I have this theory that everyone has a few questions they get asked all the time – the kind of questions that you almost memorize answers for because you’re so used to saying the same thing. It’s like the whole “What’s your major?” for a college student, one of those things that people just automatically ask when they learn something about you. For me, people find out that I’m a baker and a food blogger and they always have the same question: “What’s your favorite thing to bake?” (It’s probably written in some book about conversation openers for bakers, because I can’t even count the number of times I’ve had to answer that question.)
Because I like to live on the wild side and all that – hah – I actually have two answers to this question, and one of them is C A K E. But the thing about cake is, it’s not so much that cake is my favorite dessert, or that the physical baking of the cake is more fun than baking other things. I just have a never-ending desire to frost cakes and decorate them every which way and create edible artwork that’s too pretty not to stare at. The only problem is that I live in a fantasy world where cake-decorating is a breeze and comes naturally to me. But really? Not so/I wish.
The story of me making a cake is a mixture of excitement and anticipation and hours spent in the kitchen and frosting allllll over everywhere and huge messes and – finally – a cake that (hopefully) makes me so happy I forget about all the chaos that went into making it. And if that’s the truth, then this cake was my novel because ohmygoodness was it a labor of love but so totally worth it in the end. A long while back I tried doing an ombré cake for the first time, and I’ve really wanted to share one ever since. Thankfully, my second attempt was loads better than my first. (You’re eyes can be happy about that). :D
I wanted to make this one extra-colorful so I did a funfetti cake based off my favorite vanilla cake recipe, and I have to confess that even though I’ve never been a funfetti lover, it can be pretty fantastic when you ditch the boxed stuff and do it right. And the sprinkles – I’m just going to be corny and admit that I love them because they’re happy looking in a way that only food can be. The cake comes out tender, moist, slightly dense in a good way, and packed to the brim with sweet vanilla flavor, which means it balances perfectly with a not-too-sweet cream cheese frosting that makes my heart sing. The ombré frosting technique can be intimidating at first, but it actually embraces a not-so-perfect form of perfection (if that makes sense at all), and it’s definitely doable. I was already content to just stare at the cake and never slice into it, but it was even better to see that it was such a big hit that it disappeared at record speed.
P.S. I knowwww I didn’t show the inside of the cake in the photos and I hate myself for that because it is a funfetti cake and it’s so fun and colorful, but since this was for a birthday and it got devoured right away, that wasn’t really an option. Soooo, I hope you trust me when I say it’s super cute and tastes amazing!
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