When I was a student at Le Cordon Bleu about seven years ago I was the happiest I have ever been at that point in my life. I had dreams of writing my own baking cookbooks, teaching baking classes, or maybe even become the White House Pastry Chef. My baking dreams were endless, but with life sometimes has a different plan. Instead of fulfilling my dreams; I fell in-love, got married, had a beautiful little girl, adopted a dog and then got divorced. This is the first time in several years where I actually am thinking about my future, and it is quite intimidating.
As much as I love being a mom; there are some days where I feel overwhelmed, inadequate or even alone. Being a single mom is hard, it’s harder than what I ever thought it would ever be. I am 24/7; I know it sounds as if I am complaining I can assure you I am not, but it’s challenging. Apart from motherhood; there is one aspect I know I do right and that is baking and decorating.
Baking for me is not just about decorating cakes and making them look pretty, it is a lot more than that. Baking and decorating cakes is a way to help support my daughter, as most single parent are on a fixed income and this gives me a little bit more wiggle room for those rainy days or if my car tire decided to blow out…I have a back up. Aside from helping me out financially, when I am decorating especially it is as if all my worries magically go away. It is a real passion of mine, and I love being able to help support my daughter with my passion.
I may not have became the White House Pastry Chef and my “baking book,” is definitely not hitting the top sellers list…..but I have decided to incorporate my baking and tips into my blog. I might not have my own kitchen to teach in but I can teach you on here.
I don’t hold the butter..it is not the French way…nor was it the way I was trained….so lets bust out the Thanksgiving stretchy pants and get crackin’!
But I promise to teach you my tips and tricks and every now and then I will throw in a healthier recipe.
Homemade Funfetti Cake:
(2) Cups All Purpose Flour (2) Teaspoons Vanilla Extract
(1-1/2) Cups Sugar (2) Teaspoons Baking Powder
(1) Stick Salted Butter at Room Temperature (1/8) Teaspoon Salt
(5) Large Egg Whites (1/4) Cup Rainbow Sprinkles
(3/4) Cup Whole Milk 6-inch Baking Pans
(1/4) Cup Shortening Parchment Paper
(1) Teaspoon Almond Extract
- Preheat your oven to 350 degrees. Lightly whisk your All Purpose Flour, Baking Powder and Salt; just until incorporated.
- With a hand-held mixer or standing mixer cream together your Sugar, Butter, Shortening until light and fluffy. Remember to scrap down the sides. Add in your egg whites one at a time meaning; add one egg white in the mixture and mix until incorporated. Once all the egg whites are incorporate add your exacts and mix.
- The next step is quite crucial: You are going to alternate your dry mixture (flour, Baking Power and Salt) and your milk into the wet ingredients. For instance: add some of your dry to the wet and mix, then add some milk and mix. You are going to keep doing that until everything incorporated.
- Fold in your Sprinkles with a rubber spatula If you use a hand held mixer it will break the sprinkles in pieces.
- Spray your baking pans with some Pam; line with Parchment Paper. To get the correct measurements: trace the bottom of the baking pan on the Parchment Paper and using scissor cut the circles out. Place on bottom of the baking pans; you can spray a tad bit more Pam if you desire.
- Add batter and bake in the over about 33 to 35 minutes. Just check your cake every so often. If you stick a tooth pick in the enter of the cake and it comes back clean then your cake is done.
** I got (3) 6-inch cakes from this recipe **
Tracing your pans is the easiest to make sure the Parchment Paper fits the baking pans.
My dry ingredients incorporated. I am assure you that I am a little bit of a messy baker. But haven’t your heard that messy bakers are good bakers?!? Just have fun with it! And if you find yourself stressing; pour a glass of wine or two..hey you might not be baking with wine, but it is baking with you!
My creamed together ingredients, before I added my Egg Whites.
After I added my Egg Whites one at a time, then added my extracts.
Added some Flour and mixed
Then some milk and mix. Just keep alternating.
Now the fun part; add your Sprinkles!!!
Everything is a little more fun with some colors!
Fold in your Sprinkles!
Bake off your cakes! One of my favorite way to test to see if a cake is done baking is to slightly push in on the top of the cake. If it springs back, the cake is done.
Now you have ended up with some fun Funfetti cakes! They are super good and they will have everyone asking you for your recipe!
Since I have told you about one of my passions, what is yours? The kind that makes all that is negative in your life just drift away, even if it is only for a moment.