Confetti Cake

For my son's 17th birthday, I decided to make him a confetti cake. Honestly, it's a lot easier than it looks y'all. 

• Bake cakes per recipe & let cool in fridge overnight
• Using a biscuit or cookie cutter, cut out the center of one cake layer. Reserve the center cut outs.
• ​Place the cut layer on top of an uncut cake layer, and use it as a guide to cut out the second circle. This ensures that each cut out is in the same position for each layer. Repeat for each layer.
• Spread a generous amount of buttercream frosting in between each cake layer, being careful not to overflow into the center.
• Fill the center of the cake with different size sprinkles and candies, layering as you go. Leave about a 1/2 inch of space from the top of the cake. For this cake I used:
  • Nonpareils (small sprinkles that will roll into every nook & cranny of your kitchen)
  • Jimmies (large sprinkles)
  • Jelly Beans
• ​Take one of the center cut outs and cut it in half lengthwise. Spread a thin layer of frosting on the bottom of the cut out. Then place it, frosting side down, on top of the cake filling the hole.
• Frost the cake & refrigerate overnight.
• Cut the cake... wait for the ooooo's and ahhhhhh's.