Preheat the oven to 350 F. Cut out parchment paper to fit the bottom of the pan you are using (I did for the FanPan but did not bother for the mini loaf pans). Lightly grease the pans, place the parchment paper on the bottom, and grease again. Set aside.

Whisk together the flour, baking powder and salt. Reserve 1 tablespoon to toss with the 6 tablespoons of sprinkles. Set both aside.

Beat the butter until creamy. Add the sugar in 3-4 additions, beating until light and fluffy. Add the light corn syrup and beat for 3-4 minutes on medium high speed.

Add the eggs, one at a time, beating well after each. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla paste and extract.

Add the flour mixture and sour cream in 3 and 2 additions, respectively, alternating between the two and beginning and ending with the flour mixture.

Fold in the sprinkles tossed with flour. Try not to over mix or they will start to melt and smear in the batter.

Scrape into the prepared pans. Cover the top of the cake or cakes generously with sprinkles.

If you are using mini loaf pans, look for them to bake about 20-25 minutes; 30-35 minutes for 2 round cake pans, and for something funky like a FanPan you just need to watch and smell--trust your senses! Mine took about 30-35 minutes. The cake is done when it is risen and golden, is pulling away from the sides of the pan, and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.

Let the cake(s) cool for about 10 minutes in the pan(s) before inverting them carefully onto a cooling rack and removing any parchment. If you are using something like the Block M, be very careful inverting it--it would be too easy for the line of the letter to break. Mine did not, but I was very careful, and used 2 cooling racks to remove the cake and then get it turned right side up.

Let cool completely before slicing. This cake is best within 3 days of baking.