How to make a cannabis-infused birthday cake    Ingredients  Cake  3½ cups cake flour  4 teaspoons baking powder  1 teaspoon salt  1 cup milk  1 tablespoon vanilla extract  1 cup room temperature butter (2 sticks)  1½ cups sugar  8 large egg whites  ¼ teaspoon cream of tartar  1/3 cup sugar  Rainbow sprinkles  Infused buttercream  10 cups powdered sugar, sifted  1¼ cups room temperature butter (2½ sticks)  2 tablespoons room temperature cannabutter  1 cup milk    Directions  Cake  Preheat oven to 375 degrees Fahrenheit  Line two cake tins with parchment, cooking spray, and sprinkled flour  In one mixing bowl, sift together flour, baking powder, and salt  In a glass measuring pitcher, add milk and vanilla extract  In a stand mixer, beat together room temperature butter and sugar until light in colour and fluffy  On low speed, slowly add the flour to the butter and sugar mixture in three parts, one at a time, alternating with half of the milk mixture until you have a smooth batter  In a separate mixing bowl or stand mixer, whisk together egg whites and cream of tartar until medium stiff peaks, then add sugar until you have stiff and glossy peaks  Gently fold a quarter of the egg whites into the cake batter until smooth, then gently add the remaining whites. Fold together until you have a smooth and consistent batter  Stir in sprinkles and then divide the mixture into the prepared cake pans and bake until a toothpick or cake tester comes out clean, about 25-30 minutes  Let the cakes cool for 10 mins, then run a small knife around the edge of the cake and carefully remove the cakes from the tins. Peel off the parchment, then let cool completely on a wire rack, face up    Buttercream  In the stand mixer, beat together powdered sugar and room temperature butter and cannabutter until smooth  Slowly add the milk to the mixture and beat until smooth and consistent    Decorating  Trim the rounded tops of the cakes, then cut in half along the equator into 2 even slices (so you have 4 pieces in total)  Put one piece on the cake stand, then add some icing to the edge of the cake, then place another piece on top and repeat until all of the cake pieces are used. For the last piece, use one of the bottom pieces flipped upside down so you have a nice flat top for the cake  Ice around the sides and top of the cake to the desired thickness, then cover with rainbow sprinkles      More Infused Recipes Available Here (https://www.a420potcast.com/)