She was the first child—Mom and Dad practiced on her!
She was the first to get her driver’s license—and then had to take our brother and me places!
She was the first to have a job—and would always take us shopping!
She was the first to date—which paved the way for the rest of us!
I could go on and on about all the “firsts” that the oldest usually has to contend with, but there are other “firsts” about this particular oldest child:
She is the first to be there when you need her.
She is the first to share the good and the bad.
She is the first to lend a shoulder to cry on.
She is the first to laugh until it hurts when something funny happens.
I often tease her about being the older sister (and she is), but I am so glad that she is my older sister. So, happy birthday to one of the most talented, giving, fun, and greatest big sisters! May you have many more years to be older than me! Love you!
In honor of the birthday festivities, let me share Bake from Scratch’s Confetti Cake recipe with you! It’s the most sprinkle-happy party-perfect cake you can think of! Phyllis’ grandkids love all kinds of funfetti cake!
- 1½ cups (345 grams) unsalted butter, softened
- 2 cups (370 grams) sugar
- 5 large eggs, separated
- 2 cups (280 grams) all-purpose flour
- 1 teaspoon (6 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup whole buttermilk
- 1 teaspoon vanilla extract
- ½ cup multicolored jimmies sprinkles
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
- In a medium bowl, stir together flour, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla and sprinkles.
- In another medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter, one-third at a time. Divide batter among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Sweet Cream Frosting between layers and on top of cake. Very lightly frost sides of cake.
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup (173 grams) unsalted butter, softened
- 8 cups (1.1 kilograms) confectioners’ sugar
- ¾ cup sour cream
- ½ cup multicolored jimmies sprinkles
- 1 teaspoon vanilla extract
- In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Reduce mixer speed to low; gradually add confectioners’ sugar, sour cream, sprinkles, and vanilla. Beat until smooth.
- Note: Do not use nonpareil sprinkles. The colors will bleed.
What is your favorite birthday cake?
