Happy birthday, Jeffrey!
So today, my brother turns 18. 18!
18, which, to me, is absolutely unbelievable.
Because he’s my older brother, yet his friends say I’m more mature than him.
Because he’s my older brother, and he loves board games and having fun.
Because he’s my older brother, and he still wakes up at 11pm on weekends, coming into my room wearing his blanket over his head and jumping onto my bed and pretending to be a ghost while I try to work.
Because I swear that yesterday we were celebrating his 8th.
Because I can’t imagine him going to college.
Because truly, time passes too quickly.
“A second is nothing. A tick on the clock. Seconds pass all the time and we never think about any one of them. But a second can be an eternity.” -DJ McHale, Black Water
Anyways, to celebrate the day he officially became an adult, I decided to make him a funfetti birthday cake, because sprinkles keep you young forever (scientifically proven, guys).
Wanna see the inside of the cake? Alright. (Warning: bad photo ahead)
Yeah, I didn’t get to photograph the cut cake under good lighting, but you get the point.
- As you can see, I chose to use a full butter buttercream, as opposed to using vegetable shortening, so there’s a slight yellow tint to it. If you want it the buttercream to be white, substitute about half of the butter with shortening.
- You can break up the steps and start making this a couple days in advance. I suggest dedicating three/four ‘time slots’ for the cake: 1. Baking; 2/3. Making the frosting, trimming, stacking, and crumb coating the cake; 4. Decoration and finishing touches
Funfetti Layer Birthday Cake
Adapted from Sweetapolita
Makes a 8-inch, 2-layer cake
- 1 cup (240ml) whole milk, room temperature
- 4 (120g) large egg whites, room temperature
- 1 egg, room temperature
- 2 teaspoons (10ml) pure vanilla extract
- 1/4 tsp (1.25ml) almond extract
- 2 3/4 cups (315g) cake flour, sifted
- 1 1/2 cups (300g) sugar
- 1 tablespoon + 1 teaspoon (19.5g) baking powder
- 3/4 teaspoon (5g) salt
- 3/4 cup (170g) unsalted butter, cubed, at room temperature
- 1/2 cup rainbow sprinkles
- 1 1/2 cups + 2 tablespoons (375 g) unsalted butter, cubed, at room temperature
- 3 1/2 cups (400 g) powdered sugar, sifted
- 3 tablespoons (45 ml) milk
- 1 tablespoon (15 ml) pure vanilla extract
Baking the cake:
- Preheat your oven to 175 degrees Celsius, or 350 degrees Fahrenheit
- In a medium bowl, mix 1/4 cup of the milk, egg whites, egg, vanilla and almond extract until combined
- In a large bowl, or in the bowl of a stand mixer, mix the cake flour, sugar, baking powder, and salt until combined
- Add in the butter and beat using the stand mixer, or an electric hand mixer, for about 30 seconds, before adding the remaining 3/4 cup of milk, until just combined
- Add the egg mixture in 3 separate batches, mixing for about 20 seconds in between each addition
- Fold in the rainbow sprinkles
- Transfer the batter evenly among two 8-inch cake tins, lined with parchment paper and greased/buttered
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean
- Let cool completely before triple-wrapping in cling film and placing in the fridge/freezer
Making the frosting:
- In the bowl of an electric mixer, or in a large bowl using an electric hand mixer, beat the butter until pale and creamy
- Add the powdered sugar, milk, and vanilla extract and beat until light, creamy, and fluffy
Assembling the cake:
- (optional) Trim the tops of the cakes so that they’re flat
- Place a dollop (about 1/2 or 1 tablespoon) of frosting in the center of a cake plate or cake board, and place the bottom layer on top
- Place 1 cup of frosting on top of the cake layer and spread evenly with a small offset palette knife
- Gently place the second cake layer on top, and place a generous amount of frosting on top, spreading it evenly with the small offset palette knife, and spreading it to the sides of the cake, adding more frosting as necessary. This is just the crumb coat, so it should be a relatively thin layer.
- Chill the cake until the frosting has set, at least 30 minutes
- Use the remaining frosting and extra sprinkles to cover and decorate the cake