Funfetti Birthday Cake

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I’m 36! Happy birthday to me 🙂 Ever since I can remember, I’ve always had funfetti cake for my birthday. I’m not sure if my mom made it from scratch or the box cake from pillsbury, but it has always been my favorite! And here I am, a grown adult, baking my own birthday cake. Why not, right?! It’s what I do. For this cake I did a 3 tiers but I’m not sure of the sizes. If you are curious, please let me know and I’ll go measure but this recipe will be perfect for 2 (8) inch cake pans.

If you are in the mood for some birthday cake or celebrating a birthday of a loved one, here you go! Homemade funfetti with buttercream, sure to please ages 1-100 🙂 Let’s bake a cake!

What you will need:

2 (8) inch cake pans, greased and lined with parchment paper

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter at room temp
1 cup granulated sugar
3 egg whites
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup milk
1/3 cup sprinkles (plus more for decorating)

For the buttercream:

1/2 cup butter at room temp
2 (+) cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 340 degrees. In a bowl, whisk together the flour, baking soda, powder and salt. Set aside. In another large bowl, beat together butter and sugar until creamy. Add in egg whites, vanilla, sour cream and milk and beat until combined. Slowly beat in flour mixture until just combined. Fold in the sprinkles.

Divide batter evenly into cake pans. Bake for 20-30 minutes depending on size. Allow to cool slightly before inverting onto a wire rack. Cool completely before frosting and decorating.

To make the buttercream, beat all ingredients until desired consistency. Add more powdered sugar or milk as needed. Decorate cake!

Store covered at room temp or in the fridge.

Liam’s 3rd Birthday Cake

This is actually the same exact recipe as my 31st birthday cake found here. I’m sorry I don’t have pictures showing the process but it’s hard taking pictures of myself and I made this early in the morning before anyone was up.

And I felt I still needed to blog about it 🙂 This was a lot easier than it looks, I’m sure. I liked that I could be sloppy with the frosting because it’s a volcano. Doesn’t have to be perfect. And instead of using 4 tiers, I saved a little extra cake batter to fill another small pan to make it 5 tiers and to look more like a volcano. I was going to use dry ice, but too much stress. So, if you want to make this cake, feel free to use dry ice in the top tier, all you do is place a shot glass inside the top tier with the dry ice so it doesn’t ruin the cake. And for the “lava” I just used powdered sugar and a tiny bit of milk and food coloring to make it red/orange. Pour it over the top and voila! Gravity does the rest.

I got the dinosaurs at Dollar Tree and the #3 candle at Target. I would also recommend using some sort of support in the cake because 5 tiers is tall! I used a wooden kabob stick which worked perfectly. I put it in after all the tiers were on and frosted.

Here’s Liam super excited to eat his birthday cake!

P.S.- I know I’ve been slacking in the blogging world. I have something in the works, though so please stay tuned! I’m very excited for my next baking adventures 😉

Funfetti Cake

I’ve been craving cake since over 2 months ago. Well, let’s be real. I’m always craving cake 🙂 Just a good old birthday cake. So when I saw this recipe on Pinterest by bakedbree.com I knew I had to make it! And, to make it romantic for Valentine’s Day, I piped roses on with buttercream frosting. Seriously, I love trying new baking/piping techniques. It is so fun. All the steps are in this post so you can try, too 🙂 So, come on! Time to bake a cake…

What you will need:

Two 9 inch (or 8 inch) round cake pans greased and floured

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 cups buttermilk
4 egg whites
1 1/4 cups granulated sugar
2 teaspoons lemon zest
1 stick unsalted butter at room temperature
1 tablespoon fresh lemon juice
3/4 cup rainbow sprinkles

For the buttercream frosting:

4 cups powdered sugar, sifted
1 cup unsalted butter at room temperature
1 teaspoon lemon extract
Food coloring (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, sift together flour and baking powder. Set aside. In another bowl, whisk together egg whites and buttermilk. Set aside.

In a large bowl (or bowl of your electric mixer), mix together sugar and lemon zest. Add butter and beat until creamy, about 3 minutes. Add lemon juice. Beat in half of flour mixture and half of buttermilk mixture. Add the rest and beat until everything is incorporated. Gently fold in sprinkles.

Divide batter evenly between the prepared cake pans. Bake for about 30 minutes. Let cool 15 minutes on a wire rack before inverting to cool completely.

To make buttercream:

Note: I ended up running out of buttercream! I couldn’t even decorate the sides of my cake. So I would double the recipe I provided if you plan on making roses. If you just frost your cake normally, you will have enough.

In a large bowl, beat butter until light and fluffy. Add lemon extract. Slowly beat in the powdered sugar until you get the consistency you want. Beat in food coloring if using. Use separate bowls if wanting more than one color. Frost cake.

To make the two-tone roses, I used a plastic piping bag (make sure it is a big one), and a Wilton 1M tip. P.S.- Don’t tell anyone but I did not intentionally want to make them ombre. They just sort of turned out that way so I’m sorry, I can’t explain how I did that. I put the frosting in the bag wrong, but it worked out… I guess.

So, take your piping bag, fold down the sides, and put in the darkest color. Close the bag flat so the frosting sticks to the sides. Open the bag and put in your lighter color between the dark color. Pipe how you normally would. I know it is really confusing. I wish I could show you instead of type it.  But this is what I got.

And… the accidental ombre…

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Frost cake, slice and enjoy!

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Cookie Monster Cake

Here is Liam’s 2nd birthday cake 🙂 So cute! And not too difficult to make. It’s just a chocolate layer cake with buttercream frosting dyed blue. In this post I will tell you how to do it so you can make it, too! We had so much fun celebrating with family and friends this weekend. Having kids is so much fun around this age. Seeing his eyes light up when he opens a present is priceless. I’m glad Christmas is right around the corner 😉 Well, onto baking a birthday cake…

What you will need:

Two 9 inch round cake pans sprayed with non-stick spray and then round parchment paper placed on the bottoms

For the cake:

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup warm water
1 cup milk
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract

For the frosting, eyeballs, and mouth:

1 cup unsalted butter at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
Blue food coloring
Piping bag
Wilton specialty tip #233
2 Oreos
2 brown M&M’s
1 1/2 ounces white chocolate
A few cookies (I used Chips Ahoy but you can really use whatever cookie you want, or even bake your own if you have time)

To make the cake: 

Preheat oven to 350 degrees fahrenheit.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In another large bowl, whisk together eggs, water, milk, vegetable oil and vanilla. Pour wet ingredients into dry ingredients and mix until combined. The batter will be thin. Divide evenly between the prepared pans and bake for 26-30 minutes. Let cool for 15 minutes on wire rack before inverting to cool completely.

To make the eyeballs:

In a microwave safe bowl, melt the white chocolate. First for 30 seconds, stir, then 10 second intervals until melted completely. Dip the tops of each Oreo in the white chocolate and then place an M&M on top. Place in fridge to harden.

To make the frosting:

In a large bowl (or bowl of your electric mixer), beat butter until smooth. Slowly add powdered sugar until smooth and creamy. Beat in vanilla. Add in blue food coloring until you get desired color. I used 25 drops of liquid food coloring. Beat until frosting is nice and smooth.

You can frost the cakes however you like, really. To get the hairy look, I used a Wilton #233 tip. My hands were killing me by the time the top of the cake was done. So the sides were not “hairy.” I need cake decorating skills, for sure 🙂

Fo the mouth, I just broke up Chips Ahoy cookies. Super easy and tasty. Enjoy and have fun with it!