• Prepare 2 9x13 baking pans with parchment on the bottom and spray with a baking spray on the paper and on the sides of the pan. You will want the cake to come out of the pans, so be sure it's evenly coated.
• In a bowl with a mixer, beat sugar with eggs.
• Add in flour, baking powder, milk, butter, oil, and vanilla.
• Mix until creamy.
• Pour batter evenly into prepared pans.
• Bake at 325 degrees for dark coated pans or 350 degrees for shiny pans for 35-40 minutes, until a toothpick comes out fairly clean, do not overbake, it's better to check it every minute that it is to over bake the cake. Remember the heat of the cake will continue to bake it for the next ten minutes out of the oven, so you don't want to take the cake out if it's underbaked, but don't allow it to be so dry, it will be to dry if the toothpick is completely dry.
• Allow cakes to cool for 30 minutes, then turn them out onto cooling racks.
• Let cakes cool completely.
• I then wrap my cakes in plastic wrap and freeze them.
• It's easier to work with frozen cakes than it is to work with a soft, crumbly cake.
• I bake my cakes at least a day ahead, but mostly two days ahead of the day I will need them and freeze them until I'm just about ready to decorate them, then I take them out of the plastic wrap for about 20 minutes so when I handle them, they are not still frozen solid, but very workable.
• I prepare my filling and frosting the day I bake the cakes as well. It really helps elevate the stress on the decorating day.

pastry Cream Filling

• In a medium bowl, mix sugar, cornstarch, and salt together, then add to it 1/2 cup milk and whisk smooth.
• In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
• In a small saucepan, heat the remaining milk to a simmer. (small bubbles around the edge, not a full boil)
• Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat will prevent the eggs from scrambling. (you are tempering the egg mixture)
• Place the mixture into the saucepan and heat on medium-low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minutes.
• Remove pan from heat, stir in butter and vanilla.
• Place pastry cream into a bowl and cover with plastic wrap, allow it to cool 15 minutes, then put it into the refrigerator to chill.

Vanilla Italian Buttercream Frosting

• Separate egg whites into the bowl that fits a mixer. Use the whip attachment.
• Whip the egg whites with 1 cup sugar until they form stiff peaks.
• in a small saucepan, bring the other cup of sugar and the water to a boil and allow the temperature to come to 245 degrees.
• Immediately remove the pan from heat and drizzle the syrup mixture into the whipped egg whites mixture on medium speed.
• Once you've added all the syrup bring the speed up a bit and mix until the bowl is cool to touch. About 8-10 minutes.
• Place the flat paddle blade onto the mixer.
• Add the butter one tablespoon at a time with the mixer on high.
• I drape a towel over the mixer so it doesn't splatter everywhere.
• Keep adding the butter while the mixer is going, continue to mix until all butter is incorporated and the frosting is smooth and creamy.
• If it looks curdled, or thin keep mixing. It may take a few more minutes to become thicker and more smooth.
• Add in vanillas, then pour into a container with a lid.
• This frosting can remain at room temperature for 2-3 days then it should be refrigerated.