Hi there! The addition of milk is in step 3 of the instructions 🙂

Hi Amanda! My 4 inch pans are 2 inches tall. Are yours taller than that? I usually have enough for four layers!

What is the height of the four inch baking pans that you used? I just tried this recipe with the cakes in the oven now. I also used 4in baking pans but only had enough batter for 2 and a 1/2 cakes.

Hi Tina! I never measure out the amount of food coloring I use but the colors I used on this cake were AmeriColor Fuchsia, Navy, and Teal. After frosting the cake with white buttercream I divided the remaining buttercream into four different bowls and colored two of the bowls Fuchsia (one pastel and one vibrant), one bowl a light Navy, and one bowl Teal. I have a post on how to color buttercream here that should help with eyeballing those colors: https://sugarandsparrow.com/how-to-color-frosting/

Thanks!

Oh no, Cynthia! I’m so sorry to hear that! I just made this recipe for my niece’s birthday last week and it came out totally fine.. were you able to salvage the cake layers even though they had sunken in the middle? Usually if you torte the cake layer you can cut off the uneven tops and salvage them.

Sadly, I ensured all of these things were correct and all of my cakes still dipped. I had even tripled the recipe to make 3X the cakes, as I needed a variety – now I have a LOT of time, energy, ingredients wasted and the worst part…. no cake for my babies first birthday 🙁 I could cry!

Thank you so much!

Hi Kat! You can. This recipe would make a small batch of cupcakes, maybe 10-12. If you need more cupcakes than that, you can use this vanilla cupcake recipe (same recipe, just scaled up to make more): https://sugarandsparrow.com/vanilla-cupcake-recipe/