Desserts

149

DIY Funfetti Cake

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I used to love the November time change. Getting up for high school was always a challenge, especially at six in the morning in the dark. Knowing that all I had to look forward to was maybe not failing a math quiz or watching one of those fantastic The Universe¬†videos in Physics class was not as exciting as it may seem. So, obviously, the prospect of having an “extra” hour of sleep was always craved- looked forward to, even. But something changed this year. I can’t quite put my finger on it.¬†I would get snips of this¬†in previous three years, that restlessness with the time change ¬†-maybe for the fifteen seconds between pouring¬†out¬†my first cup of coffee from the institutional coffee vats (which really do look like a slightly more Bauhaus-inspired version of this) in the brighter light and it becoming ice cold because it had been brewed hours earlier- but there’s something about a florescently lit stark white space that smelled vaguely like the previous¬†night’s marinara sauce and burnt toast that didn’t scream “calm”.

I actually really have been enjoying waking up to the last bits of night in sky and the air. It’s cold and quiet and there’s a really beautiful blue tint to the light. I’m always the first one awake in the apartment and it’s so peaceful; I walk downstairs in my slippers, measure rounded tablespoonfuls of coffee, and open the big curtain that covers the window-wall. The hints of daylight begin to stream in and I listen to my coffee drip down, usually while emptying the dish rack. By the time the coffee is brewed, the sun just starts poking out and I sit in the dark living room with a steaming mug. I don’t turn any lights on. I just breathe deeply and sit. It’s shocking the wonders I’ve found this does.¬†So I’ve been ever-thankful for this new space I can call my own (or at least, 25% my own, I do have apart-mates)

Ever since we changed the clocks (fell back?) the light is different. The sun is bright, too bright for how early it’s supposed to be. I feel like I’m running late for no reason; it seems strange to be eating a bowl of oatmeal in broad daylight. Today’s sunset is set to happen at 4:31 pm. I keep reminding myself we only have 39 more sunsets¬†until the days begin to get longer. Of course, then I remember that by December 21 I will have finished my penultimate semester of college, so maybe I’ll put that thought on the back burner for now. In the meantime, I’ll try my best to just enjoy the daylight while it lasts, even if it’s happening earlier than I’d like. PS- I made this cake for my lovely friend Kelsey’s birthday a few weeks ago, but I guess we can pretend I used it to celebrate mine too, as I just turned 22 over the weekend! Aaaah!

Cake (from My Name is Yeh and Food52)

1 c unsalted butter, at room temperature

1 1/2 c sugar

4 large egg whites

2 tbsp vanilla extract (Molly Yeh recommends imitation for that real boxed-cake effect!)

6 tbsp vegetable oil 2

1/2 c cake flour

2 1/4 tsp baking powder

3/4 tsp salt

1 c whole milk

2/3 c plus 1 tbsp sprinkles

Preheat oven to 350 degrees F. Grease two 8-inch cake pans and line them with cut out circles of parchment paper. Lightly spray the parchment (I like canola spray). With an electric mixer or in the bowl of a stand mixer, cream the butter and sugar until fluffy (several minutes). Add the egg whites, one at a time, mixing well after each one. Add the vanilla and oil.

In a medium bowl, whisk together the flour, baking powder, and salt. With your mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Once you have a smooth batter, fold in 2/3 cup of sprinkles. Divide the batter evenly between the pans. Pour the remaining tablespoon of sprinkles over the top and bake the cakes until a toothpick inserted into the center comes out clean. Check at about 25 minutes- they may need a minute or two more. Cool in the pans for a few minutes, then flip them onto a cooling rack to cool completely before frosting.

Frosting

I used my recipe, see this post!

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