Happy Birthday!

Happy birthday to me.

Today is my birthday.

Another year older. But not much wiser.

But that just means I can have my cake & eat it too.

This is the cake I made for myself. I plan to take it to work & share it with my co-workers. It'll be like 3rd grade all over again. If I feel so-inclined, I might pick up a package of Ninja Turtle napkins and a "Happy 8th Birthday!!!!!" card at Party City, too.

Since I'm a professional now, I guess I can stop buying grocery store cakes and continue to make my own.

This cake is a 2-layer yellow cake. The icing is a buttercream-cream cheese hybrid. I had a piece for breakfast this morning. It tastes pretty good.

Classic Yellow Cake
(2 9-inch cake pans OR 1 9X13 pan)

8 eggs
1 cup milk
2 tsp vanilla extract
3 1/2 cups sifted cake flour
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
4 tsp baking powder
1 tsp salt
4 sticks butter, room temperature and cut into pieces

In a medium bowl or large measuring cup, lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and Mix on low speed until the butter pieces are pea-sized. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate. Increase the mixer speed to medium and beat for about 2 minutes to aerate. Scrape down the sides of the bowl.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Leave the cake in the pan to cool for about 10 minutes. Next, invert the caks onto a wire rack. Cool completely before frosting.

Cream Cheese Buttercream

2 cups powdered sugar
16 oz. cream cheese, softened
10 oz butter, cold, cut in pieces
2 tsp vanilla extract

Beat cream cheese in mixing bowl until smooth. Gradually sprinkle in confectioner's sugar until incorporated. Add in the butter and vanilla extract last, beating well until smooth.