Let’s Bake and Make this cake!
For this cake you can use any of my cake recipes or any of your own. Just make sure to chill your cake and crumb coat it before frosting it as you don’t want your cake to crumble.
I used the following recipe cake wise
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon lightly packed finely grated lemon zest
2 teaspoons vanilla extract
6 large eggs, separated
1 1/2 cups raw sugar
Blue coloring for half of batter
M &M’s for decorating 1 large bag and 1 small
For the frosting:
7 Cups confectioners sugar
2 Cups Butter
2 Tablespoons princess flavoring
2 Tablespoons Milk for second coat of frosting
For the cake:
Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
Divide batter between prepared cake pans. I added blue coloring to half of the batter. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
Here are the springform pans I used.
While the cake is baking go ahead and mix all of the frosting ingredients. I usually add milk as needed in order to get a spreadable crumb coat for the cake. Yes you need to crumb coat your cakes.
Now throw it in your fridge for at least 45 minutes to ensure you cake and frosting will tolerated you giving it a final coat.
This is a simple and forgiving cake. Don’t worry about getting all of the lines out of the cake. People are too interested in the floating m&m bag to notice your imperfections.
Start adding your M&M’s to your cake in a triangle flow pattern. Place additional frosting along the bottom of your cake plate to hold M&M’s on the bottom. Now throw back in the fridge for around 30 minutes.
Take an m&m bag and slice the back open. EAT M&M’s! Tape 3 skewers to your empty bag.
Remove cake from fridge and slide into center of cake. Now coat your skewers with frosting and place your final m&m’s on your cake. Now once again place back in your fridge until your ready to unveil your creation. This cake is so simple and forgiving anyone can and should do this. If you have someone that lives skittles use skittles. Can you use a mix cake? Yes you can.