Pastel Vanilla Birthday Cake

Directions

For the Cake:

1. Preheat oven to 350°F (180°C). Grease the bottoms of three 8” x 2” round cake pans and line with parchment.

2. Into the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, and salt. Add the sugar. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated, about 3 minutes. The mixture should have a fine crumbly, cornmeal-like texture.

3. In a medium measuring cup with a spout, combine half the milk, the emulsion and lemon juice. In a separate measuring cup, gently whisk the egg whites and remaining milk.

4. Increase the mixer speed to medium-low and gradually add the emulsion mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Reduce the mixer speed to low and gradually add the egg white mixture. Beat for 2 minutes, occasionally stopping to scrape the sides and bottom of the bowl. Fold the batter once or twice to ensure everything has been incorporated. Divide the batter evenly amount the prepared pan.

5. Bake the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to 22 minutes. Repeat with the final layer. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely. Cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.

For the Bakery Frosting:

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter, shortening, corn syrup, extracts and salt for 4 minutes on medium speed (I use “4″ on my KitchenAid).

2. With the mixer on low speed, gradually add the confectioners’ sugar until just mixed, increasing the speed to medium and continuing to mix until very pale and fluffy, about 6 minutes.

3. Add salt and cream cheese and beat on medium until smooth and creamy. Add a drop or two of turquoise food colouring and continue whipping until desired shade is achieved. Gently add sprinkles and mix by hand with spatula or wooden spoon. The frosting will keep in an airtight container in the refrigerator for up to 3 days.

4. If using chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."

For the Eggless Sugar Cookie Dough:

1. In a small bowl, whisk together the flour and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until it becomes a pale paste, 2 minutes. Add the vanilla and beat well. Add the milk and beat until incorporated, about 30 seconds.

3. Reduce the mixer speed to the lowest setting, and gradually add the flour mixture, beating until just incorporated. Wrap the dough with plastic wrap and chill for at least 30 minutes. The dough will keep in a plastic zip-top bag in refrigerator for up to 1 week, or in the freezer for up to 3 months. 

Assembly of the Pastel Vanilla Birthday Cake:

1. Transfer 2 cups of bakery frosting to a medium bowl. Fold in ½ cup confetti quins, ½ cup rainbow jimmies, and half of the cookie dough in pieces (freeze the remaining dough and reserve for another use). 

2. Using a serrated knife, trim any golden crust off the top or sides of the cake layers. Put a nonslip square on a cake turntable (if using), followed by a piece of wax paper, and another small nonslip square (smaller than your cake board). Place a cake board or plate on top. Place a small dollop of frosting on the cake board or plate. Put one of the cake layers, top-up, on the cake board and brush away any stray crumbs using a dry pastry brush.

3. Using an offset palette knife, spread about 1 cup of the frosting mixture on top of the first layer. Repeat until you come to the final layer, which you will place top-down. Press the top of the cake down gently with your hand to secure the layers.

4. Put a scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill the cake for 15 minutes. This is known as the “Crumb Coat.”

5. Tint about 1½ cups of the frosting bright pink using the pink colouring. Tint the remaining frosting pastel turquoise and fold in about ¾ cup rainbow crunchy sprinkles.

6. Apply the sprinkly turquoise frosting to the chilled cake and smooth with an offset spatula. Chill cake for another 15 minutes.

7. Fill a pastry bag fitted with decorating tip #1M two-thirds full with the pink frosting and pipe a border around the top and bottom perimeter of the cake: hold the pastry bag above the cake at a 45-degree angle to the right, squeeze until you have a shell, drag just to the right, and release (don’t lift the bag). Repeat all the way around. Try counting the same number of seconds with each squeeze for accuracy. Pipe the same border around the bottom of the cake. The cake will keep at cool room temperature for up to 3 days.