Gently peel off acetate and transfer cake to a platter or cake stand. Step 21Īt least 3 hours before serving the cake, pull sheet pan out of freezer and, using your fingers and thumbs, pop cake out of cake ring. Transfer cake to freezer and freeze at least 3 hours to set cake and filling. Use an offset spatula to form decorative swirls, or do as they do at Milk Bar and shape it into a perfectly flat top. Cover top of cake with remaining frosting. Nestle remaining cake round into frosting. Top with a cake round (if 1 of your 2 cake rounds is less pretty than the other, use it for the middle layer and save the most perfect one for the top). With your index finger, gently tuck second acetate strip between cake ring and the top ¼" of the first acetate strip, so that you have a clear ring of acetate 5–6" tall-high enough to support the height of the finished cake. frosting as evenly as possible over crumbs. Use the back of a spoon to spread another 3 Tbsp. Use the back of your hand to press them in place. Sprinkle ⅔ cup birthday crumbs evenly over frosting. Use the back of a spoon to spread about 3 Tbsp. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer. Place cake scraps inside ring and use the back of your hand to press scraps together into a flat, even layer (you never see this layer, so it’s okay that it’s messy-but since it’s the base of the cake, it needs to be flat). Use 1 acetate strip to line inside of cake ring. Clean cake ring and place it in center of the pan. Line a sheet pan with a clean piece of parchment.
These are your top 2 cake layers (the remaining cake scraps will form the bottom layer of the cake). Use cake ring to punch out two 6" rounds from cake (or, using a springform pan as a guide, cut out 2 rounds using a paring knife). Invert cake onto mat, then peel off parchment. Place a silicone baking mat or piece of parchment on a counter. Step 13ĭo ahead: Store frosting in an airtight container in fridge up to 1 week. Increase speed to medium-high and beat until you have a brilliant stark white, beautifully smooth frosting, about 4 minutes (it should look just like it came out of a plastic tub at the grocery store!). Scrape down sides of bowl and, with mixer on low, add powdered sugar, salt, baking powder, and citric acid until just combined. Beat until mixture is silky smooth and glossy white, about 3 minutes. Scrape down sides of bowl and slowly stream in corn syrup and 1 Tbsp.
Beat on medium-high until mixture is smooth and fluffy, 2–3 minutes. Step 10ĭo ahead: Wrap crumbs tightly in plastic and store at room temperature up to 5 days.Ĭombine butter, shortening, and cream cheese in large bowl of a stand mixer fitted with the paddle attachment. Bake, stirring occasionally, until crumble is light golden brown and crunchy, 10–12 minutes (it will firm up as it cools). As though you were making a crumble topping, break mixture up into clusters (some small, some large) and spread onto prepared baking sheet. Add oil and vanilla, and using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Step 9Ĭombine flour, granulated sugar, light brown sugar, sprinkles, baking powder, and salt in a medium bowl. Line a rimmed baking sheet with parchment paper set aside. Step 7ĭo ahead: Store cooled cake wrapped in plastic in fridge up to 5 days. Remove cake from oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). Bake until cake is light golden brown, the center springs back when gently pressed, and a tester inserted into the center comes out with a few moist crumbs attached, 30–35 minutes. Scrape batter into prepared pan smooth top. Add dry ingredients, beating until just combined, about 1 minute. With mixer on low, add buttermilk mixture until incorporated. Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, and light brown sugar in another large bowl until light and fluffy, about 4 minutes. Combine buttermilk, oil, and vanilla in a medium bowl. Whisk flour, baking powder, salt, and ¼ cup sprinkles in a large bowl. Line a 13x9" rimmed baking sheet with parchment paper and coat with nonstick spray set aside.
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