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38
sugar is just dissolved. Add the dried peels and
return to a boil. Reduce the heat to bring the
liquid to a simmer and cook until the peels are
nicely coated with the sugar syrup, about 40
minutes.
While the orange peels are cooking, put a cooling
rack into a baking pan to catch any excess sugar
and dry out the peels. Put the remaining cup of
sugar into a shallow bowl.
Once the cooked peels are ready, use a small
strainer to remove from the saucepan and gently
toss in the granulated sugar. Remove and place
on the cooling rack, being sure the strips do not
touch one another. Allow to stand at room
temperature until dry.
When the cake is fully chilled, remove from the
springform pan (use a paring knife or offset
spatula to assist in separating it from the sides
of the pan). Top with the orange supremes and
candied peels.
Nutritional analysis per serving (based on 12 servings):
Calories 489 (41% from fat) • carb. 67g • pro. 5g • fat 22g
sat. fat 16g • chol. 124mg • sod. 195mg • calc. 18mg
fiber 1g
Birthday Sheet Pan
Cake with No-Fuss
Vanilla Frosting
The cake of every kid’s dreams, or possibly the
nostalgia cake for the grown-ups out there. This fun
cake will definitely make the next birthday even more
celebratory. We provide instructions on how to make
it a simple sheet cake, but it can also be made using
two 9-inch round cake pans and be made into a
traditional layer cake.
Makes 1 sheet cake (16 servings)
Cake:
2 cups cake flour, not self-rising
1 tablespoon baking powder
¾ teaspoon fine sea salt
2 large eggs, room temperature
2 large egg yolks, room temperature
1¾ cups granulated sugar
2 teaspoons pure vanilla extract
1 cup vegetable oil
1½ cups buttermilk, room temperature
½ cup rainbow sprinkles mixed with
1 tablespoon flour
Frosting:
8 tablespoons (1 stick) unsalted butter,
room temperature
4 ounces cream cheese, room temperature
4 cups confectioners’ sugar, sifted
Pinch fine sea salt
4 tablespoons whole milk, room
temperature
¼ teaspoon pure vanilla extract
¼ cup rainbow sprinkles
Coat a ½-sheet baking pan with cooking spray
and line with parchment paper. Reserve. Preheat
oven to 350°F with the rack in the middle position
Put the flour, baking powder, baking soda, and
salt in the Cuisinart
®
mixing bowl. Attach the
chef’s whisk and select the MIXING setting and
the DRY INGREDIENT MIXING program to
combine the ingredients. Remove and reserve
in a separate bowl.
Put the eggs, yolks, and sugar into the Cuisinart
®
mixing bowl. Mix on Speed 6 until light and fluffy,
about 2 minutes. Add the vanilla extract and mix
until incorporated. Decrease speed to 2 and
gradually add the oil. Increase to Speed 4 and
mix until fully incorporated, about 1 minute.
Scrape entire bowl. Add
¹⁄
³
of the reserved
dry ingredients to the bowl and mix until
incorporated. Add ½ of the buttermilk and mix
until incorporated. Repeat, ending with the dry
mixture. Scrape entire bowl as necessary.
Add the sprinkles and mix on Speed 1 until just
incorporated. Pour the batter into the prepared
pan. Bake until golden, the edges start to pull
away from the sides of the pan and the center
springs back to the touch, about 20 minutes.
Remove and cool to room temperature.
While the cake is cooling, prepare the frosting.
Be sure that the mixing bowl and paddle are
clean and dry. Put the butter and cream cheese
into the mixing bowl. Using the flat mixing
paddle, mix on Speeds 3 to 4 to soften and fully
combine, about 1 minute. Add the sugar, salt,
milk, and vanilla extract and mix, starting on
Speed 1 and gradually increasing to Speed 6
until light and fluffy. Press the dial to pause as
necessary to scrape the entire bowl and paddle.
Once the cake is cool, spread the frosting on
top and then evenly decorate with the sprinkles.
Slice and serve! If preparing the 9-inch layer
cake, then assemble as you would for a layer
cake, by spreading between the two layers, or
4 halves (dividing each cake into two layers).
Decorate as desired.
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