Thursday, July 18, 2013

Baking: Sprinkles Cake

A couple of months ago, it was my niece's birthday. She turned 2 years old. And she's becoming a really good eater. Good meaning she has a healthy appetite. So whenever it comes to my sister's monkeys, I always make the birthday cakes. This year, I decided to be a little bold and make a sprinkles cake. I saw the one that Brownie (of Blondie and Brownie) had for her birthday and immediately wanted to make one too.

Now that the monkeys are getting a bit older, I can get a little more creative with their cakes. So for my niece, I decided to do a classic yellow cake with chocolate frosting. And of course, a ridiculous amount of sprinkles on top and on the sides.
For the yellow cake, I used Smitten Kitchen's recipe and it turned out wonderful. My apartment smelled so good with rich buttery cake. The chocolate frosting is Scharffen Berger's recipe.
The cake came together wonderfully but there would be a few things I would have changed.
1. Bake the cake the day of, if possible. The yellow cake suffered from being stored in the refrigerator. That amazing buttery taste was all lost and dried out even when frosted and covered prior to being refrigerated.
2. Slice the cakes to even out the layers making 4 layers of yellow cake instead of 2.
3. Make more frosting. At least triple the amount to balance out the cake to frosting ratio.

But otherwise, I really enjoyed this cake and would definitely make it again.

If you're interested in making this cake, please see the recipes below. You'll also need 10oz of rainbow sprinkles to cover the entire cake.

Recipe below courtesy Deb Perelman of Smitten Kitchen

Best Yellow Layer Cake
Yield: Two 9-inch round, 2-inch tall cake layers

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.


Recipe below courtesy of Scharffen Berger

Chocolate Frosting
(triple recipe for Sprinkles Cake)

1-1/4 cups granulated sugar
1 cup heavy cream
5 ounces SCHARFFEN BERGER 99% Cacao Unsweetened chocolate, finely chopped
8 tablespoons (4 ounces) unsalted butter, cut into ½-inch pieces
1 teaspoon pure vanilla extract

In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla. Let cool, cover, then store at room temperature overnight to set.

1 comment:

  1. Daaaang. That is a pretty cake.

    Well done.


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