• Preheat oven to 350 degrees. Spray all three 8" cake pans with non-stick cooking spray and set aside.
• In a medium mixing bowl, whisk together the milk and vanilla and set aside.
• Using a standing mixer, beat together the butter and sugar until light and fluffy.
• In a large mixing bowl, whisk together the flour and baking powder.
• Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined.
• Using another large metal mixing bowl and a hand mixer, beat the eggs until stiff peaks form.
• Fold into the cake batter. Mix in the sky blue gel food coloring until combined. Divide the batter evenly between the three cake pans.
• Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the center. Allow the cakes to cool completely before removing from cake pans.
• Place the cakes onto a cutting board. Using a cake slicer, remove the domes from the cakes. Place one layer of cake onto the cake board.

Frosting

• Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes.
• Spread 1 cup of frosting onto the first layer and smooth out with a angled spatula. Place the second layer of cake onto the first layer of frosting.
• Add another cup of frosting onto the second layer of cake and smooth with evenly. Place the remaining layer on top of the cake.
• Spread about 2 cups of frosting onto the cake and frost the entire cake.
• Mix in the sky blue gel food coloring into the remaining frosting.
• Scoop about ½ cup of the sky blue frosting into the piping bag.
• Add remaining frosting into the large piping bag with star tip.
• Pipe lines of the blue color onto the entire cake using the disposable piping bag smooth evenly so that the colors blend.

Ganache Directions

• Using a small pot, heat up the heavy whipping cream over medium to high heat until slightly simmering. Pour the hot cream over the chocolate chips in a heatproof bowl.
• Allow to sit for 1 minute before whisking until smooth. Pour into a squeeze bottle.

Decorating

• Drizzle the chocolate ganache around the edge of the cake.
• Using the large piping bag with a star tip, pipe dollops of frosting around the top of the cake.
• Place into the fridge over night before cutting into slices and enjoying with a large glass of coffee or milk.