
   

BUBBLE GUM BUTTERCREAM

1. In the bowl of a stand mixer fitted with the paddle attachment attached, beat the butter, shortening and extract and flavoring on medium speed until smooth and creamy, about 3 minutes.
2. Add 2 tablespoons of water or milk and half of the powdered sugar and mix on low speed until combined.
3. Add the remaining powdered sugar and continue to mix on low speed for 3 minutes. Add more water or milk if needed to reach desired consistency. Use immediately of refrigerate in an airtight container.
   

ASSEMBLE

1. Place a nonslip mat on top of your cake turntable. Place a 10 inch cake board on top. Spread a small amount of buttercream in the center to act as glue for the cake. Center one cake layer on an 8-inch cake board and place the cake board on the 10-inch cake board on the cake turntable. Spread about 2/3 cup buttercream over the top, spreading in an even layer all the way to the side. Place the second cake layer on top, gently pressing to adhere. Spread another 2/3 cup buttercream over the top of the cake in an even layer. Add the third cake layer on top (bottom side up).
   

CRUMB COATING

1. Place a small dollop of buttercream on top of the cake and using your offset cake spatula, spread a thin layer of frosting over the top and sides of the cake catching any loose crumbs and sealing them in. Refrigerate the cake for 30 minutes.
   

CAKE DECORATING

1. Apply a large dollop of uncolored buttercream on the top of the cake and smooth out. You should have excess frosting hanging off the edges. Place a parchment paper lined acrylic disc and place it on top of the cake, gently pressing down to adhere.
2. Set aside 2 about cups of buttercream and color with pink gel food coloring. Fit two piping bags with couplers and fill one with pink frosting and other with uncolored frosting.
3. Starting at the bottom of the cake, pipe a ring around the cake with uncolored frosting, followed by the pink frosting and work your way up, alternating with the frostings.
4. With a cake scraper, smooth the sides of the cake rotating the cake on the turntable one rotation at a time. Check to see if you need to fill in any gaps with pink or uncolored frosting and with a clean cake scraper, smooth the frosting one more time. The more you smooth the cake the more the frosting will blend together, so don’t over smooth. Using a Viva paper towel (or other paper towel with no quilting on it) smooth the buttercream by place the paper towel on the sides of the cake and smoothing over with a fondant smoother. Do this all over the sides of the cake to smooth out any imperfections. Chill the cake in the refrigerator for 15 minutes, before removing the acrylic disc.
5. With an offset spatula, carefully remove the acrylic disc on the top to the cake by sliding the spatula under the disc and gently rotating the cake turntable until the disc releases.
6. Use a small offset spatula to clean the top edge of the cake by pulling any excess frosting towards the center of the cake. (Add additional frosting to the top of the cake if needed.) Chill the cake in the refrigerator while you prepare the White Chocolate Drip.
   

WHITE CHOCOLATE DRIP

1. In a microwavable bowl combined candy melts and heavy cream and microwave for 20 second intervals, stirring between each interval until melted, about 2 minutes total.
2. Let chocolate cool at room temperature for about 15 to 20 minutes or until the melted chocolate reaches 85 to 95 degrees.
3. Add chocolate drip to a squeeze bottle, piping bag or use a spoon to apply to the sides of the cake. Pour remaining white chocolate drip in the center of the cake and spread to meet the edges of the dripped chocolate.
4. Chill the cake in the refrigerator for 1 hour so the chocolate drip can set before adding additional decoration.
5. Place both buttercreams (colored and uncolored) in one piping bag fitted with Ateco piping tip #827 and pipe 8 swirls around the top edge of the cake. Top each swirl with a pink bubble gum ball. Sprinkle color coordinating sprinkles on top and carefully transfer cake to a cake pedestal and serve.