Can we just real talk for a minute?
Ever since I found out I was having a girl (almost exactly a year ago!), I’ve been planning birthday parties.
Is that weird?
I mean…I’ve planned some super cool parties for Jon David in the past, but boys are a liiiiiiitle boring. No frilly pink table cloths, no jars full of candy necklaces, no adorable birthday tutu, just superheros and a pinata.
Anyways. I’ve got a lot of parties planned for Miss Lucy. At this rate, homegirl will still be coming over for parties when she’s married and has kids of her own. I don’t even care.
Hello, last I checked, miniature Mason jars full of punch never stop being cute.
I know we are all supposed to be over the Pinterest thing by now (I mostly am. Truly. Except by “over it” I mean INSANELY JELLY), but Lucy’s parties — they will have the Pinterest stamp ALLLLLL over them.
Dessert table? Check.
Shabby chic bunting? Check.
Paper straws? DO YOU EVEN KNOW ME??? Checkity CHECK!!
Get your party hats on, people because…it’s happening.
And what is one of the most important parts of a Super Winning at Pinterest Girly Girl Birthday Extravaganza?
A cake. Duh.
This cake has been on my mind for some time, and I was so glad to finally see it come to life. The homemade confetti cake is sheer perfection –a bit of almond extract gives it an Angel Food-ish flavor and it’s not dense or dry at all.
And the frosting…
Marshmallowey Cotton Candy flavored perfection.
Do it. Do it or regret it FOR THE REST OF YOUR BORN DAYS!!!
- 1 cup milk
- 6 large egg whites
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/4 cup cake flour
- 1 3/4 cup granulated sugar
- 4 tsp baking powder
- 2/3 cup rainbow sprinkles
- 12 TBS salted butter, slightly softened
- 2 cups pink vanilla flossing sugar (the stuff you use to make cotton candy)
- 6 large egg whites
- 1/2 cup water
- 1/2 tsp cream of tartar
- Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans.
- n a large glass liquid measuring cup, whisk together the milk, egg whites, vanilla, and almond extract. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and sprinkles. Beat the flour mixture and butter on low speed until the mixture is crumbly, about 3 minutes.
- With the mixer on low, beat in all but 1/2 cup of the milk mixture. Increase speed to medium and beat for about 3 minutes, until smooth. Scrape down sides of bowl as needed. Beat in remaining milk mixture until just mixed.
- Give batter a final stir with rubber spatula, scraping bottom of the bowl to make sure all is fully combined. Pour evenly into prepared pans, smoothing the tops of the batter. Bake for about 20 minutes or until tops are brown and centers spring back when very lightly touched. Remove from oven and let cool in pans for about 5 minutes before removing to wire rack to cool completely.
- Prepare frosting:
- Place the cotton candy sugar in a food processor or blender and give it a few pulses -- you don't want it powdered, but you want it to resemble the fineness of normal granulated sugar. 2 cups should give you about 2 1/2 measured, which is what you need.
- Place the sugar, egg whites, water, and cream of tartar in a large metal mixing bowl. Whisk together and place over a pot of simmering water. Whisk until the mixture is very warm to the touch and the sugar is dissolved -- do NOT boil.
- Place bowl on your stand mixer fitted with the whisk attachment. Beat on medium speed for about 2 minutes, then increase to high and beat for about 15 minutes, or until it forms stiff peaks. Frost layers and serve!!
Cake just barely adapted from America's Test Kitchen Frosting heavily adapted from Martha Stewart 7 Minute Frosting
If you’re interested, I used THIS cotton candy sugar. It was perfect!!
And just as an aside, this is my Lucy on July 4th:
Aren’t you just dying??
Enjoy the cake (and save me a piece)!!
Have a happy Monday!!