Funfetti Cake
of salt and 13 cup of sugar until soft peaks form.
In a medium saucepan add 1 cup sugar and 13 cup water then place on low heat.
Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235240F.
Drizzle the sugar into the mixer immediately. Run mixer until meringue is room temperature.
Switch to a paddle attachment. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency. Add vanilla at this stage. Mix then transfer to a piping bag.
For the Funfetti Buttercream
Beat the butter until light and fluffy. Add the confectioners sugar salt milk vanilla and mix. Divide into 2 batches.
Add pink food coloring to one batch. Mix until a desired color is reached. Fold in sprinkles to both.
Transfer into 4 piping bags. Add a pink bag and a white bag to one piping bag and snip off the tip.
For the Ganache
Chop up the candy melts. Transfer to a bowl. Melt candy melts white chocolate and cream in the microwave until smooth.
Allow to sit for a couple of minutes and then whisk until there are no lumps. You might have to pop into the microwave for 20 seconds on half power if there are bits of unmelted chocolate.
Add in a drop of pink food coloring I use AmeriColor soft gel food coloring. The color will lighten slightly when the ganache cools. Transfer to a piping bag.
For the Assembly
Pipe the pinkwhite buttercream between each cake layer. Use the individual bags of pink and white to alternate a piped crumb coat. Smooth out with an offset spatula. Chill for about 10 minutes.
