jen’s 40th birthday cake!!
i’m not sure i’ve ever mentioned this directly, but i am one of four kids – numero tres to be exact. we are spread out all over the U.S. as well… conneticut, seattle, san diego, and costa mesa, ca. we are a very close knit family and get together as many times a year as possible. whenever we’re together around or on birthdays, the most requested birthday cake is my white cake with plain buttercream icing. i of course dress it up with different icing or cake colors, toppings, and decorations to make them all individual!
this year jen is in seattle visiting her mother’s family for their christmas festivities, and it just so happens that yesterday was her 40th birthday!! sadly i wasn’t able to make it to the surprise party my family threw jen for her birthday this year a month ago because of school, so i’m PUMPED to get to spend her actual birthday with her!!
the inspiration for this year’s “jen” cake came from one of my favorite dessert blogs… sweetapolita. she makes beautiful confections and i was fascinated with the icing on one particular cake and set out to recreate it as best i could! it came out pretty well for my first attempt if i do say so, but i think the “fading” of the color going up the sides of the cake may have worked a little better had it been a three tier cake instead of a two tier.
my white cake recipe is actually from better homes and gardens, their white cake supreme. it is a perfectly fluffy white cake with just enough denseness to support my personal buttercream recipe that is one of the fluffier buttercreams i’ve tasted. this year’s cake got left in the oven just a little too long, but it was still mighty tasty non-the-less!
white cake supreme taken from better homes and gardens
- 3/4 cup shortening
- 1 1/2 cups sugar
- 1 1/2 t vanilla
- 2 1/4 cups sifted cake flour
- 3 t baking soda
- 1 t salt
- 1 cup milk
- 5 stiffly beaten egg whites
preheat oven to 375.
cream shortening and sugar until light and fluffy. add vanilla and mix well.
sift together flour, baking powder, and salt. add to creamed mixture alternately with milk, beating after each addition.
gently fold in egg whites. bake in 2 greased and lightly floured 9 inch round pans for 18-20 minutes or until done.
- 8 oz butter
- 4 oz shortening
- 1 lb powdered sugar
- 2 egg whites, lightly beaten
- 1 t vanilla
using paddle attachment, cream together butter, shortening, and sugar until well blended.
add egg whites in small batches, mixing well after each addition to avoid curdling. add the vanilla and blend at medium speed, then at high speed until light and fluffy (i usually let it go for about 3-5 minutes or so).