Today my blog turns 1 year old! It's flown by so fast, and I'm so happy with this little sprinkle-filled corner of the internet I've created. Sure I've only come a little ways farther than having just my boyfriend read my blog, but I'm so proud of it. I've learned so much, and yet there is exponentially much more to learn about this thing we call food blogging.
In my one year of blogging I have:
- seen my photography improve
- learned how to better use my camera
- become a better writer
- posted over 75 recipes
- made new friends
- collected 2984275 food props
- had too many failed recipes to count
- managed all this while working and being a full-time student
- and more!
But most of all? I've created something I am so very proud of! Sprinkled With Jules is made from scratch. All of these photos I've taken, all of these words I've written, all of the workings are me. I know this is mostly the same for most other bloggers, but when I take a step back and look at all that I've created here, it's pretty awesome! And today, my "blogiversary", I'm going to be loud and proud. (Just look at that cake topper).
It hasn't been easy. I've spent a lot of my free time obsessing over this stuff. I also have spent a lot of "not free" time (i.e. time I should have been studying, sleeping, listening to Paul talk technology stuff, working) obsessing over this stuff as well. I've had my fair share of slumps, and discouragement, and too much comparing myself to others. It's tricky trying to find that balance. But I find a way, because this is something I love doing!
But overall, it's been a wonderful thing, and I cannot wait to see what the future holds! Of course, it wouldn't be what it is without YOU. So to thank you for being here, reading these words, trying my recipes, coming back to my site, I am giving away a gift set of 3 vanilla extracts.
Below you will find the giveaway details with the ways you can enter. One randomly-selected winner will receive a set of 3 vanilla extracts: Mexica, Tahitian, and Madagascar Bourbon. This is not sponsored by any company, and I'm providing the prize myself. Because I heart you.
So this cake. Funfetti Cake, pink frosting, and sprinkles! Don't forget the adorable unicorn cake topper. I took this blog birthday as an excuse to make a girly, whimsical, frilly birthday theme that I've secretly always wished for.
The funfetti cake is the same recipe from my Watercolor Fondant Funfetti Cake, but I wanted to make it again because I love it so much. It's sturdy, moist, and tastes delicious. The buttermilk gives it a slight tang, and keeps the egg whites from making it too dry. It's perfect for stacking!
The frosting I knew had to be pink. It just felt fitting for funfetti. It's a simple buttercream frosting. I usually use my go-to recipe for "The Best Buttercream Frosting", but I decided to do something a bit different, by using half as much powdered sugar, to keep it more buttery and less ultra-sweet.
It's LOADED in sprinkles, because FUNFETTI.
Now go make cake! And don't forget to enter the giveaway below. It closes this Friday at midnight. Giveaway is only available for U.S. residents. Good luck!
GIVEAWAY IS CLOSED.
Funfetti Layer Cake
- 3 cups cake flour (3 c. all-purpose less 6 T., mixed with 6 T. cornstarch)
- 1 T. baking powder
- 1 t. salt
- 2 cups sugar
- 1 cup (2 sticks) butter, room temperature
- 4 large egg whites
- 2 T. vanilla
- 1 2/3 cups buttermilk
- 1/2 cup sour cream
- 3/4 cup sprinkles
- Preheat oven to 350 F. Grease 2 round 8x3 pans.
- In a large bowl beat butter and sugar for 5 minutes.
- Scrape down the sides of the bowl, and then beat in the vanilla.
- Mixing well after each addition, add egg whites one at a time.
- Scrape down the sides of the bowl and mix in salt.
- In a separate bowl, combine cake flour (or flour and cornstarch), and baking soda.
- Alternately add in the flour mixture and buttermilk, mixing slowly. Start and end with the flour mixture.
- Gently fold in the sour cream, and then the sprinkles.
- Spread batter evenly between the two pans.
- Bake at 350 F for 23-35 minutes, until a toothpick inserted comes out clean.
Rich Buttercream Frosting
- 2 1/2 cups (5 sticks) butter, room temperature
- 2 tea. vanilla
- 1/2 tea. salt
- 8-9 cups powdered sugar
- 5-7 T. heavy cream or milk
- In a large bowl, beat butter until smooth.
- Mix in vanilla and salt.
- Slowly add in powdered sugar, 1/2 cup at a time.
- As needed, mix in 1 T. at a time of heavy cream, adding more cream for thinner icing, and more powdered sugar for a stiffer icing.
- Mix on high for a few seconds to ensure everything is incorporated.
- Mix in food coloring if desired.