With vibrant coloration and crave-worthy crunch, rainbow sprinkles merely add further pleasure to a celebration. If you’re trying to fulfill a pie fanatic on their birthday or trying to find a technique to change up your normal cake, this Birthday Pie is the final word social gathering deal with.
Birthday “Pie”
- ⅓ cup (73 grams) firmly packed mild brown sugar
- 1 giant egg (50 grams), room temperature
- 1 giant egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- ½ teaspoon (2 grams) almond extract
- 1½ cups (188 grams) unbleached cake flour
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking powder
- ⅓ cup (80 grams) entire buttermilk, room temperature
- ⅓ cup (64 grams) plus 1 tablespoon (10 grams) rainbow sprinkles*, divided
- Vanilla-Almond Buttercream (recipe follows)
- Preheat oven to 325°F (170°C).
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low velocity simply till mixed. Improve mixer velocity to medium; beat till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one after the other, beating properly after every addition. Beat in extracts.
- In a big bowl, whisk collectively flour, salt, and baking powder. With mixer on low velocity, regularly add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating simply till mixed after every addition. Gently fold in ⅓ cup (64 grams) sprinkles.
- Spray a tall-sided 10-inch fluted spherical removable-bottom tart pan with baking spray with flour. Spoon batter into ready pan, smoothing high with a small offset spatula. Sprinkle remaining 1 tablespoon (10 grams) sprinkles on high.
- Bake till a picket decide inserted in middle comes out clear, 30 to 35 minutes. Let cool in pan for 10 minutes. Rigorously take away sides of pan; let cool fully on pan base on a wire rack.
- Utilizing a big offset spatula, rigorously loosen cake from pan base; place cake on a serving plate. Spoon Vanilla-Almond Buttercream right into a pastry bag fitted with a coupler; pipe buttercream on high of cooled cake utilizing assorted small piping suggestions (Wilton No. 10, Wilton No. 21, Wilton No. 199). Garnish with sprinkles, if desired.
*We used Betty Crocker Rainbow Jimmies.
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Vanilla-Almond Buttercream
- 6 tablespoons (84 grams) unsalted butter, softened
- ¼ teaspoon kosher salt
- 1½ cups (180 grams) confectioners’ sugar
- 1½ tablespoons (22.5 grams) heavy whipping cream
- ¼ teaspoon (1 gram) vanilla extract
- ¼ teaspoon (1 gram) almond extract
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium velocity till creamy, about 1 minute, stopping to scrape sides of bowl.
- With mixer on low velocity, regularly add confectioners’ sugar alternately with cream, starting and ending with confectioners’ sugar, beating simply till mixed. Beat in extracts.
- Improve mixer velocity to medium; beat till mild and fluffy, 2 to three minutes, stopping to scrape sides of bowl. Use instantly.
3.5.3251
