Blogging this month came to an extreme halt. My apologies for that. I was in the hospital, then out. Then in again and out again. Finally I have recovered after a few weeks. Life is finally back to normal, which means we are busy homeschooling, participating in Girl Scouts and Cub Scouts, and all the other things that keep families busy.
My little girl turned eight this month. For her birthday cake we made a three layer white cake, a chocolate filling and the most amazing light and fluffy buttercream to frost the outside. I'm not including the cake recipe as it didn't turn out at all like I had hoped, but the buttercream frosting -- OH BOY! It was perfection. So light and delicious and just perfect. It stays soft for days.
This is our new go to recipe for buttercream, courtesy of Curly Girl Kitchen. Be sure to only use powdered sugar in this recipe, not granulated. For our 8-inch, three layer cake I quadrupled the recipe and that was only for frosting the outside of the cake. If you were using the buttercream for the filling between the layers as well, I would recommend multiplying the original recipe by six.
The sprinkles are from the wonderful Sweetapolita Sprinkle Shop. The specific sprinkles we chose are the Peacock Sprinkle Medley. The heart, unicorn and rainbow cake toppers are from the Make It Merry Shop. Enjoy!