1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups All-Purpose Flour
1 cup sour cream

Preheat the oven to 350°F. For this recipe I used 5 small 5-inch diameter 1-inch deep round non-stick cake pans.However you can make this recipe for any single layer cake. Lightly grease the cake pans. 

To make the cake: Beat together the sugar and butter until thoroughly combined.

Add the eggs one at a time, beating well and scraping the bowl after each. After you’ve added the second egg, beat at high speed for 2 minutes; the batter will lighten in color and become fluffy.

Add the vanilla, salt, baking powder, and baking soda, stirring to combine.

Starting and ending with the flour, alternately add the flour and sour cream to the mixture: 1/3 of the flour, half the sour cream, 1/3 of the flour, the remaining sour cream, and the remaining flour. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl, and beat briefly.

Spoon the batter into the pan. Bake the cake for 30 to 35 minutes, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

 After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.

1/2 cup softened butter (salted or unsalted, depending on your preference)

4 cups/one pound powdered sugar

2 tsp vanilla extract

3-5 tablespoons milk or cream

Add softened butter into your stand mixer or bowl. Beat butter on medium to high in stand mixer or with a hand mixer for 3 minutes until fluffy.

Just before the end of 3 minutes add vanilla and 3 tablespoons milk to butter, keep beating. Reduce to medium low or medium. Slowly pour in powdered sugar and continue beating for a total of 3 more minutes on medium moving up to high speed as sugar is incorporated.

If you want to add in food coloring, add in while it is beating that last 3 minutes. If frosting is too stiff add in more milk 1 tsp at a time and beat until combined. Spread on cake.

** To store place butter cream in an airtight container and store in refrigerator for 2-3 days.

Bring to room temp prior to frosting.

Prepare the ganache by mixing together the chopped white confectionary (or white chocolate), heavy whipping cream, and corn syrup. Heat in the microwave on high for 30 seconds. Stir. Heat for 20 seconds, then let set in microwave for 1 minute. Stir. If not all the confectionary or chocolate is melted, heat for 10 second increments, stirring after each.

Divide ganache into 2 bowls. Color each bowl of ganache using candy coloring creating the blue and green colors. (You are more than welcome to divide into as many colors as you would like! I just picked the 2 for this small cake).

Start at one end of cake and pour a spoonful of blue ganache over the top edge allowing it to drip down the sides of the cake. Next to the purple add a spoonful of green. Repeating this as you go around the entire cake. If desired, swirl the colors on the top of the cake. If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.

2 eggs whites

1 cup powdered sugar

⅛ tsp vanilla extract (or any other flavored extract)

Blue and Green food coloring

Preheat oven to 175

Beat egg whites on high until stiff peaks are formed (about 2 minutes)

Add 1/2 cup powdered sugar and beat for another 5 minutes until glossy and stiff.

Gently fold in remaining powdered sugar and the vanilla extract until well combined. Separate meringue into 3 bowls.

Add a few drops of food coloring to two of the bowls. Fold in color until completely mixed.

Fill a 3-color coupler with the three different color meringues.

Squeeze the meringue onto a cookie sheet lined with a backing mat. 

Bake at 175 for 2 hours (2 hours and 15 minutes for a high humidity areas)

When finished, let cool for 10 minutes before placing on cake. 

1 cup white melting chocolate

Green and blue food coloring

Gold sprinkles

Melt the chocolate in a microwave safe dish for 45 seconds. Mix and replace for another 20 seconds. mix again. If all the chocolate is not melted continue to microwave for 10 second intervals stirring between. 

in two small bowls place 2 tablespoons of chocolate each. 

On a baking sheet lined with parchment paper pour out the remaining chocolate and use a spatula to thin out into a flat 1-3cm circle or square (whatever shape you want really ha) take the remaining two bowls of chocolate and add blue and green food coloring. I cooled down the green chocolate so it started to crumble. And sprinkled over the warm white chocolate. I took the blue chocolate and splatter painted it over both. 

I used the remaining blue chocolate on a separate parchment and sprinkled it with gold sprinkles. 

Place in the freezer for 30min to an hour. 

Once solidified break the chocolate into shards and place desired pieces on cake.