**The giveaway has ended and a winner was chosen! Congratulations, Andrea!**
I can’t believe that today is Bakingdom’s first birthday! This has been one crazy fast year! I never thought, last January, that my decision to share my hobby with others would have grown so much! Of course, you know I had to celebrate with a cake! I knew exactly what I wanted and how I wanted it to look.
I have been so excited to make this cake! I used my blog theme for inspiration and I absolutely adore it! It makes me very, very happy! Sweet pink stripes, a pretty mini tiered cake for a topper, and my adorable birdie for a whimsical final touch…everything about it makes this girly girl smile from ear to ear!
I wanted it to be pretty much fondant free, so I made my favorite ever vanilla buttercream, tinted it a soft pink, and spread a layer over the whole cake before piping the fun stripes up the sides, and across the top to the center. I love the look of these stripes, and I’m gonna practice the technique more, so that next time I can achieve straight lines. I also put a simple shell border around the base of the cake to look like the scalloped bottom of my banner.
For the topper, I drew inspiration from the little cake in my banner above. I’ve always loved the sweet tiered cake and I knew I wanted to try and recreate it. All I did was tint three different sized pieces of fondant to the colors I was going for, then I just shaped each one into the tiers of the cake. I used leftover frosting and a fine writing tip to add sweet swirls, tiny flowers, and fun polka dots to them.
My favorite part of the cake is my cute, pink birdie. I made my little bird for the blog myself, so I’m pretty proud of it and I couldn’t wait to put it on my cake. All I did was shape a piece of pink fondant into a teardrop shape, then I turned the pointed end up to create the birdie’s tail. I used a leaf tip and more buttercream to create the wings, a little yellow, diamond shaped sprinkle to make the beak, and I added eyes with a black food writer. Birdie was the perfect tip top to my lovely cake.
What’s a birthday cake without a candle?! I’m so happy to celebrate this milestone…I hope I get to celebrate many more! Thank you to everyone who has been so supportive of me! I hope you continue to enjoy what I have to blog about! 🙂
Oh yeah, you’re probably wondering what kind of cake I made…or maybe not. Either way, I’ll tell you! I was craving a basic yellow cake for this for a long time. But I wanted chocolate too. I was really torn. I considered doing alternating layers like I did for my Halloween cake,Â but I decided I wanted yellow cake more than chocolate, so I chose to add a chocolate filling instead. I just made my favorite yellow cake recipe (just a basic homemade yellow cake), but you can make any cake recipe for this, or even use a box mix if you want to. On a whim, and because I wanted my cake to look as fun and festive on the inside as it does on the outside, I threw some fun confetti quins into the cake batter before baking it. I love the fun little touch of color they add, and the whimsy and happiness the give to my celebration cake. I told you…this cake makes me very, very happy!
This ended up being a perfect birthday cake…quintessential yellow cake with the delicious buttercream frosting (I love, love, love this frosting), and the chocolate adds the perfect amount of depth to this to keep it from being a super sweet overload. If you have a birthday or other celebration coming up, this is definitely a party cake! Enjoy!
But first…in honor of Bakingdom’s first birthday, and to thank you for supporting me and coming back again and again, I’d like to give away a little gift! It’s just a little something, but I’m pretty excited about it.
Bakingdom Birthday Giveaway!
Leave a comment on this post and you could win the very first Bakingdom t-shirt! There’s two slightly different designs and you can have either one printed onto a woman’s or a man’s shirt. The hubster is usually always the first to taste test all of the treats I make, so he inspired my design. I hope you like it!
But wait! There’s more!
In addition to showing blog love for Bakingdom, and for cupcakes, you get to make cupcakes…well, decorate them…because you’ll also receive Bake It Pretty’s Best-Ever Cupcake Icing Kit! I use this to decorate all of my cupcakes and it really is the best!!
To enter the giveaway, just leave a comment on this post by Sunday.
- One entry per person, please.
- No entries after 11:59pm Atlantic Time (10:59 pm Eastern time), Sunday (January 30).
- Winner will be selected at random and announced Monday morning!
Confetti Cake with Chocolate Filling and Vanilla Buttercream
Makes 1 8-inch round 4- layer cake
FOR THE CAKE
Your favorite yellow cake recipe (enough to get 4 8-inch rounds)
2 tablespoons confetti quins or rainbow jimmies, optional
FOR THE FILLING
1 1/2 cups semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter, melted
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
FOR THE (the best ever) FROSTING (this recipe has been increased by 50% in order to cover 4 layers of cake. Subtract 1/3 of the ingredients to get a regular serving for a double layer cake)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/2 lbs. (24 ounces) confectioners’ sugar
1/2 teaspoon salt
1 to 2 tablespoons heavy cream
2 teaspoons vanilla extract
Food coloring (optional)
To make the cake: Prepare cake batter as normal, then stir in the confetti quins or sprinkles. Bake as normal. Allow to cool completely before frosting.
To make the filling: Fill a medium saucepan with a couple of inches of water and sit over medium heat (allow the water to barely come to a simmer). Sit a medium bowl over the saucepan and add the chocolate chips and the butter to melt. Stir until smooth and combined. Remove from heat and allow to cool to room temperature before continuing.
Transfer the chocolate mixture to the bowl of a standing mixer (or use a hand mixer). Stir in the confectioners’ sugar until thoroughly combined. Beat in milk until the filling reaches a spreadable consistency. Stir in the vanilla.
To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for about 30 seconds. Beat in the sugar and salt until combined. Add 1 tablespoon heavy cream and whisk on high for 3 to 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached.
Stir in the vanilla and food coloring.
Recipe by Darla