Pastel Vanilla Birthday Cake
"Fluffy, moist vanilla cake layers filled with vanilla bakery frosting, sprinkles, sugar cookie dough and colourful cupcakes, and frosted in sprinkle-laden turquoise frosting and finished with party-pink frosting borders. This is the 3-layer version of the 4-layer Pastel Vanilla Birthday Cake in The Sweetapolita Bakebook...."
INGREDIENTS
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3 1/4 cups (375 g) cake flour, sifted
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1 tablespoon plus 1 teaspoon baking powder
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3/4 teaspoon salt
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2 1/4 cups (450 g) superfine sugar
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3/4 cup (170 g) cold unsalted butter, cut into pieces
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1 1/2 cups (360 ml) milk, room temperature
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2 teaspoons Princess Cake & Cookie Bakery Emulsion
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1 teaspoon fresh lemon juice
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7 large egg whites, room temperature
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2 cups (454 g) unsalted butter, room temperature
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1/2 cup (100 g) high-ratio shortening (see Tip)
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Pinch of salt
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7 1/2 cups (820 g) confectioners' sugar, sifted
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1 cup (240 ml) heavy cream
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1 tablespoon pure vanilla extract or vanilla bean paste
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1/2 teaspoon pure almond extract (or almond bakery emulsion)
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Few tablespoons water, if needed
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AmeriColor gel paste food colors in Soft Pink and Turquoise
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1/3 cup (50 g) confetti quins
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1 cup (150 g) rainbow jimmies
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1 cup (125 g) all-purpose flour
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¼ teaspoon salt
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1/2 cup (115 g) unsalted butter, room temperature
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1/3 cup (70 g) superfine sugar
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3/4 teaspoons pure vanilla extract or Princess Bakery Emulsion
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1 tablespoon milk
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Nonslip squares
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Cake-decorating turntable (optional)
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8-inch round thin cake board (optional)
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Offset palette knife
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Pastry bag
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Decorating tip #1M
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