Pastel Peeps Cake

Instructions

1. Preheat oven to 325 degrees. Grease three round 6-inch (or two 9-inch) baking pans and line bottoms with parchment rounds.
2. Prepare batter according to package, using equal parts buttermilk instead of water, equal parts melted butter instead of oil and four eggs instead of three.
3. Divide batter evenly among pans and bake 20–25 minutes or until a toothpick inserted near the center of cakes comes out clean. Let cool completely. Level cakes if necessary.
4. In a large mixing bowl beat 4 sticks butter with an electric mixer on medium speed 1–2 minutes or until creamy. Beat in 2 cups powdered sugar. Add whipping cream, vanilla and salt; beat on low until combined.
5. Gradually beat in remaining powdered sugar on low speed until just combined. Beat on medium speed 5 minutes more or until fluffy, scraping bowl occasionally.
6. Place a cake board onto a turntable and smear with 1–2 tablespoons frosting. Top with one cake. Add a few dollops of frosting to the top and spread gently to cover. Top with second cake. If using 6-inch pans, top with one more layer of frosting and third cake.
7. Crumb-coat cake then apply a smooth layer of frosting to entire cake using an icing knife. Chill 20 minutes or until frosting has set.
8. Divide remaining frosting among 4 mixing bowls and tint each with a few drops of food coloring to reach a pastel shade.
9. Using an icing knife, swipe different colors of frosting around sides and on top of cake. Gently spin cake while smoothing frosting until colors are slightly blended on the edges but not combined. Arrange Marshmallow Peeps on top of cake. Serve immediately or refrigerate up to 5 days.