2gluten & dairy free cake mixes plus batter ingredients
6cdairy free buttercream frostingrecipe link in post
1½cdairy free chocolate ganacherecipe link in post
gluten and dairy free sprinkles
Instructions
Follow cake mix instructions and bake three, 6 inch cakes. There will be batter left over for extra cupcakes or you can bake a 4th tier to the cake. Remove from oven and allow to cool.
Prepare dairy free buttercream frosting. Prep frosting in a disposable bag with a large 1 A round tip.
Make the dairy free chocolate ganache and set aside to slightly thicken.
After cakes have cooled, remove from cake pans. Place first cake on a cake plate and pipe frosting over the top of the cake. Smooth frosting with an offset spatula. Now place the second cake on top and repeat frosting. Then place the 3rd tier cake on top.
Crumb coat the entire 3 tier cake using frosting, a cake scrapper, and an offset spatula. Keep in mind this is a thin layer of frosting only meant to conceal cake crumbs.
Next frost the entire cake and refrigerate if able. It's best for the ganache if the cake is cold.
After the cake has refrigerated for 30-40 minutes, remove and drizzle with chocolate ganache.
Generously add sprinkles and allow ganache frosting to set.
Lastly add final piping of your choosing to bottom of cake or add sprinkles.
Notes
The cakes may be baked 1-2 days ahead of time. I find it best to frost and decorate the cake the day of the celebration or the day before if refrigerated and kept cool.