- The celebration starts early, with Attainment Day. Careful readers of this space will notice a few recipes that I prepared for May 26 celebrations in recent years.
- The honoree gets whatever kind of cake they want, providing either a category or a recipe for someone else in the household to make. Pam made my favorite "Stirring Up" Mocha cake to celebrate my birthday earlier this month, for example.
- We have blanket permission to pronounce "birrrrthday present" like Sméagol/Gollum much more than would otherwise be acceptable.
All of which is to say that Pam requested that I prepare a sprinkle-festooned Rainbow Sprinkle Cake, courtesy of New York Times Cooking.
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| Photo: Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. |
To make the cake, I followed Julia Moskin's instructions carefully, with two small exceptions: I did not try to cut any convexities off the cake layers, though I did put the bottom layer on its plate with the dome side down. Also, I did not measure the vanilla -- I add it in dollops, which is why my frosting was more tan than white.
The result was a somewhat dense but delicious cake. It was colorful enough to draw compliments from our birthday guests. Lacking a food stylist, however, it was not quite as photogenic as the cake featured in the Times.
I wish I had read some of the comments online before I began; had I done so, I might have heeded the advice of one reader who suggested making only half the called-for frosting. I had enough left over to frost at least one more cake!
And now only one question remains: what, if any, is the difference between frosting and icing?
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