Homemade Confetti Cake with Cotton Candy Cloud Frosting - Confessions of a Cookbook Queen Recipe

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Ingredients

Cake:
1 cup milk
6 large egg whites
1 teaspoon almond extract
1 teaspoon vanilla extract
2 1/4 cup cake flour
1 3/4 cup granulated sugar
4 tsp baking powder
2/3 cup rainbow sprinkles
12 TBS salted butter, slightly softened
Frosting:
2 cups pink vanilla flossing sugar (the stuff you use to make cotton candy)
6 large egg whites
1/2 cup water
1/2 tsp cream of tartar

Preparation

Step 1

Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans.

In a large glass liquid measuring cup, whisk together the milk, egg whites, vanilla, and almond extract. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and sprinkles. Beat the flour mixture and butter on low speed until the mixture is crumbly, about 3 minutes.

With the mixer on low, beat in all but 1/2 cup of the milk mixture. Increase speed to medium and beat for about 3 minutes, until smooth. Scrape down sides of bowl as needed. Beat in remaining milk mixture until just mixed.

Give batter a final stir with rubber spatula, scraping bottom of the bowl to make sure all is fully combined. Pour evenly into prepared pans, smoothing the tops of the batter. Bake for about 20 minutes or until tops are brown and centers spring back when very lightly touched. Remove from oven and let cool in pans for about 5 minutes before removing to wire rack to cool completely.

FROSTING:

Place the cotton candy sugar in a food processor or blender and give it a few pulses -- you don't want it powdered, but you want it to resemble the fineness of normal granulated sugar. 2 cups should give you about 2 1/2 measured, which is what you need.

Place the sugar, egg whites, water, and cream of tartar in a large metal mixing bowl. Whisk together and place over a pot of simmering water. Whisk until the mixture is very warm to the touch and the sugar is dissolved -- do NOT boil.

Place bowl on your stand mixer fitted with the whisk attachment. Beat on medium speed for about 2 minutes, then increase to high and beat for about 15 minutes, or until it forms stiff peaks. Frost layers and serve!!