Equipment

• Stand Mixer

• 3 x 6 Inch Round Cake Pans

• Piping Bag

• Wilton 1M tip

• Cake Smoother

Vanilla Cake

1. Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.

2. In the bowl of a stand mixer cream the butter and sugar on high for 1 minute with the whisk attachment.

3. Add egg whites and mix on high for 2 minutes.

4. Add in the yogurt and vanilla extract and mix on high for 2 minutes.

5. Combine all the dry ingredients into the mixer and mix on low

6. While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.

7. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Strawberry Buttercream

1. In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

2. Add the icing sugar, salt, vanilla extract, strawberry emulsion, strawberry jam, and heavy cream and mix on low until combined.

3. Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

1. Place one leveled layer of vanilla cake on a cake board or plate. Top with approximately 1 ½ cups of buttercream.

2. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

3. Cover the cake with another layer of buttercream and smooth sides.

4. Decorate as you please. I coloured my buttercream with one extra drop of pink gel food colouring and smoothed the sides with my metal Wilton smoother. Using a Wilton 1M piping tip, I piped simple swirls around the top to create a border, placed a sliced strawberry on top of each swirl, and a sprinkle of “Drenched in Diamonds” glittery sugar by Sprinkle Pop. Enjoy.