Ingredients
Serves: One 6" 3-layer cake
Crumble:
100 g granulated sugar (1/2 cup)
25 g light brown sugar (11/2 Tbsp, tightly packed)
90 g cake flour (3/4 cup)
2 g baking powder (1/2 tsp)
2 g kosher salt (1/2 tsp)
20 g rainbow sprinkles (2 Tbsp)
40 g grapeseed oil (1/4 cup)
12 g clear vanilla extract (1 Tbsp)
Cake:
55 g butter, at room temperature (4 Tbsp, 1/2 stick)
60 g vegetable shortening (1/3 cup)
250 g granulated sugar (11/4 cups)
50 g light brown sugar (3 Tbsp, tightly packed)
3 large eggs
110 g buttermilk (1/2 cup)
65 g grapeseed oil (1/3 cup)
8 g clear vanilla extract (2 tsps)
245 g cake flour (2 cups)
6 g baking powder (11/2 tsps)
3 g kosher salt (3/4 tsp)
50 g rainbow sprinkles (1/4 cup)
plus
25 g rainbow sprinkles (2 Tbsp)
Frosting (1.5x the original recipe):
172.5 g butter, at room temperature (11/2 sticks)
75 g vegetable shortening (1/4 cup + 1/8 cup)
82.5 g cream cheese (3 oz)
37.5 g glucose (1.5 Tbsp)
27 g corn syrup (1.5 Tbsp)
18 g clear vanilla extract (1.5 Tbsp)
300 g confectioners’ sugar (sifted) (1 7/8 cups)
3 g kosher salt (3/4 tsp)
.38 g baking powder (pinch)
.38 g citric acid (pinch) - I used 1/4tsp lemon juice
Soak:
55 g milk (1/4 cup)
4 g clear vanilla extract (1 tsp)
Preparation
