Spirograph Cake Recipe | Heather Baird | Food Network

Ingredients

• 8 ounces white fondant
• Confectioners' sugar, if needed
• Fine-tipped food color markers in assorted colors
• Flour-based cooking spray, for the baking pans
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups granulated sugar
• 2 tablespoons vegetable oil
• 2 large eggs
• 3/4 cup unsweetened dark cocoa powder
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 cup hot brewed coffee
• 1 pound (4 sticks) unsalted butter, softened
• 2 pounds confectioners' sugar
• 1 tablespoon clear vanilla extract
• 1/3 to 2/3 cup heavy cream
• Pink, orange and lavender gel food color
• Assorted sprinkles and nonpareils