“Did she really make a five layer cake for her own birthday?” Yup. YUP, SHE DID. I won’t lie, this took me a few days to master – but oh my lanta, it was worth it!
For the cake:
3 boxes Gluten Free Funfetti Cake Mix
15 eggs (can’t say this cake doesn’t have protein, kids)
For the frosting:
400g dairy-free, unsalted butter
650g powdered sugar
1tsp vanilla extract
Sparklers (or normal candles if you’re not nearly as extra as I am)
1. Preheat oven to 325˚
2. Coat bottom of 8-inch springform pan with cooking spray or parchment paper
3. For each box of cake mix: combine mix with 3 eggs, 1 cup water, and 1/3 cup oil
4. Each box of cake mix will make two layers of cake – split the batter evenly in half (either eyeball it or weigh it out), and pour half of the mixture into each springform pan
5. Bake each layer at 325˚ for 45 minutes. Let cool once done, then wrap in plastic wrap + chill in fridge
6. In order to make a layer cake, chill the cake rounds for 1-2 days before serving. This allows the layers to harden, making them easier to stack + frost!
7. For the frosting: whip up the butter, sugar, vanilla extract, and, if needed, almond milk. Only add a splash of almond milk if you feel the frosting is too thick. However, in my experience, the thicker it is, the easier it is to frost/work with!
8. Chill the frosting for 1-2 hours before layering cake.
9. Put one smudge of frosting on a cardboard round, to give the bottom layer of cake something to stick to. The cardboard round makes it easier to transfer to/from the fridge!
10. Put the first layer of cake on the round cold, and frost with a thin layer of frosting. Repeat this for the rest of the layers. Stack, frost, stack, frost. Then pop your cake + the bowl of frosting back in the fridge!
11. Apply your crumb coat of frosting! This is the THIN layer of frosting that sticks to the crumbs, so that your actual final layer of frosting looks pretty and not chunky. Fill in the cracks in the cake so you have one smooth cylinder all the way around
12. Apply your final coat of frosting. I did this with the side of a long spatula, not even a fancy frosting spreader, and it worked great!
13. Throw your sprinkles at the side. Literally. There’s probably a better way of doing this, but my puppy had more fun cleaning up this way.
14. Stick it back in the fridge to solidify, and cut when you’re ready to serve! Top with sparklers but please light them outside + use fire safety my children, and enjoy!
*In order to bake flatter cakes, making them easier to stack, I bake them at a lower temperature. This prevents them from getting that rounded top, which you then have to cut off, and that’s just a mess