BIRTHDAY CAKE WHITE CHOCOLATE BAR EDIBLE RECIPES

Steps:

• Set oven to 350°F
• Combine butter, oil and sugars in a bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes
• Scrape down the sides of the bowl, add the eggs and mix on medium-high for 2-3 minutes
• Scrape down the sides of the bowl once more
• On low speed, stream in the buttermilk, grapeseed oil and vanilla
• Increase the mixer speed to medium-high and paddle for 4-6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous
• Don’t rush; there should be no streaks of fat or liquid
• Stop mixer and scrape sides
• On very low speed, add the cake flour, baking powder, salt and 1/4 cup rainbow sprinkles
• Mix for 45-60 seconds, until batter comes together
• Scrape the sides
• Spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat
• Using a spatula, spread the cake batter in an even layer in the pan
• Sprinkle the remaining 2 tablespoons of rainbow sprinkles over the top
• Bake the cake for 30-35 minutes
• It will double in size, but remain buttery and dense
• At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly
• Leave the cake in the oven for 3-5 minutes more if it doesn’t pass these tests
• Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer
• The cooled cake can be stored in the fridge, wrapped in plastic, for up to 5 days