Step 1

For the Funfetti Cake

Step 1

Preheat your oven to 350°F (175°C). Grease and flour four 8-inch round cake pans or line them with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3

In a large bowl, beat the softened butter and sugar, and vanilla with an electric mixer until the mixture is light and fluffy, which should take about 3–4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition.

Step 5

With the mixer on low speed, add the half dry ingredients. Stir until just combined. Add in the buttermilk, and stir until just combined. Then add in the remaining half of the dry ingredients. Stirring until ju combind.est

Step 6

Gently fold the rainbow sprinkles into the batter, mixing just enough to distribute them evenly without causing the colors to bleed.

Step 7

Divide the batter evenly among the four prepared pans and smooth the tops with a spatula. Bake for 15–20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Let the cakes cool in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely before assembling.

Step 9

For the Cream Cheese Mousse

Step 1

Combine the gelatin powder and water in a small bowl. Stir and let bloom for 5–10 minutes.

Step 2

In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).

Step 3

If using a vanilla pod, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. If using vanilla extract, set it aside to add later.

Step 4

In a separate bowl, whisk the egg yolks and sugar until pale and thick. Gradually pour the hot milk into the yolk mixture while whisking continuously.

Step 5

Return the mixture to the saucepan. Cook over low heat, stirring constantly with a silicone spatula or wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 82–85°C or 180°F).

Step 6

Remove the custard from heat and immediately stir in the bloomed gelatin until fully dissolved.

Step 7

If using vanilla extract, stir it in now. Let the mousse cool slightly before adding in the cream cheese

Step 8

Whisk the softened cream cheese into the cooled custard until smooth. You can use an immersion blender to ensure the mousse is completely smooth.

Step 9

In a chilled bowl, whip the heavy cream to soft peaks.

Step 10

Add a rough third of the whipped cream into the custard and whisk to combine. Then add in the remaining whipped cream and gently fold to combine.

Step 11

For the Cake Assembly pt 1.

Step 1

Place the first cake layer on a flat serving plate or cake board.

Step 2

Wrap the acetate or parchment collar around the cake base, securing it with tape or by tucking it inside a springform pan or cake ring. Ensure the collar is snug and extends at least 2 inches above the top of the finished cake height.

Step 3

Spoon an even layer of mousse on top of the first cake layer (approximately 1-1/2 cups of mousse per layer).

Step 4

Gently place the second cake layer on top of the mousse. Lightly press down to ensure an even layer.

Step 5

Alternate layers of mousse and cake until all four cake layers and three mousse layers are assembled.

Step 6

Refrigerate the assembled cake for at least 4–6 hours, or until the mousse is fully set and firm.

Step 7

For the Ermine Frosting

Step 1

While the cake is setting in the fridge, make the buttercream frosting.

Step 2

In a medium saucepan, whisk together the flour and sugar until evenly combined.

Step 3

Gradually add the milk, whisking constantly to ensure no lumps form.

Step 4

Place the saucepan over medium heat and cook the mixture, whisking frequently, until it thickens into a smooth pudding-like consistency. This will take about 8–10 minutes.

Step 5

Remove from heat and transfer the mixture to a bowl. Cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Step 6

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium-high speed until light, fluffy, and pale in color, about 3–5 minutes.

Step 7

Once the flour mixture has completely cooled, gradually add it to the whipped butter, one spoonful at a time, while mixing on medium speed.

Step 8

Scrape down the sides of the bowl as needed and continue mixing until the frosting is fully incorporated and the sugar is fully dissolved.

Step 9

Add the vanilla extract and mix until combined.

Step 10

For the Cake Assembly pt 1.

Step 1

Frost the cake. You've seen the tiktok already.