Funfetti Cake with Rosé Buttercream- Happy 1st Birthday, Humbledish!
It’s with great pleasure that I announce that Humbledish is now one year old! Yay, Humbledish! Ben and I celebrated this milestone with a layered funetti cake with rosé buttercream. And donuts on top. Because donuts. It is a smashing cake that my coworkers are feasting on this very moment, and the recipe can be found on the bottom of this post, as always. I’ll talk more about the cake shortly, but I’d like to use the front end of this post to reflect on the last year, as well as my goals for the future. It just seems like the right thing to do, ya know? Feel free to scroll ahead past all the blah-blah-blah, if you wish.
I wish that I could say that blogging has been all fun and fulfillment. Truthfully, I vacillate between periods of genuine pride for what I am building and have learned so far, and then feeling like an unmitigated fraud. I spend a lot of time wondering if anybody reads this thing, and why does it matter to me if anybody reads this thing, and what am I even getting out of this? Is all of this effort and money spent worth it? Will any of this matter to anyone but me? Hello? Can anybody hear me out there?
I would truly rather spend less time entertaining that kind of negativity, but even when I am, I at the very least know that I am doing something. I am trying something, and for the first time in my life, I am following through. The website is not perfect and it’s not really even done (how do I still not have an “About Me” page?), but I built it. Sometimes my photos are a little dark, or a little out of focus, but they are miles ahead of my first photos, and continue to improve. I am becoming okay with existing inside the learning process and, slowly, I am narrowing the gap between my vision and what my current abilities allow me to achieve.
So here I am, one year in, which is the perfect checkpoint to assess where I started, where I am, and where I’d like to go next. My goals for the next year are:
-to come to peace with not being able to post as frequently as “real” food bloggers. I love dreaming about the possibility of blogging full-time in the future, but my now-reality is working a full-time job and cooking/photographing on the weekends. I am finding that one post per week is a good, realistic goal that allows me to deliver content that I can be proud of.
-to be kind to myself as I continue developing skills that are still new to me.
-to make connections with readers and other food bloggers out there.
Let’s talk about cake! This triple-layered funfetti cake with rosé buttercream is nothing short of F-U-N. We’ve got sprinkles! We’ve got donuts! We’ve got wine! We’ve got… MORE sprinkles! It’s the perfect cake for adults who want to forget they are adults. Let’s start from the inside and work our way out. A classic, tender buttermilk white cake (from Sally’s Baking Addiction) gets accessorized with rainbow jimmies to form the innards- it’s firmer and much less sweet than boxed funfetti cake mix, and provides a strong base. The buttercream (adapted from Wicked Good Kitchen) starts with reducing a cup of rosé by half in a saucepan, then combined with powdered sugar, and whipped and whipped with a WHOLE POUND of butter. It’s a lovely buttercream that is not too cloyingly sweet, and has a nice subtle tang from the rosé (the alcohol cooks off during the first step, so be sure that this is family-friendly, as well). I opted to frost the cake semi-naked, which means that buttercream is applied just scantly to the sides- enough to fill in some nooks and crannies, and then is scraped off make a smooth surface all around the sides. It’s just like puttying a hole in the wall. Topping this cake is the fun part- use your imagination! Meringue cookies, pastel-colored french macarons, donuts, frosted animal cookies… you name it. I bought a pack of Little Debbie mini-donuts for $.79, dipped them in different colored icings, and sprinkled them. BOOM.
Well, er- I guess that’s it. If anyone really does follow this blog… please comment and say hello- I’d really like to get to know you!
- 3 3/4 c. sifted flour
- 3/4 t. baking powder
- 3/4 t. baking soda
- 1 t. salt
- 1 1/2 c. (3 sticks) unsalted butter, room temperature
- 1 3/4 c. granulated sugar
- 4 large eggs, room temperature
- 2 large egg whites, room temperature
- 3 t. vanilla
- 1 1/2 c. buttermilk
- 3/4 c. rainbow jimmies
- 5 c. powdered sugar
- 1 c. Rosé or other blush wine (choose something fruity and less dry)
- 1/4 t. salt
- 1 lb. (4 sticks) unsalted butter, at room temperature
- pink and yellow food coloring, optional
- Preheat oven to 350F degrees. Butter and lightly flour three 9-inch round cake pans.
- Whisk the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- Beat the butter on high until creamy using stand-mixer or hand-mixer. Add the sugar and continue beating for 5 minutes. Reduce speed and add the whole eggs one at a time, and beat until incorporated. Add the vanilla. Reduce speed to low and gradually add dry ingredients, alternating with the buttermilk, allowing each addition to incorporate. Set batter aside.
- Using clean whisk or beaters, beat the egg whites until frothy and soft peaks form. Gently fold egg whites into cake batter. Finally, fold in the jimmies.
- Spread batter evenly between the three prepared cake pans. Bake for 20-25 minutes, or until toothpick comes out clean from the middle. Allow cakes to cool completely- wrap and freeze if desired (see note section).
- Measure powdered sugar into a large mixing bowl or bowl of stand mixer. Cut butter into 1-inch chunks and set aside.
- Pour wine into a small saucepan and bring to a rapid boil. Cook until reduced to 1/2 c. (about 5 minutes). Remove from heat.
- Immediately after, turn your mixer on low speed and pour hot wine into mixing bowl in a slow and steady stream. Increase speed to medium and beat until the mixture comes down to room temperature, about 5 minutes. Add the salt.
- Reduce speed to low and gradually add in the butter chunks. Once all the butter is fully incorporated, increase speed to medium-high and continue beating until light and fluffy. Tint with food coloring, if desired.
- Frost however you'd like, then top with all the goodies your heart desires!
- Cake layers can be made ahead of time and frozen until needed. Wrap each layer individually with two layers of cling wrap.
- Frosting can also be made ahead. Store in an air-tight container in the refrigerator, and re-beat just before using.