Ingredients
- 2 pkgs white cake mix (each 515 g)
- 6 food colouring pastes
- 2 tubs white frosting (each 450 g)
- 2 cups multicoloured gumballs
Preparation
Step 1
Directions
1Make one white cake mix according to package directions. Divide batter evenly among 6 bowls. Use food colouring pastes to tint each bowl of batter. Follow instructions on cake-pop maker to create cake pops (you’ll get about 36 pops). Cool pops on a wire rack. Once cool, store in an airtight container until ready to use.
2Preheat oven to 350F. Coat three 8-in. round cake pans with cooking spray and dust lightly with flour. Make second box of white cake mix according to package directions. Pour enough batter in each pan to just cover bottom. Evenly distribute 10 cake pops in each pan on top of batter. Cover cake pops with remaining batter. Bake cakes for 25 to 30 min, until tops are golden and a toothpick inserted in the centre comes out clean. Let pans sit for 10 min, then turn out onto wire racks to cool completely. Wrap each layer in plastic wrap and refrigerate for 1 hour.
3Place the first cake layer in the centre of a cake platter. Evenly spread a big dollop of frosting to cover surface to the edges. Repeat with remaining cake layers. Use remaining frosting to ice the top and sides of cake. Chill frosted cake in the fridge for 30 min. Decorate upper and lower edges with gumballs.
Tip
Make the cake “balloons” ahead of time. Cool coloured cake pops and store in an airtight container. Freeze until ready to continue with the next step of the recipe