cake

It's My Birthday! (Cake) by Julia Walck

Hooray! It's my birthday. According to Blink 182, nobody likes you when you're 23. They're probably wrong though, right?

So what screams birthday more than funfetti cake, confetti, glitter, pom poms and um googly eyes!? Nothing really. 

I initially saw this cake over on My Name is Yeh and it was so cute I had to make it. And c'mon, you can't go wrong with funfetti. Ever. You can find the original recipe on Food 52; I've also re-capped below in the case you don't want to go tab-crazy. 

Funfetti Cake

Ingredients (Cake):

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

4 large egg whites

2 tablespoons clear imitation vanilla (I use McCormick's --see headnote)

6 tablespoons vegetable oil

2 1/2 cups cake flour (see headnote)

2 1/4 teaspoons baking powder

3/4 teaspoon salt

1 cup whole milk

2/3 cup plus 1 tablespoon sprinkles

Instructions:

1. Preheat oven to 350° F. Grease two 8-inch cake pans. Cut out circles of parchment paper and line the bottom of the pans. Lightly spray the parchment. *We used two 10-inch cake pans for ours. A bit shorter but still did the trick! 

2. Mix together the butter and sugar with an electric mixer 'til fluffy. Add in the egg whites one at a time, mixing after each one. Mix in the vanilla and oil. 

3. Whisk the flour, baking powder and salt together in a medium bowl. Have your mixer on low and add this to the butter mixture in three additions, alternating with the milk. Make sure your batter is smooth and fold in the 2/3 cup of sprinkles. 

4. Divide the batter up into the two pans. Sprinkle the remaining tablespoon of the sprinkles atop the cake and bake until a toothpick inserted in the middle comes out clean. Check for doneness around 25 minutes.

5. Let the cakes cool for a few minutes in the pans and then flip them onto a cooling rack to cool completely before frosting.

Ingredients (Frosting):

2 cups (or 4 sticks) unsalted butter, at room temperature

3 cups powdered sugar, or to taste

2 teaspoons clear imitation vanilla

1 pinch salt

Instructions:

1. Beat together the butter and sugar until creamy. Add the vanilla and salt and mix to combine. Taste and add more sugar, if desired.

2. Frost that cake! 

U.S.A! U.S.A! U.S.A! by Julia Walck

This Fourth of July was one of the most patriotic ones I've had yet. 

I started early, on July 3, and saw "The Goonies" at the Hollywood Forever Cemetery as part of the Cinespia showings. (You should totally go to these and can learn more about them here.) You could have your photo taken in a cave, drink wine and have dinner, and there was even a fireworks show afterwards. 

I had all of Friday off from work. Which literally never happens. So I made an icebox cake! Possibly the most red white and blue cake I'll make in my life... though I might see that as a challenge for next year. 

The recipe was from this awesome cookbook called Mad Hungry Cravings and was super easy to make! PS it was delicious.

Actual July 4th consisted of drinking, family time and a TON of fireworks. Obviously. 

Crafts, Cakes and Cocktails by Julia Walck

Yesterday, I went to a #CincoDIYmayo event thrown by P.S. I Made This at Duff's Cake Mix. I flew solo, because you know that's good to do every now and then. 

I made a cute, typographic "not" necklace and bedazzled a cake server. I also got to fill myself up on cupcakes and had a pretty nice grapefruit margarita, that I made myself at the Patron bar. 

We also each had a juicer engraved, I chose to do "JUICE THERE IT IS". So I'd say it was a pretty successful night.