Step 1

To make the cake layers, prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).4

Step 2

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Step 3

. Add the butter, sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

Step 4

. Add the eggs and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Step 5

. Add half of the dry ingredients to the batter and mix until mostly combined.

Step 6

. Add the vanilla extract and milk and mix until well combined. The batter will look a little curdled, but that’s ok.9.

Step 7

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.10

Step 8

Divide the batter in half. Put one half into one of the cake pans and spread evenly. Color the color half with the pink and ivory gel color, then spread evenly into the other prepared cake pan.11

Step 9

Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.12

Step 10

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.13

Step 11

When you’re ready to build the cake, make the filling. Beat the butter until smooth.14

Step 12

Add the animal cookie crumbs and beat until well combined.15

Step 13

Add the powdered sugar and 4 tablespoons of water or milk and beat until well combined.16

Step 14

Add the vanilla extract, salt and additional water or milk as needed to get the right consistency.17

Step 15

Stir in the crumbled animal cookies.18

Step 16

To build the cake, torte the two cakes so that you end up with four layers total.19

Step 17

Place the first pink layer of cake on a serving plate or cardboard cake circle. Spread about 3/4 cup of the filling into an even layer on top of the cake.20

Step 18

Repeat with a layer of white cake and another layer of filling.21

Step 19

Add the second layer of pink cake and another layer of filling.22

Step 20

Top the cake with the second white layer of cake.23

Step 21

If there’s some frosting sticking out from around the edges, try to smooth it out a bit, then set the cake aside.24

Step 22

To make the white chocolate buttercream, add the butter to a large mixer bowl and beat until smooth.25

Step 23

Add the melted white chocolate chips in a three batches, mixing until well incorporated and smooth. You want to add it in a few batches to try to ensure that it mixes well, without any lumps forming from the white chocolate.26

Step 24

Add about half of the powdered sugar and mix until smooth.27

Step 25

Add the salt and 3-4 tablespoons of cream, then mix until smooth.28

Step 26

Add the remaining powdered sugar and mix until smooth.29

Step 27

Add additional cream, as needed, until you get the right frosting consistency.30

Step 28

Frost the outside of the cake with the buttercream (use my tutorial for frosting a smooth cake, if you like), then press sprinkles into the sides of the cake.31

Step 29

To make the pink ganache, add the white chocolate chips to a medium sized bowl.32

Step 30

Add the cream to a microwave safe measuring cup and heat just until it begins to boil. Pour the cream over the white chocolate chips and whisk until smooth. If it doesn’t smooth out completely, microwave in 10 second increments, stirring between each, until the white chocolate is melted and smooth.33

Step 31

Add the pink icing color until you reach your desired shade.34

Step 32

Drizzle the ganache around the edge of the cake, then fill in the center.35

Step 33

Pipe some swirls of the remaining buttercream around the top edge of the cake, then finish it off with some additional animal cookies.