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Sprinkles For Breakfast

Share your Sweet Side

happy birthday sprinkles for breakfast

Homemade Birthday Cake

It has been two years since I started this little blog in my small apartment in NYC. The whole thing started as a final project for a photography class, and when my roommate suggested I keep doing it, I listened. So now here we are, two years later (across the country in CA) and I am still here, blogging and loving every minute of it.

Best Birthday Cake Recipe How to Bake A Birthday Cake How to Make a Cake at Home

So i just wanted to say thank you to everyone who has supported me over the last two years. Whether you encouraged me to keep doing what I love, supported me by taste testing some of my baked goods, or even just clicked on the blog - thank you! You have made me a very happy girl.

Quick and Easy Cake Baking Instructions My Favorite Birthday Cake Recipe Finished Birthday Cake with Frosting

Happy Birthday Sprinkles For Breakfast

Happy Birthday Sprinkles for Breakfast | Sprinkles For Breakfast



  • 5 large egg whites at room temperature
  • 1 cup whole milk at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes
  • *If you do not have cake flour just lying around you can use all purpose flour. Cake flour is obviously better…but this works too. 1 cup of cake flour = 1 cup of all purpose flour – 2 TBS.


  • 1 lb (2 cups) room temperature butter
  • 5 egg whites
  • 1 cup sugar, divided
  • 1 1/2 teaspoons vanilla extract
  • water
  • candy thermometer
  • 1/2 cup sprinkles
  • Pink fondant
  • Pink Border
  • 1" Circle cookie cutter


for the cake:

  1. Preheat oven to 350 degrees. Prepare two 8" cake pans with pam and parchment. You also need to make sure that all the ingredients are at room temperature. This is very important.
  2. In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined. (No more than 45 seconds after each addition)
  6. Divide the batter between the two cake pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let cool on racks until cooled completely.

for the buttercream:

  1. In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
  2. While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
  3. Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
  4. Once the sugar reaches 248 degrees immediately take it off the stove. While the mixer is still running on high speed, add the sugar syrup to the egg white mixture. Mix on a high speed for 30 minutes.
  5. After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
  6. Add sprinkles and vanilla and mix until just combined.

for the pink border:

  1. Roll out pink fondant. Use a circle cookie cutter to cut out circles.
  2. Lay a toothpick down on the edge of the circle and gently roll the toothpick to make a ruffled edge.
  3. Pick up the circle and pinch it in the center. Turn it over and spread the edges out a little.
  4. Let them sit to dry.

*Makes 1 Cake

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (7)

Heather britt

Where did you get your candles????

Lindsay Nathanson



This is GORGEOUS! I'm going to attempt it for my little girls birthday in October, so I have lots of time to practice! :)

Lindsay Nathanson

It's not that difficult, so you should be able to pull it off! Let me know how it turns out!


This is the most beautiful cake!! I'm going to try and make it for my daughters birthday. How far ahead of time could I bake and decorate the cake?

Lindsay Nathanson

Thank you so much Nadine! I would suggest making it the day before so it's still super fresh for the celebration!


What type of frosting do you recomend?

Lindsay Nathanson

Hi Carla,

I recommend using a simple Italian Meringue Buttercream and then adding sprinkles. My favorite recipe is the one on my "Vanilla Vanilla Cake" post. Search for "Vanilla Vanilla Cake" in the search bar and it should come up!


Hi, how do make the fondant flowers?

Lindsay Nathanson

Hi Stef!

Here are the steps I used to make these flowers
1. Roll out fondant and use a circle cookie cutter to cut out a circle.
2. Lay a toothpick down on the edge of the circle and gently roll the toothpick to make the edge ruffle.
3. Pick up the circle and pinch it in the center. Turn it over and spread the edges out a little.
4. Let them sit to dry. (Fondant will never dry all the way - but gumpaste will. They both work with this method)

I hope that helps!


Where did you get the letters?

Lindsay Nathanson

They sell them at a lot of party shops, but here is the website.


Absolutely LOVE those matches by The Social Type!!!!