What I Ate: Birthday Cake

As mentioned, part of the magic I make on my birthday is making sure there is champagne and cake.

They are both part of the very long list that make up my favorite things and on “my” day, they have to make an appearance. I have felt this way for years. And, truthfully, I get it honest. My grandfather was the same way. In fact, cake became so much a part of his lore because he had firm rules to not let that cake make it to the next day. It had to be finished that night.

… I grew up with Ms. Trunchbull so this is not part of my belief system. Not to mention,  I see no problems in cake for breakfast the day after a party.

When I turned 30, I kind of wanted a party. It was thirty after all. But, I had a one year old and was very pregnant. It was hard to go “out” and “party” for many reasons.

In the spirit of “making my own magic,” I invited friends from Indy, Chicago, and our small town. It was 2017 and we were deep in the creation and building of our small farm, participating in local markets and growing so much food. That night, I planned a fun meal based around the flavors from the farm. Lots of August tomatoes and big punches of garlic and herbs. A beef tenderloin would be the main course accompanied by a warm goat cheese potato salad. There would be drinks, and I knew that at 30 weeks pregnant I could indulge in a glass of champagne, nursed slowly throughout the night. But, for pregnant me, a lot of my attention was on the cake.

I wanted something beautiful and grown up. Something that said: “Thirty.”

Growing up, everyone in my family had “their” cake. Homemade Chocolate Mocha for my Dad, Kerry, and Dan (More on this guy another day). A Chocolate Bombe from Pistacia Vera or Strawberry Cake from Treemont Goodie Shop, both in Columbus, for my mom. But, surprising everyone, I was a grocery store cake gal.

I loved standard white on white. Sprinkles were great. Big, buttercream icing flowers were better. Opportunities for a corner piece were especially ideal.

But, I was turning thirty. 

It felt like it needed something… different.

I scoured Pinterest and Instagram, and fell in love with the simple, beautiful “naked” cakes popular in 2017. These were a cake where you could see the layers and crumb because the sides were just barely iced. The neutrals of the white icing and golden brown cake were so pleasing and elegant. Many were topped with pretty flowers or even sugar crusted fruit, adding just a touch of color and shimmer. But, it was mature. Nothing too glitzy or bold. Just a quietly gorgeous cake.

All the things I wanted to— and thought I should— be. Especially at thirty.

I called up a local bakery and placed my order. I even made the cake lemon and the middle filling berry because it sounded good. (Lemon desserts are also a favorite of mine.) But, also because adding fruit to a dessert seemed grown up. It was time to move on from the juvenile flavors and looks of birthday cakes past and bring in a little sophistication for my thirties.

A few days before the party, my friends texted saying they were excited to come and that they would be bringing cake.

I am not proud of this reaction to their offer, but I was annoyed. 

I had such a vision for my cake and what it represented. I had even placed an order already. And, bought a gold cake topper on Etsy to complete the beautiful, simple look.

“Let your friends buy you a cake,” Adam advised, knowing when things matter and when they don’t.

And so, still kind of upset, I cancelled the order.

Saturday came and our home filled up with friends. Small gifts and cases of La Croix- the pregnancy equivalent of bottles of rose- were gifted. All things pink for the new baby were also included in the gifting. Drinks were made and bright flowers decorated every corner of our home after we did a workshop with a neighboring flower farm. 

But, the main event, in this vibrant, colorful evening was my cake. 

My friends arranged for a huge, bright, sparkly unicorn cake to be made just for me. (Another trend of 2017!)

It was so far from the cake in my mind. But, it was perfect. It made me laugh out loud and also made me think.

The time before this party that many in those friends were in my home together was just after Theo was born. I was broken from birth and new motherhood and all my expectations of both. Then, I felt muted. I felt dull and dark. I remember wondering so clearly if would I would ever sparkle like they all seemed to again.

But, there they were, the girls who knew me best, reminding me who I really was: Bright, vibrant, and sparkly. 

I probably will never be that elegant, sophisticated woman that I thought I should be by now. I like cute stuff like little cartoon animals (even on cakes!), hearts, rainbow sprinkles, pop songs, colors, too much icing, and glitter. 

This is who I am. 

This is who I always was. 

I am so glad that I have friends who see it and were able to reflect it back to me on a big birthday, like thirty, in a season when already so much felt jumbled when it came to my identity.

That night we all sat on my patio, laughing, and telling stories. Adam gave a toast as I nursed my single glass of champagne all evening, savoring every sip and pop and every moment and bit of love shared. It felt so fun, full, sprinkled with bold color, and a little sparkly. 

So did I.

Writers note: Grocery story white cake has changed. Rarely do they use buttercream anymore and it’s a true tragedy. Buttercream is the superior white cake (and many cake) frosting, in my opinion. In the pandemic years, I started following and using “Chelsweets” recipes mainly because on Cherry Bombe’s podcast she shared her opinions on buttercream being the best for cake. She has a neat story of being in finance, but loved to bake cakes after-hours. She would share them on Instagram and take them to her office or to the local fire department. That is fun and clearly kind, but what really made her stand out (besides the buttercream love…) was her precision in her recipe development. She cares so much about getting it right. And, with this funfetti that I have made for my last three birthdays… she nails it.

Funfetti Cake

recipe adapted from Chelsweets

Funfetti Cake

• 2 cups + 2 Tbsp all-purpose flour (276g)
• 2 cups granulated sugar (400g)
• 1 1/2 tsp baking powder (6g)
• 1/2 tsp fine salt (3g)
• 2/3 cup unsalted butter, room temperature (150g or 1 1/3 sticks)
• 2/3 cup pasteurized egg whites from a carton or about 5 egg whites, room temperature (155g)
• 1 cup buttermilk, room temperature (240g)
• 1 Tbsp vegetable oil (15g)
• 1 tsp vanilla extract (4g)
• 1 tsp almond extract – optional (4g)
• 1/2 cup rainbow jimmie sprinkles (90g)

Vanilla Buttercream Frosting

• 1 1/2 cups unsalted butter, room temperature (339g or 3 sticks)
• 2 tsp vanilla extract (8g)
• 1/2 tsp fine salt (3g)
• 5 cups powdered sugar (625g)
• 2 Tbsp heavy cream or whipping cream (30g)

6-Inch Funfetti Cake Layers:

1. Preheat oven to 350°F/175°C. Line three 6-inch pans with parchment rounds and grease with non stick baking spray.
2. Mix 2 cups + 2 Tbsp all purpose flour, 2 cups sugar, 1 1/2 tsp baking powder and 1/2 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
3. Mix in 2/3 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
4. Pour in 2/3 cup of egg whites and mix on low until just incorporated.
5. Next, mix in 1 cup of buttermilk on a low speed.
6. Add in 1 Tbsp of vegetable oil, 1 tsp of vanilla extract, and 1 tsp almond extract and mix at a low speed until fully incorporated. If you want to color these cake layers, add in the gel food coloring with the oil and extracts.
7. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
8. Fold 1/2 cup of sprinkles into the cake batter using a rubber spatula and mix until they’re evenly distributed
9. Fold 1/2 cup of sprinkles into the cake batter using a rubber spatula and mix until they’re evenly distributed.
10. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.
11. Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
12. Place cake layers into the freezer for 30 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
13. Use a serrated knife to level the tops of the layers, and then frost as desired.

Vanilla Buttercream Frosting:

1. While the cake layers bake and cool, make the vanilla buttercream frosting.
2. Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
3. Mix in 2 tsp of vanilla extract and 1/2 tsp salt on a low speed.
4. Slowly mix in 5 cups of powdered sugar on a low speed. Add in 2 Tbsp of heavy cream halfway through to make the frosting easier to mix.
5. Continue to mix on a low speed for a few minutes until the desired consistency is reached. 
6. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
7. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made and beat on low until it reaches the desired color.

To Assemble this Small Batch Funfetti Cake:

1. Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
2. Add an even layer of buttercream between each cake layer.
3. Spread a thin coat of frosting around the cake to fully cover the cake layers.
4. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
5. Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Then decorate as desired! I used a Wilton 1M piping to pipe large swirls on top of the cake.

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