Making Korean Lunch Box Cakes with Claire Saffitz's Confetti Cake!!

Hello friends! Today I'm coming at you with another baking video! I'm making Korean lunch box cakes using the confetti cake recipe from Claire Saffitz's book, Dessert Person. There were quite a few struggles along the way (like seriously, so many!) but we got there in the end! I hope you enjoy the video and as always, be sure to like, comment and subscribe (:

Claire's Video:
   • Claire Saffitz Makes Confetti Cake | Desse...  

Confetti Cake Recipe:
Butter for the pans
5 1/2 cups cake flour (23.3 oz/ 660g)
2 1/2 cups sugar (16.4 oz / 466g)
4 1/2 teaspoons baking powder (0.63 oz / 18g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
3/4 teaspoon baking soda
3 sticks unsalted butter (12 oz / 340g), at room temperature
1 1/2 cups buttermilk (12.7 oz / 360g)
1/3 cup neutral oil, such as vegetable or grapeseed (2.6 oz / 75g)
3 large eggs (5.3 oz / 150g), at room temperature
6 large egg whites (7.4 oz / 210g), at room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup store-bought rainbow sprinkles (3.3 oz / 93g), plus more for decorating
(I only used a third of the recipe for this video)

Almond Buttercream from Allie Meadows (@allie_meadows on TikTok):
2 lb icing sugar
4 sticks unsalted butter, softened
2 heaping tsp almond extract
1-2 tbsp milk or heavy cream
(I only used half the recipe for this video)

Music:
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