Yesterday called for an unexpected celebration and I was inspired to bake a cake that reflected my feelings — brilliantly dazzling and stupendous. This cake, which I call my celebration cake because no name could be more apt, is made with a very basic butter cake recipe which I’ve been using for quite a while — an easy recipe that yields a finely-crumbed, soft and moist cake. The glaze is nothing more than powdered sugar and water. In short, this is a very easy and inexpensive baking project. For those who are new to baking, be inspired — you can make a pretty cake (irresistible to kids) that doesn’t require years of baking skills and experience.
I used two small loaf pans to bake two cakes and it took exactly 40 minutes for the cakes to bake. If you’re using a different shape or size of pan or pans, the baking time (not the temperature) will need adjustment. I know that cupcakes using the basic butter cake recipe bakes in 25 to 30 minutes. Other than that, you will have to find out for yourself how long, or short, the baking time is.
- basic butter cake recipe
- extra butter for greasing the pans if not using non-stick pans
- red and green food color, or whatever colors you prefer (the amount will vary depending on the brand, or whether you’re using paste or liquid)
- 1 c. of confectioner’s (powdered) sugar
- nonpareils (“sprinkles”)
- Preheat the oven to 350F.
- Prepare two 8"x4" loaf pans (grease the bottom and sides if they are not non-stick).
- Make the cake batter following the basic butter cake recipe.
- Using three bowls, divide the batter evenly into three portions. Add red food color to the first bowl; stir until evenly tinted. Add green food color to the second bowl and mix; leave the batter in the third bowl plain.
- Drop the batter by tablespoonfuls into the prepared pans, alternating with the red, green and plain batter.
- An optional step is to take a skewer or a blunt knife and run through the length and width of the pan to create a lightly marbled effect.
- Bake the cakes at 350F for 40 minutes.
- Cool in the pans for 10 minutes then invert, transfer to a rack and cool completely.
- To make the glaze, mix the confectioner’s sugar with a tablespoonful of water. The mixture should be thick and almost opaque but still pourable.
- Pour the glaze over the cakes, letting some of it run down the sides.
- While the glaze is still a bit wet (it sets within a few minutes), scatter the sprinkles on top of the cakes.