Preheat oven to 350 degrees. Grease and flour three Sweet Creations Textured Nonstick Round 6-inch Cake Pan. Combine all ingredients in a mixing bowl and mix until well combined. Split batter and pour into three Sweet Creations Textured Nonstick Round 6-inch Cake Pan. Bake 22-27 minutes, until a toothpick can be inserted into the center and comes out clean.
For the frosting, place butter in a medium bowl and beat until creamy. Beat in vanilla. Sprinkle in powdered sugar, a half cup at a time, beating well between additions and scraping bowl often. Add milk, 1 tsp at a time until frosting is soft and thick. Place two-thirds of the white frosting in another bowl. Tint the remaining frosting with a small amount of blue gel food coloring. Cover until ready to use.
Once cake cools, remove from pan and stack layers using a thin spread of frosting to hold together. Crumb coat cake by using a small amount of frosting to create an even layer around the cake. Use a piping bag with a large tip to create thick stripes around and on top of the cake, alternating colors. Use a smoothing tool to smooth frosting while slowly spinning cake.
Prepare ganache by warming cream and white chocolate chips in the microwave in 15 second intervals until melted and combined. Place ganache in a piping bag with a small tip, and allow to cool for 5-10 minutes. Slowly drip around edge of cake, allowing ganache to spill over the edge. (If ganache goes all the way to the bottom, it might be too warm. Allow it to cool further before you continue)
Top cake with dollops of alternating frosting colors. Once ganache has fully cooled around cake, use your pointer finger to gently press in sprinkles.