• Preheat the oven to 350°F and line your 4” round pans with parchment paper. Prepare 2 batches of Yo’s Ultimate Chocolate Cake batter then weigh out a ½ pound of batter per pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean, rotating the pans halfway through.
• Transfer your cakes to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. 
• For your Vanilla Funfetti Cake, preheat the oven to 350°F and line your 9x13” pan with parchment paper. Prepare 2 batches of Yo’s Ultimate Vanilla Cake then mix in ¾ cups of confetti sprinkles. Make sure not to overmix your sprinkles to avoid color bleeding! Weigh out 5 pounds of batter per pan, and bake for 80 minutes or until a toothpick inserted into the center comes out clean, rotating the pans halfway through.
• Transfer your cakes to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight.

To begin with the yoga mat, remove the chocolate cakes from their pans. To remove the cakes, loosen the edges with a straight spatula and invert the pan(s), then carefully peel off the parchment.

Use your large serrated knife to level and layer all 12 chocolate cakes.

Use Sir Squeeze-A-Lot to soak all of your leveled layers with simple syrup, then let them sit for a few minutes to absorb.

With a small offset spatula, fill and stack into 4 cakes (6 layers per), with Italian meringue buttercream and chill.

For the yoga blocks, level and remove the caramelization from bottom of the funfetti cakes.

Measure yoga blocks and cut to size. Cut the ends off, then again in half.

Fill and stack each cake (2 pieces) into one block, with Italian meringue buttercream and chill.

For the yoga mat, use a small offset spatula to spread Italian meringue buttercream on top of 3 of the 4 round cakes. Lay them out to form one long log shape. Crumb coat and chill.

Once the yoga blocks are chilled, use a small serrated knife and ruler to cut angles at all of the edges around the blocks, top, bottom, sides. Crumb coat and chill.

Ice with a bench scraper for a smooth surface.

Roll lavender fondant, covering each block paying attention to the edges. Use a fondant smoother to define.

Roll the black fondant to cover both ends of the yoga mat, and cut away the excess.

Roll out the coral fondant and texture with a piece of drawer liner (use a rolling pin to roll the drawer liner onto your fondant).

Cut into equal sized strips, and roll up around a small circle cutter until the size of ends of your cake.

Use piping gel to secure strips to each other.

Texture top of spiral with a grass tip.

Brush piping gel onto the black fondant, and carefully glue the spirals to each end of the cake. Make sure to roll one spiral clockwise, and counterclockwise!

With a fabric measuring tape, measure the length and width of the cake. Roll out the fondant slightly larger than the cake, then texture with the drawer liner.

Gently drape the fondant over the cake and trim the sides using a sharp paring knife. Use a bench scraper to tuck in the edges.

Roll out more coral fondant and texture with the drawer liner, then cut out a large rectangle the exact length of the cake. Line it up with the front of the cake to create a “rolled out” mat!