Grounded BURG.L Cake

Let's get started!

Vanilla Cake

1. Preheat oven to 325F°. Grease and line the 5-inch pans and half sheet pan.
2. In a small bowl, whisk together the flour, baking powder and salt. 
3. Using the stand mixer with a paddle attachment, cream together the butter, sugar and extracts until light and fluffy, 6 to 8 minutes.
4. Add the eggs to the butter mixture, mix until partially combined. 
5. Alternate adding the flour mixture and milk in 3 additions, starting and ending with the flour. Do not over mix.
6. Spread 1 cup of batter in each 5-inch pan. Spread the remaining batter into the half sheet pan. Bake until toothpick inserted in the center comes out clean, about 30 minutes. 
7. Let cakes cool completely, then level the 5-inch cakes to 1" tall using a serrated knife. 

Cake Structure

1. Drill holes in the center of the 12" square wood piece, two 4" square wood pieces, 6" cake board, 5" cake board - and an off center hole in the 4 3/4"x 5 1/2" cake board. 
2. Super glue the four small wood pieces to the bottom of the 12" board. 
3. Screw dowel into the 12" board, securing it with two nuts and a locking washer. 
4. Place the 4" wood board and cake boards onto the dowel, securing with nuts and washers. 

Raspberry Swiss Meringue Buttercream

1. Fill medium saucepan with 1 inch of water and bring to a simmer.
2. In a bowl of a stand mixer, whisk together the egg whites, granulated sugar, powdered sugar, cream of tartar and vanilla until combined. 
3. Place the bowl over the simmering water, making sure the bottom doesn't touch the water.  Whisk until the mixture reaches 165F°. 
4. Put bowl on stand mixer fitted with a whisk attachment, whisk on high speed until mixture cools to almost room temperature, 15 to 20 minutes. 
5. On low speed, slowly add butter 1 tablespoon at a time until fully combined.
6. Mix on low to medium speed until buttercream is smooth and silky. 
7. Scoop half the buttercream into a large piping bag. Add the raspberry jam to remaining half and mix until combined, then scoop into a large piping bag. 

Puffed Rice Cereal Treats

1. In a large pot, melt the butter. 
2. Once butter is melted, add the marshmallows. Stir until completely melted. 
3. Add the puffed rice cereal, stir to combine. 
4. Pour mixture into a greased bowl and let cool until it's warm before shaping. 
5. Split in half. Shape one half into a rectangle and the other into a 6-inch bowl semi-shere shape.