BATTER:
340g Whole eggs
180g Granulated sugar
180g Cake flour
75g Butter
1 tsp Vanilla extract
100g Edible Confetti

WHITE CHOCOLATE BUTTER CREAM:
300g Butter
120g Egg white
180g Granulated sugar
160g DLA Ivana 30% White Chocolate

DECORATION:
120g DLA Coklat White Chocolate
50g Edible Confetti

1. Put whole eggs and granulated sugar in a bowl and mix on a double boiler.
2. When the egg liquid has warmed to about 37 degrees, FUNFETTI WHITE CHOCOLATE CAKE remove it from the water bath and whisk with a mixer until the sugar is dissolved. Add in the vanilla
3. Add the sifted cake flour and incorporate with a spatula.
4. Add the melted butter to the batter, then the Confetti but don’t over mix the batter.
5. Pour the batter in equal parts into two molds lined in parchment paper and bake in an oven preheated to 170 degrees Celsius for about 27 minutes.
6. Make the butter cream frosting. Put egg whites and granulated sugar in a bowl and mix while on a double boiler. When it has warmed to 50 degrees, remove it from the water bath and whisk.
7. When you have a solid meringue, add 1 tablespoon of softened butter and stir.
8. Melt ivana white chocolate, add it to the meringue and mix well.
9. When the cakes are completely cool, slice the 2 cakes into two. Apply a layer of butter cream in between each slice and cover the whole outer cake with it as well. Let set in the refrigerator.
10. Mix the remaining butter cream with the edible color gel to create your preferred color.
11. Melt Coklat white compound and pour it around the cake to create a dripping effect.
12. Once set, decorate with colored butter cream on top using a piping tip and apply the confetti around the cake.