Blood Orange Layer Cake

If you want to make different colors, separate the sprinkle batter into separate bowls. Color each bowl with a different food coloring.

Fill piping bags fitted with small, round piping tips with the different color sprinkle batters.

Pipe long lines on parchment paper or silicone baking mats. Let dry at room temperature overnight before peeling the sprinkles up.

If you are trying to keep the sprinkles long, handle very carefully. They will break easily. Cut the sprinkles to your desired size. For this cake, I cut mine to around 7-8 inches.

Whisk together flour, salt and baking powder until thoroughly combined and set aside.

Crack eggs into the bowl of a stand mixer fitted with a whisk attachment. Beat the eggs on medium speed for 1 minute. With the mixer running, slowly stream the sugar in.

When the sugar is completely in, turn the speed to high and beat for about 7 minutes. The mixture should be light and fluffy.

Combine the milk and butter in a saucepan and gently heat until completely melted. Do not let it overheat or simmer. Set aside but do not let it cool off too much (do not do this ahead of time).

Add the flour mixture in three parts to the egg mixture just mixing until almost combined. If you still see flour, finish mixing by hand by folding the batter with a rubber spatula.

Add vanilla and oil to the milk-butter mixture and whisk to combine.

Remove two large spoonfuls of batter and add it to the milk-butter mixture and whisk to completely combine. This tempers your milk mixture so that it does not cook your egg mixture.

Pour the milk mixture into the rest of the egg mixture with the beaters running on low. Continue beating just 10-15 seconds more until combined.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes. Remove from the pan and let cool completely. Level baked layers with a serrated knife, if necessary.

Slowly add the blood orange juice, whisking to combine, and turn heat to medium-high. Add the blood orange zest. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. Once simmering, cook for an additional minute.

Transfer to a heat-proof bowl. Cover with plastic wrap so that it is touching the surface without any air bubbles in between to prevent a skin from forming. Let cool in the refrigerator for a few hours or overnight. Alternatively, Spread the mixture onto a sheet pan (covered with plastic) and put it in the freezer for 30 minutes to cool it down faster. Ensure the mixture is completely cool, otherwise it will melt the butter.

Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment and mix on high until very light and fluffy, about 3 minutes.

Add the cooled flour mixture gradually, by the spoonful, while still beating. Incorporating the mixture slowly ensures a smoother consistency.

Add vanilla and salt, and mix until fully incorporated. Set aside.

Cover the top of the first layer with a 1/4- to 1/2-inch thick layer of buttercream with an offset spatula.

Place the second layer of cake on top.

Cover the cake in the remaining frosting.

Cover the outside of the cake in the homemade, tall sprinkles vertically, if using.