by Sharlene

Funfetti birthday cake #WeekendCooking

I wasn’t sure if I wanted to post this at first, as I have made a version of this cake last year (see not just once but twice)

But in times like these, perhaps there is nothing better to post about than a colourful sprinkles-filled (and topped) birthday cake. I used this recipe from Salt and Baker.

Also I must say that I love this strawberry frosting, which is so easy to make if you can find freeze dried strawberries. I first made it two years ago (also for a birthday cake). And this time reduced the icing sugar even further, mostly because I didn’t have enough (haha!). I used about 1 1/4 cups of unsalted butter, about 1 3/4 cups of icing sugar (possibly less – do note that the original recipe calls for 4 cups of icing sugar to 1 cup of butter ), 1 cup of freeze-dried strawberries, also quite a bit of salt as I really didn’t want it to be that sweet. And the kids still loved it!

Despite the unusual circumstances, the birthday boy said he had a great day anyway!

I also made burger buns for the first time, as the birthday boy loves cheeseburgers. I used this King Arthur Flour recipe and they turned out great!

 

 

Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

11 Comments

  2. I think I saw a glimpse of the funfetti cake somewhere in your posts and I remembered you made one last year. Your food is so pretty it’s quite memorable! I’d never thought of using freeze dried strawbs for icing, that is very clever.
    The buns are also beautiful, I think buns are difficult to do well as they dry out easily in domestic ovens. Yours look great.
    Happy birthday, glad your boy enjoyed himself.

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    1. Thank you, Denise! The King Arthur Flour recipe for the buns has an adaptation at the bottom to use the Tangzhong method which you probably know that I am very fond of as they make for extra soft bread that keeps well.

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  6. What a great birthday. I love King Arthur recipes, so I’ll have to check that out — and give it a try once I get more years.

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