Cotton Candy Cake

cakebycourtney.com

Mary Beth

subheading: For the Cake:

1 whole egg I use extra large, at room temperature

3 egg whites also extra large, at room temperature

1 cup 240 g buttermilk, room temperature

1 tablespoon 13 g Lorann Cotton Candy Flavoring

3 cups plus 2 tablespoons (366.6 g) cake flour

1 ¾ cups 350 g granulated sugar

1 tablespoon plus 1 teaspoon 16 g baking powder

¾ teaspoon 4.2 g salt

1 cup 226 g unsalted butter, room temperature

Pink and blue food gel optional

subheading: For the Frosting:

2 cups 452 g unsalted butter, slightly chilled

6 cups 750 g powdered sugar, measured then sifted

3 tablespoons 43.3 g heavy cream

2 teaspoons 8 g Lorann Cotton Candy Flavoring

Pinch of salt

Pink and blue food gel optional

Cosmic Rush Twinkle Sprinkle Medley optional

This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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