Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 stick (4 ounces) salted butter, at room temperature
- ¼ cup solid vegetable shortening
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- ¼ teaspoons almond extract
- 5 large egg whites
- ¾ cup whole milk
- ¼ cup rainbow sprinkles
Decoration
- White buttercream frosting
- Light pink buttercream frosting in decorating bags fitted with #824 and #4B tips
- Light blue buttercream frosting in a decorating bag fitted with a #2A tip
- Light purple buttercream frosting in a decorating bag fitted with a #824 tip
- Dark purple buttercream frosting in decorating bags fitted with #2A and #4B tips
- Black buttercream frosting in a decorating bag fitted with a #4 tip
- White fondant
- Edible gold dust
- Small paint brushes
- Fondant rolling pin
- Teardrop cookie cutters
- Lollipop stick
Equipment
- Three 6-inch round cake pans
- Large mixing bowl
- Medium mixing bowl
- Hand mixer
- Rubber spatula
- Whisk
- 6 inch cake board
- Cake stand
- Cake turntable
- Offset spatulas
- Small sifter
- Bowl of powdered sugar
- Almond extract
Instructions:
- Preheat oven to 350ºF. Grease and line three six-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, use an electric mixer to beat butter, shortening and sugar until light and fluffy.
- Add egg whites one at a time, beating well after each addition. Beat in vanilla and almond extracts.
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