Vanilla Confetti Birthday Cake
November is a great month. I mainly love this month because my favorite holiday, Thanksgiving, falls at the end of it. But November is also my birthday month, as well as the birthday month for several good friends. The older I get, the less I seem to like my birthday. As they say, kids spend their days wanting to be older, and many adults spend their days wanting to be younger.
I’m told there is a time of your life when you are ok with your age and “comfortable” being there. Either I have not reached that point in my life, or I blew past it without even realizing it. That aside, we all have birthdays and we all age, all I hope for now is that I do so gracefully and in good health.
Although I am not a huge dessert fan, I do like a delicious, moist cake, especially on my birthday. But if I’m going to indulge a bit, it better be worth it in my eyes. When my kids have birthdays I like to make a big deal about the celebration. Not the party or the gift, but the day.
I like my boys to feel special, loved, and happy, about who they are and their special day. I am known for elaborately decorating our breakfast area with signs, streamers, giant number balloons, and anything glittery, sparkly, or cheerful. We eat traditional birthday treats at breakfast, and then again at dinner. Everyone deserves one special day. And everyone deserves a great birthday cake.
In the world of endless cake options, the sky is the limit: light to dense, plain to filled, fondant to spun sugar, you name it, it’s out there. But I prefer a classic cake. A simple, delicious, vanilla cake with fluffy vanilla frosting. Surprisingly, this flavor combination is getting harder to locate; but thankfully I know just where to find one.
The original cake recipe for my favorite birthday cake is from the cookbook by Tish Boyle, it is her basic golden cake layers recipe. I adore it. The frosting is my recipe. It’s a simple, straightforward sugar frosting that works well with any cake out there. I have adapted the cake recipe only slightly, mainly by adding colorful sprinkles.
The addition of rainbow sprinkles in both the cake and the frosting just makes me happy, and it is my birthday month so why not post about it? Happy Birthday to all my November friends and readers out there–make a wish!
A note about cake assembly. As I have mentioned in previous posts, trimming cake layers before frosting them is essential in my book. This should not be hard, nor does it need to be perfect. Many have asked me why do it. Trimming cake layers evens out the layers and get rid of harder, browned edges that no one wants to encounter when biting into a moist, fluffy cake. Once the layers have been trimmed you see a nice, well-shaped cake round, free of hard crust. Even cake layers also allow the frosting to be spread on more evenly.