Animal Crackers, Caramel Corn, Brown Sugar Shortbread Cookies*
Instructions
Funfetti Cake
Preheat oven to 350F and grease four cake pans.
In a standing mixer with a paddle attachment cream the butter and sugar together. Gradually add in the eggs, one at a time. Add the vanilla.
In a separate bowl, whisk to combine flour, baking powder, and salt.
Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine. Gradually pour in the milk and add in the remainder of the dry ingredients. Mix until just combined.
Gently fold in the sprinkles.
Divide the mixture evenly among the four prepared cake pans and bake for 35-37 minutes. Check for doneness a few minutes before the 35 minute mark by using a toothpick - if the toothpick comes out clean, you're good to go. You can also test for doneness by gently pressing your finger on the cake - it should spring back up.
Tip: Nonpareil sprinkles are more likely to "bleed" in a cake batter. The colour of nonpareil sprinkles just don't stay on the sprinkle that well. Jimmies (the longer, tubular sprinkles) don't bleed as easily. You can also use confetti quins!
Vanilla Buttercream
In a large bowl, cream the butter until it is pale and fluffy. Add the icing sugar, one cup at a time. Add in the three tablespoons of milk, one at a time. Add vanilla. If buttercream is too thick, add half tablespoon of milk at a time until desired consistency is reached. Add in a few drops of blue food colouring and mix well.
Notes
Yields: Four-layer 6 inch cake + 6 cupcakes (recipe can easily be halved!)*Find the recipe for the animal crackers on Kelsey’s blog! For the brown sugar shortbread cookies, we simply omitted the rosemary in her rosemary shortbread cookie recipe.