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.

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.

HAPPY BIRTHDAY SPRINKLES FOR BREAKFAST

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Author: Lindsay Nathanson

Servings

Ingredients

CAKE

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.

BUTTERCREAM

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

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Instructions

For the cake:

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.
In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
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.
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)
Divide the batter between the two cake pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let cool on racks until cooled completely.

For the buttercream:

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).
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.
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.
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.
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.
Add sprinkles and vanilla and mix until just combined.

For the pink border:

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