• Beat butter and sugars creamy.
• Add egg, milk and sour cream and blend.
• Add vanilla.
• Stir in all dry ingredients just till blended.
• Fold in sprinkles very lightly!
• Pour into two greased 9 inch pans lined with parchment paper.
• Bake at 350 for approx 35 mins.
• Can loosely cover with foil after 20 mins so they do not brown much.
• Let cool.
• Turn out of pans and pop in freezer -firm cakes are easier to frost/assemble.

Cheesecake Layer

• Preheat oven to 325 degrees.
• Grease one 9 inch pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan sides and Set aside.
• Cream butter and sugar in a stand mixer fitted with paddle attachment.
• Add cream cheese a little at a time until smooth.
• Add eggs one at a time.
• Add remaining ingredients.
• Mix again until smooth.
• Pour in pan..
• Bake approx 55-60 mins till golden on top and cooked through.
• Do not turn out cheesecake when it is finished baking.
• Pop in freezer and leave until frozen solid.
• Turn out frozen cheesecake layer and peel parchment from the bottom.

Buttercream

• Whip butter.
• Add sugar.
• Add cream and beat on high until fluffy!
• If too thick, add more cream.
• Divide into 3 bowls.
• Color one pnk, one blue, leave one white

Assembly

• Lay one funfetti layer on cake plate.
• Top with blue frosting.
• Next place the cheesecake on top and cover it with pink frosting.
• Add second funfetti layer and top with white frosting and extra sprinkles!
• Keep chilled and bring to room temp when serving.