Instructions

For the strawberry cake layers

1. Preheat the oven to 350 degrees Fahrenheit. Grease three cakes pans, add a parchment round to each and then grease and flour the pans. Set one pan aside to be used later.
2. In a medium bowl, combine the cake flour, gelatin, sugar, powdered buttermilk, baking powder and baking soda and whisk thoroughly.
3. In a large bowl, combine the pureed strawberries, water, vegetable oil, eggs & vanilla bean seeds and whisk thoroughly. Add the dry ingredients to the wet ingredients and mix with an electric mixer for two minutes.
4. Split evening into prepared pans and bake for approximately 20 minutes.

For the vanilla cake layer

1. In a medium bowl, combine the cake flour, sugar, powdered buttermilk, baking powder and baking soda and whisk thoroughly.
2. In a large bowl, combined the water, vegetable oil and vanilla bean seeds and whisk thoroughly. Add the dry ingredients to the wet ingredients and mix with an electric mixer for two minutes.
3. With clean electric mixer beaters, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then fold in the remaining egg whites.
4. Pour the batter into the remaining prepared pan and bake for approximately 20-25 minutes.

For the buttercream

1. In a medium pot, bring the milk and reserved vanilla bean pods to a simmer. Shut off the heat and allow to stand at least 1 hour. After 1 hour, scrape the vanilla goo from the pods and add to the milk. Discard the pods.
2. Return the milk to a simmer. Whisk together the sugar, cornstarch, eggs and egg yolks in a medium bowl.
3. Whisk half a cup of the hot milk into the egg mixture to temper it. Continue whisking in the remainder of the hot milk until it is all combined. Return the mixture to the pot.
4. Whisking constantly over medium heat, cook the mixture until it is thick and bubbles break the surface. Continue whisking and cook for one minute more. Remove to a stand mixer.
5. Beat the custard with the whisk attachment on medium speed for approximately 7 minutes or until room temperature. It’s very important that the custard not be at all warm for the next step so wait until the bowl is completely cool before proceeding.
6. Add the room temperature butter 1 tablespoon at a time until the mixture is creamy and all combined. Scrape down the sides of the bowl, add the salt and whisk for one minute more.
7. Remove one third of the frosting to another bowl. Add a few drops of blue food coloring to the mixer bowl and whisk until the color is evenly distributed. Add more to get the desired color.

Cake assembly

1. On a cake plate or cake stand, put a daub of white frosting on the plate to hold the cake in place. Place one strawberry layer on the plate. Top with half the white frosting and smooth with an offset spatula. Top with the vanilla cake layer and the remainder of the white frosting. Crumb coat the cake with 1/3 of the blue frosting. Refrigerate for at least 15 minutes.
2. Frost the cake using the remainder of the blue frosting.
3. When ready to serve, top with cotton candy, marshmallows, sprinkles and other candy as desired. Serve immediately or the cotton candy will tend to deflate.