Cotton Candy Cake

Name: Cotton Candy Cake
Cuisine: American
Ingredients: 1 whole egg (I use extra large), at room temperature; 3 egg whites (also extra large), at room temperature; 1 cup (240 g) buttermilk, room temperature; 1 tablespoon (13 g) Lorann Cotton Candy Flavoring; 3 cups, plus 2 tablespoons (366.6 g) cake flour; 1 3/4 cups (350 g) granulated sugar; 1 tablespoon plus 1 teaspoon (16 g) baking powder; 3/4 teaspoon (4.2 g) salt; 1 cup (226 g) unsalted butter, room temperature; Pink and blue food gel (optional); 2 cups (452 g) unsalted butter, slightly chilled; 6 cups (750 g) powdered sugar, measured then sifted; 3 tablespoons (43.3 g) heavy cream; 2 teaspoons (8 g) Lorann Cotton Candy Flavoring; Pinch of salt; Cosmic Rush Twinkle Sprinkle Medley (optional); *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch