PASTEL YELLOW VANILLA BIRTHDAY CAKE RECIPE + THE SWEETAPOLITA BAKEBOOK

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birthday-cake

It’s time to party! As soon as we heard about Rosie’s new book, we absolutely knew we would be in for such a treat! After following Sweetapolita for years, we are so over the moon to see all of her hard work and her gorgeous recipes come together into one gorgeous book, The Sweetapolita Bakebook. And this week, Rosie is hosting a fun Blog Hop over on her site to celebrate her new book – coming out April 7th – with all of her friends!

yellow-cake unicorn cake-slice cake-pops

Rosie partnered with a few of her favorite blogs and websites to showcase recipes from her gorgeous book, but with our own flair! We had so much fun working with Caroline of Posh PR to share a few gorgeous spring-inspired recipes from Rosie’s book. In addition to trialing some of these fun new recipes, we encourage you to also particpate in the Sweetapolita Bakebook Blog Hop! All this week, Rosie will be posting clues to her favorite blogs where you can find her recipes hidden. When you find one, you can go back to her site and enter to win a fabulous prize!

pink-heart  gorgeous-cake milk-shakes

This gorgeous Pastel Vanilla Birthday Cake from Rosie’s new book is hands down the perfect birthday cake. We had so much fun putting together a gorgeous, bright cake for spring with plenty of sprinkles – of course! A bright sunny yellow border adds such a great pop of color to really make this cake steal the show. Have fun serving this gorgeous cake with other desserts for a wonderful celebration!

sprinkles glitter

PASTEL VANILLA BIRTHDAY CAKE

INGREDIENTS:

-4 1/2 Cups Cake Flour

-2 Tablespoons Baking Power

-1 1/2 Teaspoons Salt

-3 1/2 Cups Superfine Sugar

-1 Cup plus 2 Tablespoons Cold Unsalted Butter, cut into pieces

-2 1/2 Cups Milk

-1  Tablespoon Pure Vanilla Extract

-1 Teaspoon Fresh Lemon Juice

-8 Large Egg Whites, room temperature

-1 Large Egg, room temperature

-2 Recipes Vanilla Bakery Frosting from The Sweetapolita Bakebook

-1/2 Cup Confetti Quins

-1 1/4 Cups Rainbow Jimmies

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. Grease the bottom of four 8 X 2-inch round cake pans and line with parchment.

2. Into the bowl of an electric mixer fitted with the paddle attachment, sift the flour, baking powder, and salt. Add the sugar. With the mixer running on low, add the cold butter one piece at a time. Beat until the butter has been incorporated into a fine crumbly texture.

3. In a large measuring cup, combine two-thirds of the mix, the emulsion, and lemon juice. In a separate measuring cup, gently whisk the egg whites, egg, and remaining milk.

4. With the mixer running on low, gradually add the emulsion mixture and beat for 5 minutes. Add the egg mixture in three parts, scraping down the side of the bowl after each addition. Beat for 1 minute. Divide the batter among the prepared cake pans.

5. Bake for 20-22 minutes until a wooden pick inserted into the center comes out with a few crumbs. Let the cakes cool in the pans on wire racks for 10 minutes. Run a knife around the edges to loosen, and carefully turn the layers out onto wire racks. Peel off the paper, and let cool completely.

6. To decorate, plate a cake board on your turntable with a nonslip square. Fold the sprinkles into your frosting, then begin to frost your cake using an offset spatula. For border, fill a pastry bag with frosting fitted with a #1M decorating tip. Pipe a border by holding the piping bag at a 45-degree angle and squeeze until you have a shell border border around the top and bottom of the cake.

So, not that you’ve found us, check back with www.sweetapolita.com for the full list of prizes and all the official rules to enter! Have fun!

Recipes from Rosie Alyea, The Sweetapolita Bakebook

Pastry Chef: Laura Hayes of Gourmand Bakery

Design and Styling: Caroline of Posh PR

Photography: Nicki Metcalf Photography

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    4. Catherine

      I’m looking forward to trying this cake :) how much of the sprinkles am I adding to the batter and buttercream? Thank you! Your cake is so beautiful.

      Reply

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