The Birthdayest Birthday Cake

This is the most birthday-able birthday cake in the world. I mean look at it. It’s like balloons and sprinkles and friends and fun. Funfetti cake with cream cheese buttercream and cookie dough. After giving a cupcake class for kids last week, I managed to hook up a client. A 9 year old with mad cupcake skills. She only made a cat and a sushi in our two hour class because she spent so long detailing each one.  I was impressed (and intimidated). Another one of my students (Blue Ivy’s lost twin) brought up the subject of harassment: “I was bullied at school for thirteen years” she said. My sushi maker replied: “How can that be? you would have to be like -7 for that to be true.” (almost-Ivy is six). It was fun. But I’m sure their parents hated me after their kids came home with a sugar rush ignited by spoonfuls of frosting. Anyways, this cake is not anti-diabetes. It is merely for kids and only kids with at least three hours to run like crazy and expel every ounce of sugar in them before bed. The cake part was inspired by Milk bar’s birthday cake, and I decided to go for cookie dough balls to fill it up. It’s not the quickest think to make. It takes dedication, but make it for somebody you love and you’ll get all the love benefits in return (and a really big sugar rush).

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Funfetti Cake (3 layer 6″)

55 g butter, room temperature
60 g vegetable shortening
250 g granulated sugar
50 g light brown sugar
3 eggs
110 g buttermilk (1/2 C)
65 g grapeseed oil (1/3 C)
8 g clear vanilla extract (2 tsp)
245 g cake flour (2 C)
6 g baking powder (1 1/2 tsp)
3 g kosher salt (3/4 tsp)
50 g rainbow sprinkles (1/4 C)
25 g rainbow sprinkles (2 Tbsp)

Preheat oven to 350ºF. Prepare three 6″ round cake pans with a circle of parchment paper and oil them. Mix butter, shortening and sugars on medium speed until well blended. Mix the eggs, one at a time. Add the buttermilk, oil, and vanilla. Mix on high speed for 5 minutes to let all the ingredients mix well. Add the Dry ingredients and sprinkles, Mix for 50 seconds and divide between the pans. Bake for about 30 minutes until ready. Take them out and let them cool.

Cookie dough:

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons plain yogurt
  • 1/2 teaspoon  vanilla extract
  • 1/3 cup semisweet mini chocolate chips

Mix the sugars and butter until creamy. Mix in yoghurt and vanilla. Add the dry ingredients and mix until combined. Make little balls and refrigerate until ready to use.

Cream Cheese Buttercream

  • 2 ounces cream cheese
  • 1 stick butter
  • 3 cups icing sugar (plus more)
  • 1 Tbsp corn syrup
  • 1 tsp clear vanilla extract
  • 1 pinch baking powder

Beat everything together on medium speed until creamy. Speed it up to high and beat for 3 minutes until light and fluffy.

To assemble the cake follow the video! (Use a brush to soak the cake in milk so it doesn’t dry.

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Español

Éste es el pastel más cumpleañero del mundo. Un panqué de vainilla con chochitos de colores, relleno de masa para galleta y betún de queso crema. Después de dar una clase de cupcakes para niños la semana pasada, conseguí una clienta, recién cumpliendo los 9 años. Me pidió un pastel para su cumpleaños, y decidí hacer el pastel más festivo imaginable. Tiene habilidades de decoradora estrella, hizo un nigiri y un gato durante nuestras dos horas de clase. Lenta pero dedicada. Otra de mis estudiantes, comentó que ha sido bulleada por trece años en la escuela. Tiene seis. Cuando decidas que quieres dedicar tu día entero a hacer un pastel para alguien que quieras mucho mucho, ponte a cocinar este pastel. Si no tienes paciencia, olvídalo.

Pastel Funfetti (3 capas, 6″)

55 g mantequilla, temperatura ambiente
60 g manteca vegetal
250 g azúcar
50 g azúcar moscabada
3 huevos
110 g buttermilk (1/2 C) (o 1/2 Cda vinagre+1/2 T leche)
65 g aceite de uva (grape seed) (1/3 C)
8 g vainilla transparente (2 tsp)
245 g harina para pastel (cake flour) (2 C)
6 g polvo para hornear (1 1/2 tsp)
3 g sal kosher (3/4 tsp)
50 g granillo de colores (1/4 C)
25 g granillo de colores (2 Tbsp)

Precalentar el horno a 180ºC. Preparar 3 moldes redondos de 6″ con aceite y harina, cortar un círculo de papel para hornear y ponerlo en la base. Batir la mantequilla con los azúcares. Agregar los huevos uno por uno hasta que queden bien revueltos. Agregar el buttermilk, aceite, y vainilla. Batir rápido por 5 minutos, hasta que no queden rastros de aceite. Agregar los ingredientes secos y granillo y batir por 50 segundos. Dividir entre los moldes y hornear por 30-35 minutos. Dejar enfriar.

Masa de galleta:

  • 1 T harina
  • 1/4 cdta bicarbonato de sodio
  • 1/4 cdta sal de mar
  • 1/2 T azúcar moscabada
  • 1/4 T azúcar
  • 4 Cda mantequilla (1/2 barra) a temperatura ambiente
  • 2 Cda yoghurt
  • 1/2cdta vainilla
  • 1/3 T mini chispas de chocolate semi-amargo

Mezclar los azúcares con las mantequilla hasta que quede cremoso. Agregar el yoghurt, vainilla. Agregar los ingredientes secos y batir hasta que quede unificado. Crear bolitas pequeñas y refrigerar hasta que se vayan a usar.

Betún de queso crema

  • 1 paquete queso crema
  • 1 barra mantequilla
  • 3 T azúcar glass (+1T por si se necesita)
  • 1 Cda miel karo
  • 1 cdta vainilla transparente
  • 1 pizca polvo para hornear

Batir todo junto hasta que quede esponjado y cremoso y tenga la consistencia deseada. Para armar el pastel se pone una capa de pastel, se barniza con un poco de leche, se cubre con betún, un capa de bolitas de masa, más betún, otra capa de pastel, y se repite el proceso.

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