Instructions

1. For the Cake:
2. Heat oven to 350 degrees.
3. Prepare four 8-inch cake pans with baking spray.
4. Make sure milk and eggs are room temperature.
5. Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended.
6. Mix cake flour, sugar, baking powder, and salt in bowl of a stand mixer at slow speed.
7. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
8. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes.
9. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
10. Fold in the sprinkles.
11. Divide mixture evenly into 4 medium bowls.
12. Leave one bowl of batter white, then very gradually add coloring to each bowl and gently fold it into the mixture, adding slightly more coloring as you do each bowl so that the 4 bowls give you an even gradient of color.
13. Pour batter into prepared tins and bake each layer for about 12-15 minutes or until a skewer into the center comes out clean and the outside is golden.
14. Allow cake to cool to room temperature.
15. For the Cheesecake Bavarian:
16. Place ¼ cup of the water into a small bowl.
17. Sprinkle gelatin over and let dissolve.
18. In a saucepan, whisk together egg yolks and 1/8 cup granulated sugar. Do not place over heat, yet.
19. Bring remaining water to a boil in a small saucepan.
20. Once boiled, remove from heat.
21. Temper egg/sugar mixture with water, slowly adding the water to the egg/sugar mixture and whisking the whole time.
22. Move to stove top add gelatin and heat and simmer, stirring constantly, until sauce coats the back of a spoon.
23. Place saucepan into a large, heat proof bowl filled with ice. This will help the mixture cool quicker. Watch to make sure the gelatin doesn’t start to set. Once cool, remove from ice bath and set aside.
24. Whip 1 cup heavy cream into stiff peaks.
25. Add the vanilla and whip until fully incorporated.
26. Add in the cream cheese and 1/2 cup granulated sugar and beat together until fully combined.
27. Set aside.
28. Whip egg whites and the remaining 1/8 cup granulated sugar until stiff peaks form.
29. Carefully fold the egg whites with the whipped cream.
30. Then fold the mixture into the cooled gelatin mixture.
31. Place in fridge for 30 minutes.
32. For the Buttercream:
33. Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
34. Heat, stirring occasionally, until mixture is 160F or hot to the touch.
35. Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
36. Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
37. Add vanilla extract, melted white chocolate, and salt and beat on high for 1-2 minutes until smooth and creamy.
38. If using food coloring, add now, and beat until frosting is the same color.
39. To assemble cake:
40. Set the darkest pink cake layer on turntable cake stand.
41. Cover with 3/4 cup Cheesecake Bavarian.
42. Top with the second darkest cake layer and add Bavarian.
43. Then the lightest pink layer followed by more Bavarian.
44. Place the white layer on top.
45. Set in fridge for 1 hour.
46. Remove cake from fridge to frost.
47. Use an offset spatula to frost cake with buttercream.
48. If desired, first make a thin coat to seal in crumbs and chill for 30 minutes.
49. Cover completely with another layer of frosting.
50. Pipe some decorative swirls on top of cake and top with sprinkles (optional).
51. Chill cake for 30 minutes.