Confetti Bundt Cakes with Vanilla Glaze and Berries

• Tiered Bundts:
• 5 cups all-purpose flour, sifted
• 1/2 cup cornstarch
• 2 tsp salt
• 4 tsp baking powder
• 2 cups unsalted butter, room temperature
• 3 cups sugar
• 8 egg whites, room temperature
• 1/2 cup canola oil
• 1 Tbsp vanilla extract
• 1 tsp almond extract
• 1 1/2 cups whole milk, room temperature
• 1 cup red and blue sprinkles/jimmies
• Vanilla Glaze:
• 2 ½ cups powdered sugar, sifted to remove lumps
• ¼ tsp vanilla
• 3 Tbsp whole milk or cream
• assorted red and blue berries, for serving

Preheat oven to 350°F. Spray each Bundt Pan (3, 6, and 12 Cup) with baking spray containing flour OR grease and flour using traditional method, including the cone. In a large bowl, whisk flour, cornstarch, salt and baking powder and set aside. Using a large stand mixer with a paddle attachment, cream together butter and sugar until fluffy. Add egg whites along with oil and extracts. On low speed, add the flour mixture and milk, alternating until just combined (do not overmix). Fold in the sprinkles until evenly distributed. Fill each Bundt Pan only 2/3 full. Gently tap each pan on the counter top to remove air bubbles. Place all three Bundts on a middle rack in your oven. For the 3 Cup Bundt, bake time is about 40-45 minutes. For the 6 Cup Bundt, bake time is about 55-60 minutes. For the 12 Cup Bundt, bake time is about 75-80 minutes. Baking times may vary so check the doneness of each Bundt cake with a toothpick, inserted into the center of the cake. Let cakes cool in pan for 10 minutes before inverting onto a cooling rack.

While cakes cool, combine all glaze ingredients. Build Bundt tower on a platter, starting with the largest size on the bottom. Pour glaze over the top Bundt, allowing it to cascade down the sides of all three cakes. Decorate as desired for a more festive cake. Serve with fresh berries.