Sunday, January 22, 2012

Sesame Street Birthday

 I was asked by my friend to make a birthday cake for her adorable 3 year old girl. I made a chocolate cake with buttercream frosting and fondant accents.  As requested by her mom, I made the color scheme to go with Sesame Street character.  The cake stayed moist even after 2 days. I used the Hersheys Moist Chocolate cake recipe for this.

Also I made white cupcakes with rainbow jimmies ( sprinkles) inside to give the rainbow look inside the cupcake.  I saw that Sweet Pea's Kitchen made this awhile ago and this is such a nice idea to add jimmies in a white cake.

Happy Birthday to Adah !

I love the colors on this cake...

 The birthday girl dressed up as Big Bird..:)

Close up on the cake..:)

These are the cupcakes that I used a white cake recipe from Sweet Pea's Kitchen. I really liked the texture of the cake. It was not too soft nor dense. Just right for a cupcake :)


1 cup buttermilk
4 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract, optional
3 cups cake flour, sifted ( I used 2 1/2 cup cake flour and 1/2 cup flour)
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks of unsalted butter, softened
1/2 cup sprinkles, plus more for garnish


Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a 2-cup glass measure, combine milk, egg whites, and extracts and mix with fork until blended.
In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine cake flour, sugar, baking powder, and salt. Add butter and continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Fold in sprinkles. Divide the batter evenly among muffin pan cups.
Bake 18-22 minutes or until toothpick inserted into center of cupcakes comes out clean. Transfer muffin pan to wire rack to cool completely before removing cupcakes. Cool completely prior to frosting.
To make buttercream frosting, in standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Place buttercream frosting into a large decorators decorating bag fitted with decorating tip,  pipe a spiral of icing, beginning at the outer edge and working inward. Sprinkle with remaining sprinkles.

Makes 24 cupcakes or One 8 inch 2 layer cake

See how white and soft it looks...almost like a cloud

1 comment:

  1. It looks delicious! I love the colours. It is so bright and fun. The birthday girl looks very pleased with it too!