It’s my birthday!
Yep! It’s October 31. I’m a little Spook. A Pumpkin. A Witch. All these nicknames that I got from my mother because I was born on Halloween.
Do you have a nickname? Do you love it or hate it? There have been a few nicknames over the years that I was not fond of.
I have a few nicknames for my daughter. She’s my Little Bug. The Bug. Sometimes she’s Booger Butt, but that’s only when she’s been naughty.
This was my Birthday Cake. Vanilla Cake with Strawberry Curd filling and Swiss Meringue Buttercream. For fun I decorated it with Strawberry Pocky and Strawberry Malt Balls.
It was beyond good.
This cake was for ME! My husband was not happy that it wasn’t chocolate or peanut butter… Whatever. I’ll make him his cake for HIS birthday.
This cake is a dense cake. It is not light and fluffy. It is great for stacked cakes and wedding cakes. Since it is so dense I made a simple syrup to help lighten the cake. I was worried about it getting mushy, so I don’t think I used enough.
I’ve made this cake a few times now and I always like it. I also made it for my daughter’s 7th Birthday here.
Cook time:
- 3½ cups cake flour
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 2 sticks butter
- 1⅔ cups sugar
- 8 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup sugar
- 1 cup water
- 1 cup sugar
- 1 teaspoon strawberry extract
- Preheat your oven to 375 deg F. Grease 3 8 inch round cake pans and line the bottom of the pans with parchment paper.
- Sift together the flour, baking powder and salt. Set aside
- In a 2 cup measuring cup, combine the milk and extracts. Set aside.
- Cream the butter for 3 minutes until it's pale yellow and creamy. Gradually add in 1⅔ cup sugar.
- Add in the flour in 3 parts alternating with 2 additions of the milk. Beat it until just combined.
- In a clean bowl, whip the egg whites. Add in the cream of tartar as the whites get frothy. Gradually add in the ⅓ cup sugar. Whip until stiff peaks form.
- Using a large spatchula, fold in ¼ of the egg whites into the butter mixture. Continue folding in the egg whites being careful not to mix the batter.
- Divide the batter into the three cake pans and bake for 25 minutes. Test for cake doneness with a toothpick or cake tester.
- Let the cakes cool in the pans for 10 minutes then remove from the pan and cool on a wire rack.
- Add water and sugar to a small pot and bring to a simmer. All the sugar should melt and the water should be clear. Add in the strawberry extract and let cool.
- Divide the cakes in two so you have 6 layers.
- Place a dollop of frosting in the center of the cake stand then place your first layer. Brush on the simple syrup with a basting brush or pastry brush. Create a dam with frosting and add in ⅓ of the strawberry curd. Top with an upside down layer and brush on simple syrup. Add a thin layer or frosting.
- Repeat for all the layers of cake. The top layer goes on with the top up and does not get simple syrup brushed on.
- Add a thin layer of frosting to the outside and top of the cake then place the cake into the fridge for 1 hour.
- Remove from fridge and frost. Decorate with candy as desired.
Find the recipe for the Strawberry Curd HERE.
Find the recipe for the Swiss Meringue Buttercream HERE.
LOVE IT! Happy Birthday Karyn! This cake is just beautiful!!
thanks so much for the birthday wishes.
Karyn – happy birthday! Hope you had a wonderful birthday and a happy Halloween! The cake is stunning and I know it must taste incredible! Pinning of course! Have a great Friday and a wonderful weekend!
Thanks so much Cindy!
SO GORGEOUS! And I love that moving image. COOL! Happy birthday Karyn!
Thanks so much Dorothy. It was so difficult to get those shots, but they turned out great!
Love this cake! It’s so pretty.
Thanks so much. It was fun and easy to make.
What a pretty cake, I love the colours and the flavours you’ve chosen. Happy Birthday. Visiting from Create and Inspire. Now subscribing to your blog
thanks for stopping by.
Happy birthday, Karyn! I’ve never seen a simple syrup used. What do you mean when you say it lightens the cake? Does it actually make it seem less dense, or is it the flavor that makes it taste lighter? Sorry if that’s a dumb question. I’ve seen a lot about simple syrups lately, and I’m curious. I hope you had a fantastic day!
Since the cake was dense, it provided a bit of moisture. I didn’t want it to get soggy, so I think I skimped on the syrup a bit. The cake is moist, but it’s not light and fluffy like a box mix is. I didn’t want people to think it was a dry cake… honestly, I wasn’t sure how to phrase it.
HAPPY BIRTHDAY! your cake looks amazing! Good for you!
Thanks for stopping by.
Happy Birthday to you and love your ME cake!
How Sweet. Thanks so much!
Wow, what an awesome birthday cake! Who cares what flavor he wants, it’s your day! Happy Belated Birthday Karyn
Dang! I can always point out your posts in a link party from the picture… they are the ones that make me drool! lol. Happy belated! That cake looks ridiculously good!
Thanks I want to stand out! Thanks for the birthday wishes.
This is too cute for words… I am pinning!
Thank you so much for linking up with The Party Bunch!
Besos…
Desiree
Thanks so much. I had fun designing it.
this looks & sounds delicious. love the maltballs on the meringue, great idea.
Thanks for stopping by. I’m so tired today, that when I read this I thought it said “meatballs”. I was so confused for a second. Lol!
Great project !!
I would love you to come and share @ Craft, Create & Inspire linky party !!!
Look forward to seeing you there
https://lemonpaperdesigns.blogspot.co.uk/2013/11/welcome-to-craft-create-inspire-linky.html
Claire x
This cake is stunning! Hope you had a fab birthday! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks so much Karly! I did have a great Birthday!