Instructions

CAKE

1. Adjust a rack to the center position in the oven and heat to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside. In a food processor, process the sprinkles until coarsely ground, about 8 to 10 pulses. Set aside until needed.
   
2. In a medium sized bowl, whisk together the milk, egg whites and vanilla.
   
3. Attach the paddle attachment to a stand mixer. On low speed combine flour, sugar, baking powder and salt. Add butter one piece at a time. Continue to combine until the butter is the size of peas, about 1 minute. Reserve ½ cup of the milk mixture, and pour remaining into the dry ingredients. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved milk mixture to the batter and beat until combined, about 30 seconds (the batter may look curdled at this point). Give the batter a final stir by hand and stir in ground sprinkles.
   
4. Divide the batter evenly among the prepared cake pans and smooth the tops with an offset cake spatula or rubber spatula. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating pans a little over halfway through baking. Let cakes cool in their pans for 10 minutes, then invert cakes onto the wire racks to cool completely, about 2 hours.
   

STRAWBERRY FILLING

1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
   
2. Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.
   

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 heavy cream, emulsion and heavy cream 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.
   

ASSEMBLE CAKE

1. Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of frosting in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board. Fit a piping bag with a round tip or coupler and fill the piping bag with about 1 cup frosting. Pipe a frosting dam around the edge of the cake. Spread half of the filling over the top with an offset cake spatula, smoothing the filling out all the way to the frosting dam.
   
2. Place the second cake layer on top and pipe another frosting dam around the edge. Spread the remaining filling on top in an even layer, spreading it all the way to the frosting dam. Place the last cake layer on top (bottom side up) and gently press down to adhere.
   

CRUMB COATING

1. Pipe the remaining frosting in the piping bag on to the top of the cake and with an 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. Chill the cake in the freezer for 15 minutes, or in the refrigerator for 30 minutes.

FROSTING THE CAKE

1. Apply a large dollop of frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper, attaching the paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Add more frosting to the sides of the cake, making sure to cover the bottom cake board and acrylic disc completely. Gently press a cake scraper against the acrylic disc and bottom cake board. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the freezer for 15 minutes, or in the refrigerator for 30 minutes.
   
2. Insert a small offset spatula under the acrylic disc, but on top of the parchment paper and rotate the turntable until the disc releases. Peel off the parchment paper. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.
   
3. Over a rimmed baking sheet, carefully hold the cake in one hand by the bottom cake board. With the other hand, apply sprinkles all around the bottom edge of the cake. Place the cake back on the cake turntable.
   
4. Divide the remaining frosting between 2 bowls. Color one bowl of frosting with AmeriColor Royal Blue gel food color and the other bowl for frosting with Chefmaster Super Red food color.
   
5. Prepare 2 piping bags with Ateco piping tip #828 attached. Fill one bag with blue frosting and the other with the red frosting.
   
6. Pipe small swirls on the top edge of the cake, alternating between the blue and red frosting. Sprinkle the the swirls with more sprinkles and transfer to a cake stand and serve.