Birthday Cake

So much butter. But totally worth it. You can use any chocolate cake recipe for this cake. I used one I found on foodgawker. Even out of the box is fine, although I don’t endorse that. Make the batter.

The secret is less flour. Seriously. It’s lighter and fluffier that way. Bake two separate layers and let cool. I bought this awesome new pan for this project. It’s a perfect circle with no tapered sides.

Make the icing while it cools down. Again I made this from scratch.

And even more butter. Whip until it’s light and fluffy and then add the confectioners sugar. The icing is the easy part. 2 sticks of butter to cups of sugar. Add a pinch of salt and some vanilla extract. You’ve got a rich homemade icing.

Before you color it, ice the cake with a thin crumb layer. This will seal the shape for when you ice it with color.

Then let it cool in the fridge.

Take out, ice how you please and then top with fun sprinkles.

I like when cake is a surprise inside. And rustic. No need for it to be perfect. The more character and imperfection the better.


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