One of my favorite things about birthdays in my family is making the cake. For Aspen's birthday I decided to make my grandmother's white cake with buttercream frosting. I had never made it before and boy was it tasty! It had a sort of shortbread-y flavor. When I want a white cake, this is the recipe I'll be using every time.
Aspen wanted a blue cake this year, and I was more than happy to deliver. Blue cake, nice and easy! I'm not that great with presentation; I care more about taste.
I also threw Aspen a birthday party for her friends, and decided to make Bakerella's cake pops. They were so fun to make, and the girls loved them! Besides, how much cake do little kids really eat anyway? And these were a lot less messy.
Next up is carrot cake.......
Grandmother’s White Cake
4 egg whites 1/2 C butter or shortening, softened
2 C all-purpose flour 1 3/4 C sugar
1 t baking powder 1 t vanilla
1/2 t baking soda 1 1/3 C buttermilk or sour milk
1/2 t salt
Allow egg whites to stand at room temperature for 30 minutes. Grease and lightly flour 2 9x1 1/2-inch round cake pans. In medium bowl stir flour, baking powder, baking soda and salt; set aside.
Preheat oven to 350 degrees. In large mixing bowl beat butter with mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition until just combined. Spread batter into pans.
Bake for 20-25 minutes for 9-inch pans, 25-30 minutes for 8-inch pans, 30-35 minutes for 13x9-inch pans. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks.