Ingredients

Use 7 inch (18 cm) or 8 inch (20 cm) cake pans

For the vanilla cake

110 g (1 stick) Softened butter

40 g  (3 tbsp) Coconut oil

160 g (¾ cup) Sugar

1½ tbsp Vanilla extract

3 Eggs

270 g (1¾ cups flour) All purpose flour

3 tsp Baking powder

120 g (½ cup) Unsweetened full fat yogurt

60 g (¼ cup) Milk

½ tsp Salt

For the cream cheese filling

600 g (21 oz) Cold Philadelphia cream cheese

115 g (1 stick) Softened butter

300 g (2½ cups) Powdered sugar

2 tbsp Vanilla extract

Confetti sprinkles

For the macarons

90 g Egg whites 

200 g (1⅔ cups) Powdered Sugar

Pinch of cream of tartar

50 g (4 tbsp) White sugar for the meringue

110 g  (1 cup) Almond Flour

Pinch of Salt

For the raspberry filling for macarons

100 g (3.5 oz) Cold Philadelphia cream cheese

25 g (1½ tbsp) Softened butter

1 tbsp Raspberry jam

50 g (6 tbsp) Powdered sugar

Splash of vanilla extract 

Pinch of salt

For the cut-out cookies

125 g (1 cup) All purpose flour

1 tbsp Milk

50 g (6 tbsp) Powdered sugar 

75 g (⅔ stick) Butter

½ tsp Vanilla extract

Pinch of salt

Method

For the vanilla cake

In a large bowl cream butter, oil, white sugar and vanilla.

Add the eggs one at the time.

Add the dry ingredients, milk and yogurt and sprinkles.

Pour the cake batter in three 7 or 8 inch cake pans, greased and lined with parchment paper.

Bake the cakes in a preheated oven at 180 °C (350 °F) for around 20 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the cream cheese frosting

In a bowl, mix the cold cream cheese and powdered sugar. 

Add the softened butter, vanilla and sprinkles, and mix (do not over-mix)

Set aside.

For the macarons

Mix and sift the almond flour with the powdered sugar and set aside.

Beat the egg whites adding the white sugar a spoon at the time until stiff peaks form.

Add the dry ingredients to the beaten egg-whites, and fold in gently to incorporate. (Do not over mix)

Pipe the mixture onto a cookie sheet lined with parchment paper, and bake in a preheated oven at 150 °C (300 °F) for 10 to 15 minutes. Do not over bake.

Allow to cool completely.

For the raspberry filling for macarons

Mix all the ingredients and use to sandwich macaron halves together

For the cut-out cookies

Mix the softened butter with the flour, salt, vanilla and sugar. Add milk and sprinkles and mix until combined.

Refrigerate.

Cut into shapes you like, and bake for 13 minutes in a preheated oven at 160 °C (320 °F).