Ever since we stumbled upon her beautiful Stella Cake, we’ve been enamored with Apollina’s beautiful baked goods. (She also did an amazing Miu Miu inspired cake for her birthday.) Trusting this Glitter Girl’s sparkly instinct, we asked her to create a cake representative of Glitter Guide. Apollina blew us away with the ultimate party cake — her creation exceeded our wildest expectations! She’s even going to show you how to make your own.
*Tassel made by Pom Flair
Hi, Apollina, here with a glittery cake perfect for the holidays!
For the cake, I used a recipe by the amazing Smitten Kitchen, The Best Birthday Yellow Layer Cake:
Best Yellow Layer Cake:
This cake yields two 9-inch rounds; I made the recipe twice since I needed two 10 inch cakes, two 8 inch cakes, and two 6 inch cakes. I divided the batter equally among the cake pans. (They didn’t quite rise to 2 inches tall, but extra layers of icing in between made them the right height) I also threw a few handfuls of multi-colored sanding sugar into the batter for a glittery surprise when the cake is cut!
- 4 cups flour, plus 2 tablespoons cake flour (not self-rising)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter the round cake pans, line them with circles of parchment paper, and butter the parchment. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy. Next, beat in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pans, then tap the pans on a counter several times to eliminate air bubbles. Bake until golden for 35 to 40 minutes (keep checking on them). A wooden pick inserted into the centers should come out clean. After removing from oven, cool on a rack for 10 minutes, then run a knife around edges of pans. Invert onto rack and discard parchment, then cool completely for about 1 hour.