I’m really big on making birthday cakes. You might say it’s my love language — like if I make you a cake, it means I love you. I don’t know if it’s the particular astrology of my friend/family circle, but it seems like May kicks off a back-to-back birthday cake making season that doesn’t end until November. Right now, I’m way into making homemade Funfetti cakes with fluffy buttercream frosting. Blame my ‘80s childhood, but Funfetti says birthday to me.
A few other lessons from my birthday-cake making exploits: try to have most of your wet ingredients at room temperature. It really helps them combine with fats. If you don’t, it still works, just not as well. And, importantly, for that old-school Funfetti flavor, you have to use imitation vanilla. If you can find it, white or clear imitation vanilla is the best, because it helps keep the cake nice and white to contrast with the sprinkles.
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