Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1.5 tsp Baking powder
  • 0.75 tsp Baking soda
  • 1 cup (225g) Unsalted butter, room temperature
  • 1.75 cups (350g) Granulated sugar
  • 4 Large eggs
  • 1 tbsp Vanilla bean paste
  • 1 cup (240ml) Buttermilk, room temperature
  • 2 cups (450g) Unsalted butter, softened
  • 1.5 cups (300g) Vegetable shortening
  • 8 cups (1kg) Confectioners' sugar, sifted
  • Gel food coloring (Charcoal Grey, Teal, Pink, Mustard)

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease your 9x13 pan.
  2. Whisk together 375g flour, baking powder, baking soda, and salt.
  3. Cream 225g butter and 350g sugar until pale and fluffy. Note: This usually takes 4-5 minutes on medium high speed.
  4. Add eggs one at a time, followed by the vanilla bean paste.
  5. Alternate adding flour mix and 240ml buttermilk. Stop as soon as streaks disappear.
  6. Pour into the pan and bake 35 minutes until a skewer comes out clean.
  7. Cool completely in the pan before attempting to frost.
  8. Beat 450g butter and 300g shortening until completely smooth and white.
  9. Gradually add 1kg confectioners' sugar and clear vanilla.
  10. Whip on high for 5 minutes until the texture is like velvet.
  11. Crumb coat the cake with a thin layer of white buttercream.
  12. Use a ruler to lightly mark a grid of 2 inch squares across the surface.
  13. Tint small portions of frosting with your gel colors (Teal, Pink, Mustard, Grey).
  14. Pipe different fabric textures in each square — dots, stars, or flat lines.
  15. Use the Charcoal Grey to pipe small cat silhouettes sleeping in the pajama squares.