Who wants to have a good time?

BAM! Party accomplished.

When I first read this recipe, I noticed that the person who wrote it wanted a slightly butterier flavored cake, but used vanilla and almond extracts. I was pretty pleased to find somewhere to use the butter extract I bought a while ago on a whim at Whole Foods to fix that problem.

Daaaang this smells good!

Ingredients:

Cake:

• 4 large egg whites
• 1 cup milk, divided
• 1 teaspoon vanilla
• 1/2 teaspoon butter extract
• 3 cups cake flour
• 1 1/2 cups white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons softened unsalted butter
• 8 tablespoons non-hydrogenated shortening
• 1/3 cup multi-colored sprinkles

Frosting:

• 4 cups powdered sugar
• 2 sticks softened unsalted butter
• 6 tablespoons milk
• 4 teaspoons vanilla

Preheat the oven to 350 degrees. Grease two 9″ cake pans. I also lined mine with parchment and greased the parchment as well.

In a small bowl, mix the egg whites, 1/4 cup of the milk, and the extracts. Whisk together briefly with a fork and set aside.

In a large bowl, mix the cake flour, sugar, baking powder, and salt. Stir together well. Add the butter and shortening and mix for thirty seconds, until well combined.

Add the remaining milk and mix for about three minutes.

Scrape down the sides of the bowl, then add the egg mixture in 3 or 4 batches, mixing between each. Mix another minute.

Gently fold in the sprinkles.

Divide the batter between the prepared pans.

Bake 25 to 30 minutes. Cool in the pans 5 minutes, then turn out to cool completely on wire racks.

Beat all frosting ingredients together until smooth, and frost cake.

That’s purdy!

Mine got a bit more ridiculous here, as I made 3 more batches of cake batter, and two of marshmallow fondant. Practice wedding cake!

The dots only went halfway, it was an experiment. A success, I think.

Homemade Funfetti

Lightly adapted from The Kitchn.

Cake:

• 4 large egg whites
• 1 cup milk, divided
• 1 teaspoon vanilla
• 1/2 teaspoon butter extract
• 3 cups cake flour
• 1 1/2 cups white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons softened unsalted butter
• 8 tablespoons non-hydrogenated shortening
• 1/3 cup multi-colored sprinkles

Frosting:

• 4 cups powdered sugar
• 2 sticks softened unsalted butter
• 6 tablespoons milk
• 4 teaspoons vanilla

Preheat the oven to 350 degrees. Grease two 9″ cake pans.

In a small bowl, combine the egg whites, 1/4 cup of the milk, and the extracts. Whisk together briefly with a fork and set aside.

In a large bowl, mix the cake flour, sugar, baking powder, and salt. Stir together well. Add the butter and shortening and mix for thirty seconds, until well combined. Add the remaining milk and mix for about three minutes.

Scrape down the sides of the bowl, then add the egg mixture in 3 or 4 batches, mixing between each. Mix another minute. Gently fold in the sprinkles.

Divide the batter between the prepared pans.

Bake 25 to 30 minutes. Cool in the pans 5 minutes, then turn out to cool completely on wire racks.

Beat all frosting ingredients together until smooth, and frost cake.