STRIPED BUTTERCREAM BALLOON CAKE

Is there anything more fun than buttercream stripes?! This cheerful cake trend is all the rage these days, and it adds a bit of whimsy to any cake design. For this Striped Buttercream Balloon Cake, I paired buttercream stripes with candy balloon lollipops, for the ultimate colorful birthday cake!
STRIPED BUTTERCREAM BALLOON CAKE

INGREDIENTS
FOR THE WHITE CAKE:

  1. 16 oz granulated sugar (2 ¼ cups)
  2. 16 oz cake flour (4 cups)
  3. 2 TBSP baking powder
  4. 1 1/4 tsp salt
  5. 6 fl oz egg whites (from about 6 eggs)
  6. 1 1/2 cups milk
  7. 1 TBSP vanilla extract
  8. 9 oz unsalted butter at room temperature

FOR THE FROSTING:

  1. 8 fl oz pasteurized liquid egg whites (1 cup, see Note below)
  2. 32 oz powdered sugar (8 cups)
  3. 1 tsp salt
  4. 32 oz unsalted butter at room temperature
  5. 2 TBSP vanilla extract
  6. Gel Food coloring I used Americolor Yellow, Electric Purple, Turquoise, Pink, and a mix of Electric Green and Avocado

FOR THE CANDY BALLOONS:

  1. 8 oz candy melts assorted colors
  2. Balloon Candy Mold
  3. Lollipop sticks

EQUIPMENT AND DECORATIONS:

  1. Assorted sprinkles Sixlets, or other colorful candies
  2. Icing Smoother
  3. Icing Comb

INSTRUCTIONS
TO MAKE THE WHITE CAKE:

  • Preheat the oven to 350 F. Line three 8-inch cake pans with parchment rounds, and spray the parchment and pan sides with nonstick cooking spray.
  • Combine the sugar, cake flour, baking powder, and salt in the bowl of the stand mixer fitted with a paddle attachment. Mix on low speed for about a minute to combine the dry ingredients.
  • Lightly whisk together the egg whites and about a quarter of the milk (it doesn’t have to be a precise measurement) and the vanilla extract, and set aside for now.
  • Add the remaining milk and the softened butter to the large mixing bowl and mix on low speed until the dry ingredients are moistened. Turn the mixer to medium speed and mix for a minute and a half.
  • Add the egg white mixture in three batches, mixing for 20-30 seconds after each addition, until you have a smooth batter. Scrape the bottom and sides of the bowl with a rubber spatula, and give the batter a few more stirs to make sure everything is incorporated. Divide the batter evenly between the three pans. If you have a kitchen scale, fill each pan with 20 oz of batter.