• Preheat the oven to 350 degrees and prepare your cake pan with parchment paper and a little butter.
• In a bowl, sift together dry ingredients. In a separate bowl, combine all your wet ingredients. On low speed (with a stand or handheld mixer) slowly add the wet ingredients to the dry ingredients. Once combined, scrape down your mixing bowl to make sure everything was incorporated well.
• Pour batter into your prepared cake pan and bake at 350 degrees for 35 – 40 minutes until a toothpick comes out clean. Let cake cool completely before assembling.
• In the bowl of a stand mixer (or handheld) with the paddle attachment, cream butter on medium speed until it’s light and fluffy. Slowly begin to add your powdered sugar. Once all of the powdered sugar has been added, add vanilla. Set aside half of your buttercream for decorating. With the remaining half, gently fold in your jimmies for the filling.
• To assemble your cake, carefully split your cake into two layers and fill with buttercream. Lightly frost your entire cake.

How To Create A Fondant Weave

• I recommend choosing 3-4 elements you’d like to create. I chose a fun and easy fondant braid, basket weave fondant, buttercream yarn, and fondant “felt” balls.
• To make the fondant braids, roll fondant into 2-3 small ropes and braid together. Cut to size and place onto your cake. I used white fondant and painted with gel food colors. You can do this or color your fondant beforehand. I thought painting made the braid look more realistic. With a small knife add texture to your fondant braid by lightly scratching the surface of your braid.
• The basket weave is really simple. Decide how much of your cake you want to use the basket weave pattern on. Roll your fondant out to ¼” thick, then place your basketweave embosser on top of your fondant and roll over with your rolling pin to create the pattern. Cut your fondant piece to size and lay on top of your cake. Again, you can color your fondant any color you want.
• For the fondant “felt” balls, these are super easy, color your fondant and roll into small ½” balls and place on your cake.
• The buttercream yarn was my favorite part. I think it’s the part you can be the most creative with. Separate and color your buttercream into desired colors and fill your pastry bags fitted with the #233 decorating tips with buttercream. I used a circle template to “draw” a circle shape into the buttercream to use as a template. Begin to randomly fill space with each color to make the “yarn piles”.