Ingredients
Yield: 12 cups cake batter. Cake serves 17-20.
Bake the cakes:
6 cups cake flour (I used Wondra flour, Swan's down cake flour is also recommended)
2 tablespoons baking powder
Pinch of salt
1 1/2 cups unsalted butter, softened
1 1/2 cups pink vanilla cotton candy granules
1 1/2 cups granulated sugar
2 cups whole milk
1 tablespoon clear vanilla extract (for this recipe I recommend Watkins Double Vanilla clear extract)
2 teaspoons Wilton clear butter flavor extract
12 egg whites
Clear vegetable shortening for greasing pans
Parchment paper for lining pans
Make the syrup:
1 1/4 cups granulated sugar
1 cup water
2 tablespoons clear vanilla extract (again, I recommend Watkins Double Vanilla)
2 tsp. clear butter extract (I used Wilton)
Crumb coat the cakes:
1 cup of unsalted butter, softened
2 ½ cups confectioners’ sugar
2 teaspoons clear vanilla extract
Cover the cakes with fondant:
1 lb. ready made white fondant
1 cup ready made chocolate fondant
Confectioners sugar for dusting
Light corn syrup
Apply the cotton candy and decorate:
8- 2 oz tubs/bags of pink cotton candy (vanilla flavor if available) or you may spin your own if you have a cotton candy machine
Edible heart sequins by Wilton
Preparation
