I can’t believe this little old blog of mine is now two. Two years ago today I made a New Years resolution to start this blog and I’m pretty sure I’ve come on leaps and bounds since then. My header was an illustration of me drawn by my friend, I knew nothing about html coding and I was shooting JPEGS. I think I’ve learnt a few things since then, but I know that there is still masses to learn and I can’t wait. I’m hoping to make my blog bigger and better than ever this year, so I hope you’ll stick around to see what happens.
This blog has taken me places I never thought I’d go, work with brands I could only dream of working with and I’ve loved every single minute of it. And to you, my lovely lovely readers, where would I be without your love and support so I thank everyone of you.
Now enough of the mushy stuff and time to celebrate how you should celebrate any birthday. With cake. With sprinkle cake. With sprinkle cake with sprinkles on the inside. I knew you couldn’t resist!
I made this cake way back in December and today seemed the perfect time to share it.
For the cake:
240ml whole milk
4 large egg whites
1 whole egg
2 tsp vanilla extract
315g self-raising flour
300g caster sugar
1tbsp + 1tsp baking powder
Pinch of salt
Lots of sprinkles
For the icing:
400g icing sugar
Preheat oven to 160C fan. Grease, line with parchment, butter and flour two round 8-inch pans.
In a medium bowl or measuring cup, combine and stir the eggs, 1/4 of milk, vanilla and the vanilla extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for 30 seconds.
Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition. Gently stir in the rainbow sprinkles, until just combined.
Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the centre. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium. The butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.
Best used right away (for ideal spreading consistency).
Cover the cake with a final layer of frosting. Sprinkle until your heart’s content!
Hope you enjoy!