Cream together the butter and sugar to light pale

Add eggs in one at a time, beating in between until well Incorporated

Mix in the vanilla extract

In a clean bowl sift in the dry ingredients

Pour half of the dry ingredients, half of the milk, and the cream into the wet Ingredients unfold together until just combined. Add the remaining dry ingredients and milk and mix until just combined

Add in the sprinkles and mix to combine

Divide the cake batter between 28 inch or 20 cm lined ungreased cake tins and back in 180 Celsius for 30 to 35 minutes

Cool the cake in the tins for 10 minutes before transferring to a wire rack

To make the butter cream add the butter to dip bowl of a stand mixer and beat on high for five minutes

Add the icing sugar in thirds, mixing well in between

Add the vanilla and optionally the milk to thin out the buttercream to the desired consistency

To assemble the cake use a serrated knives to level out the tops

Please delay of a cake stand and spread over half a cup of butter cream. Continue with remaining layers

Crumb Cut the cake and buttercream and place it into the fridge for 30 minutes to set

Cover the cake in more butter cream and use a cake scraper for a smooth appearance

Press any left over sprinkles into this side of the cake and please back into fridge to sit

To make their ganache Cut up or break up the white chocolate into small pieces

Place the cream in a sauce pan over medium heat Until It just about boils. Remove the cream from the heat and pour over the white chocolate

The chocolate and cream together after about five minutes until smooth. Color with a drop of to of food coloring

Leave the ganache to thicken For 10 minutes before pouring over the cake