Birthday “Pie” – Bake from Scratch
With vibrant colour and crave-worthy crunch, rainbow sprinkles merely add additional pleasure to a celebration. If you’re trying to fulfill a pie fanatic on their birthday or looking for a approach to change up your traditional cake, this Birthday Pie is the last word social gathering deal with.
Birthday “Pie”
- ⅓ cup (73 grams) firmly packed gentle brown sugar
- 1 massive egg (50 grams), room temperature
- 1 massive 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) complete 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. Enhance mixer velocity to medium; beat till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, separately, beating properly after every addition. Beat in extracts.
- In a big bowl, whisk collectively flour, salt, and baking powder. With mixer on low velocity, progressively 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 wood decide inserted in heart comes out clear, 30 to 35 minutes. Let cool in pan for 10 minutes. Fastidiously take away sides of pan; let cool utterly 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 ideas (Wilton No. 10, Wilton No. 21, Wilton No. 199). Garnish with sprinkles, if desired.
*We used Betty Crocker Rainbow Jimmies.
3.5.3251
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, progressively add confectioners’ sugar alternately with cream, starting and ending with confectioners’ sugar, beating simply till mixed. Beat in extracts.
- Enhance mixer velocity to medium; beat till gentle and fluffy, 2 to three minutes, stopping to scrape sides of bowl. Use instantly.
3.5.3251
