Instructions

CUPCAKE

1. Adjust one oven rack to the center position and the other to the lower center position. Heat oven to 325 degrees. Line 3 12-cup cupcake pans with cupcake liners and set aside.
   
2. In the bowl of a stand mixer, with the paddle attachment attached, add the cake flour, sugar, baking powder, and salt and mix on low speed to combine.
   
3. Add the butter one tablespoon at a time to the mixer bowl, beating on low speed until all the butter has been incorporated, about 1 to 2 minutes.
   
4. In a 4 cup liquid measuring cup, add the egg whites, vanilla extract, buttermilk and sour cream and whisk to combine.
   
5. Add half of the buttermilk mixture into the mixer bowl and beat on medium-high speed for 1 minute. Add the remaining buttermilk mixture and beat on low speed for about 30 seconds until combined.
   
6. Divide the cake batter between the prepared cupcake pans using a 3 tablespoon sized spring loaded ice cream scoop and bake for 20 to 30 minutes (rotate cake pans a little over halfway through baking. The cupcakes on the lower rack may need a few more minutes in the oven), or until a toothpick inserted in the center of each cupcake comes out with a few moist crumbs attached.
   
7. Let cupcakes cool in their pans for 10 minutes, then invert them onto cooling racks to cool completely.
   

PASTRY CREAM

1. In a medium saucepan, add half-and-half, 6 tablespoons of sugar, vanilla bean seeds and salt to a simmer over medium-high heat, stirring occasionally.
2. Meanwhile, combined the egg yolks, cornstarch and remaining 2 tablespoons sugar in a bowl and whisk until smooth.
3. Whisk in about 1 cup of the half-and-half mixture into the yolk mixture to temper. Slowly whisk in the tempered egg mixture into remaining half-and-half mixture. Reduce the heat to medium and continue to cook, whisking constantly, until the pastry cream is thick and bubbles start to pop on the surface, about 30 seconds.
   Remove from the heat and remove the vanilla bean and whisk in the butter. Transfer the pastry cream to a bowl and press plastic wrap directly on the surface of the cream. Refrigerate until set, about 3 hours or up to 2 days.
   

FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, vanilla and almond extract and slowly mix until combined, about 1 minute.
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes. Add pink gel food coloring and mix on low speed until combined.
   

ASSEMBLE

1. Using a pairing knife, cut out a cone of cake in the center of each cupcake. Trim the cone section off of the cone of cake and discard. This leaves the circular top of the cake to place back on to the cupcake after it’s filled. Fit a 12 inch piping bag with a coupler and fill with pastry cream filling. Pipe about 1 tablespoon of filling in the center of each cupcake and place the circular flat section of cake back on top.
   
2. Fit an 18 inch piping bag with Ateco piping tip #828 and fill with frosting. Pipe a swirl on top of each cupcake. Sprinkle each cupcake with rainbow nonpareils and top a maraschino cherry on top of each cupcake.

Instructions

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 the bowl of a stand mixer, with the paddle attachment attached, add the cake flour, sugar, baking powder, and salt and mix on low speed to combine.
   
3. Add the butter one tablespoon at a time to the mixer bowl, beating on low speed until all the butter has been incorporated, about 1 to 2 minutes.
   
4. In a 4 cup liquid measuring cup, add the egg whites, vanilla extract, buttermilk and sour cream and whisk to combine.
   
5. Add half of the buttermilk mixture into the mixer bowl and beat on medium-high speed for 1 minute. Add the remaining buttermilk mixture and beat on low speed for about 30 seconds until combined.
   
6. Divide the cake batter between the prepared cake pans and bake for 20 to 25 minutes (rotate cake pans a little over halfway through baking), or until a toothpick inserted in the center of each cake comes out with a few moist crumbs attached.
   
7. Let cakes cool in their pans for 15 minutes, then invert them onto cooling racks to cool completely.

PASTRY CREAM

1. In a medium saucepan, add half-and-half, 6 tablespoons of sugar, vanilla bean seeds and salt to a simmer over medium-high heat, stirring occasionally.
2. Meanwhile, combined the egg yolks, cornstarch and remaining 2 tablespoons sugar in a bowl and whisk until smooth.
3. Whisk in about 1 cup of the half-and-half mixture into the yolk mixture to temper. Slowly whisk in the tempered egg mixture into remaining half-and-half mixture. Reduce the heat to medium and continue to cook, whisking constantly, until the pastry cream is thick and bubbles start to pop on the surface, about 30 seconds.
4. Remove from the heat and remove the vanilla bean and whisk in the butter. Transfer the pastry cream to a bowl and press plastic wrap directly on the surface of the cream. Refrigerate until set, about 3 hours or up to 2 days.
   

FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, vanilla and almond extract and slowly mix until combined, about 1 minute.
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes. Add pink gel food coloring and mix on low speed until combined.
   

ASSEMBLE

1. Center one cake layer on an 8-inch round cake board and place on a cake turntable with a nonslip mat. Fit a piping bag with a coupler and fill with frosting. Pipe a frosting dam around the edge of the cake. Fill with about 2/3 cup pastry cream and place the second cake layer on top. Pipe another frosting dam around the edge of the cake and fill with another 2/3 cup pastry filling. Place the last cake layer on top, bottom side up.
   

CRUMB COAT

1. Apply a light coating of frosting over the top and sides of the cake to seal in any loose cake crumbs. Freeze the cake for 15 minutes or refrigerate for 30 minutes.

DECORATE

1. Apply a generous amount of frosting to the top of the cake and slowly work down to the sides of the cake to cover. Use the back of a spoon to give the frosting some texture by pressing the spoon into the frosting and twirl as you lift away. Top the cake with rainbow sprinkles. Transfer the cake to a cake pedestal and serve.

Instructions

CAKE

1. Adjust and oven rack to the center position and heat the oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
   
2. In a large bowl whisk together the flour, baking powder, cocoa powder and salt and set aside.
   
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, oil and emulsion on medium speed until light and fluffy, about 7 minutes. Add the eggs one at a time, mixing well after each addition. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating it with the buttermilk in 2 additions.
   
4. In a small bowl, combine the baking soda and vinegar and quickly add it to the cake batter and mix to combine. Divide the cake batter between prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating a little over halfway through baking.
   
5. Let the cake layers cool in their pans for 10 minutes. Then, invert the cakes on to cooling racks to cool completely.
   

FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
   
2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.
   

CRUMB COATING

1. Place one cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 3/4 cup frosting over the top and in an even layer with a small offset cake spatula. Place the second cake layer on top and spread about 3/4 cup frosting in an even layer all the way out to the edge. Place last cake layer on top and apply a light coating of frosting over the top and sides of the cake, trapping any loose crumbs. Chill in the refrigerator or freezer for about 15 to 30 minutes.
   

ASSEMBLE

1. Apply a large dollop of frosting over the top of the cake and spread out to the edge in an even layer. Line an 8-inch acrylic disc with parchment paper and place the disc on top of the cake, parchment side down, being sure to line the disc up with the bottom cake board. Apply a generous amount of frosting to the sides go the cake making sure the bottom cake board is completely covered. Gently touch the cake scraper to the bottom cake board and top acrylic disc and rotate the turntable to create a smooth finish. Fill in any gaps with more frosting and rotate until the sides are completely smooth. Place the cake in the refrigerator or freezer for 15 to 30 minutes.
   
2. Using a small offset cake spatula, carefully insert the spatula under the disc and slowly rotate the cake turntable until the disc releases. Peel off the parchment paper and smooth out the top edges of the cake if needed.
   
3. Fit a piping bag with Ateco piping tip #828 and fill with remaining frosting. Pipe 8 swirls of frosting on the top edge of the cake. Sprinkle the cake with red sprinkles and edible glitter. Carefully transfer the cake to a cake stand and serve.