This cake (which is easier than it looks) is a sweet surprise that's sure to delight anyone! Funfetti cake filled with candy gets topped with elaborate swirls for a beautiful final product that's as fun to make as it is to eat! Makes 1 6 inch cake.
Vanilla Almond Buttercream (omit almond extract for plain vanilla)
2cupUnsalted buttersoftened to room temperature
3tbspMilkor heavy cream
Gel food coloring
1/3cupCandy/sprinklesfor explosion center
Preheat oven to 350F. In a large mixing bowl, combine cake mix, water, and greek yogurt and whisk together until smooth. Grease 2 6 inch cake pans well, and divide batter evenly between the two. Bake for 25-28 minutes, until a toothpick comes out clean. Let cool completely.
Once cooled, level the cake layers by carefully slicing off the domed portion on top so they're completely flat. Once flattened, slice each cake layer horizontally so as to split it into 2 thinner layers. Set two aside.
Add butter into stand mixer and beat on medium-low speed until butter is whipped.
Mix in vanilla extract, almond extract, and salt and beat until mixture is smooth, scraping down the sides as needed.
Add powdered sugar 1/2 cup at a time, until fully incorporated. Add milk or cream and mix on medium speed to combine. To thicken thin frosting, add powdered sugar. If frosting is too thick, add a more milk or cream 1 tsp at a time.
If you plan to color this frosting, you'll want to use a gel-based food coloring and add it at the end, after the frosting is mixed.
Put down a cake board as a base and put a dollop of frosting on it to secure your bottom cake layer. Place board onto a rotating cake stand to make assembly.decorating easier.
Put down one solid cake layer as a base and cover the top with frosting (leaving about a 2 inch diameter circle in the center unfrosted). Take two of the cake layers and cut a 2 inch diameter circle out of the center, which will help create a cavity for your candy filling. You can use a drinking glass to easily cut matching holes.
Place one of the hollow layers (with the hole cut out) on top of the first layer, and frost the top. Add the next hollow layer on top, and frost the top. Fill the central cavity with your candy/sprinkle mixture of choice (I used mini M&Ms and rainbow sprinkles), top with final solid layer. Trim any loose ends/lumpy edges, and frost cake entirely. Crumb coat cake fully to prepare for decorating.
Get two frosting tips- a large and small flower tip (1M and 4B if using Wilton). I highly advise testing your tips first on a paper plate or something, to get an idea of how to create the shapes you want. Once the cake is crumb-coated, pipe on the largest flower elements first (use the large star tip and move in a swirl motion to create a big rose). In between piping, as you mix frosting colors/change piping bags, put the entire cake in the fridge to firm up. The next largest element is swirls using the small flower tip, which you'll put all over the cake, sometimes touching the other flowers, etc. Then, using the large flower tip again, make little stars by gently pressing down as you squeeze frosting out of the bag, creating a little star. Lastly, using the small flower tip, fill in any gaps with little stars using the same method.
Lastly, cut into the cake for an awesome confetti surprise! Enjoy! Store leftovers in the fridge and allow them to come to room temp by sitting out for 20 min before eating.