Anyone who knows me knows that I take birthdays SERIOUSLY. I'm always the first to hop into action, making cakes, organizing parties, pulling together decorations, force feeding birthday shots, you name it.
Thus, when my good friend Paniz asked me to make her birthday cake a few weeks ago, I was ON IT. I consulted with her on flavors and decoration (Drake on Cake, of course), she made a dinner reservation at Farmers & Distillers, and our little party planning gang (me and my friends Zac and Rachel) worked on making the night as perfect as possible for our little girl.
Now, if you've ever had the famous Momofuku Milk Bar birthday cake, you know that it's INTENSE. Tons of layers, super-thick frosting, birthday cake crumbles on top, and a milk soak. It's a lot.
I wanted to get the same flavor, but eliminate a lot of the heaviness. After all, we already had a big dinner planned, and had to have the space in our bellies for booze and the energy to party! So, I took a lighter route, cutting out the milk soak and cake crumbles. The cake was DELICIOUS and everyone loved it!
And it sure is a good thing we had room in our bellies, because we all had a blast. Tequila and red wine flowed freely, and when Paniz and co. headed to Hamilton for the second part of the evening, I made my way to a party my trivia co-host had invited me to, where I ended up meeting a potential love interest*, then making my way home, tripping over thin air on the way to the bathroom, and giving myself a black eye. Hey... I may not be graceful, but at least I make a great cake?!
Here, forget I said anything. Enjoy this picture of Paniz crushing on her birthday cake.
And, because I can... an outtake.
Hehehe. Love you, Paniz! Now let's get baking, y'all!
*Was a love interest until he continuously suggested we watch football as our second date despite me saying (verbally and in writing) that the only sport I like watching is UVA basketball. Sigh. Better luck next time?
Confetti Birthday Cake
Inspired by Momofuku Milk Bar
Begin by preheating your oven to 350F and gathering your ingredients. Flour, baking powder, and salt. Butter, granulated sugar, 4 egg whites, vegetable oil, vanilla extract. Whole milk, sprinkles.
You'll first whisk together the flour, baking powder and salt in a small bowl, and set aside. In a large bowl, cream together the butter and sugar. Beat in the egg whites one at a time, then beat in the vanilla extract and oil.
Add the milk and flour mixture, alternating between the two, 1/3 at a time. Keep the mixer running on low. Once you have a smooth batter, fold in the sprinkles.
Separate the batter out into two 10-inch pans that are lined with parchment paper and well-greased. No stuck cakes here! Pop into the oven for 25-35 minutes. You'll know the cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool COMPLETELY before you flip it out of the pans. Once it's ready, we are making whipped cream cheese frosting! Whip up some heavy cream until stiff peaks form. In a separate bowl, beat together cream cheese, powdered sugar, and vanilla extract. Fold the whipped cream into the cream cheese mixture until smooth, then add more powdered sugar as needed.
Turn the cake rounds out onto plates and add a thick layer of frosting to the bottom layer. Add the top layer, use a serrated knife to even out the layers as needed, the add another thick layer of frosting to the top and sides of the cake. Don't be afraid to use alllll of it!
I used a traditional buttercream to decorate this cake - using a small, round tip to add the lettering, then a star tip and a combination of red and black frosting to add the star bursts. Decorate however you - or the birthday girl/boy - pleases!
I feel like I'm about to get a lot more birthday party invites after this post ;)