72 LONGISLANDPRESS.COM • AUGUST 2018
PRESS MAIN DISH
SIRIOUSLY DELICIOUS:
TIE-DYE CAKE
By SIRI DALY
Cutting into a birthday cake isn’t what
it used to be. Nowadays, sprinkles erupt
from the inside, frosting is arranged in
ombre patterns or in this case, a swirly
rainbow of cake is revealed.
There’s somethings so precious
about children standing on their tiptoes
with gleeful expressions, trying
to catch a glimpse of that colorful interior.
The best part is, you don’t have
to be a skilled baker to pull off this
masterpiece. Following this simple
tutorial will leave you with a magical
cake that everyone will want a piece of.
Here’s what you do:
Make my Perfect Yellow Cupcake
recipe from Siriously Delicious, then
divide the batter into four bowls.
Using your desired colors, add food
coloring to each bowl and stir. Grease
2 round cake pans. Take two of the
bowls, and alternatively pour them
into one cake pan, layering them
on top of each other. Then, using a
toothpick or a fork, swirl the two
colors together. Repeat this with the
other two colors and cake pan. Bake
the cakes in a 350 degree preheated
oven for 30 minutes or until cakes are
baked through. Frost and enjoy!
PERFECT YELLOW
CUPCAKES
Serves: 24
Hands-on time: 20 MINUTES
Total time: 1 hour 10 MINUTES
There is nothing more classic than
a perfect yellow cupcake with vanilla
buttercream and rainbow sprinkles.
It is a timeless dessert, and therefore
one you should have a go-to recipe for.
The ingredients are simple, readily
available and it only takes about 20
minutes to whip them together. Say
goodbye to those boxed mixes FOREVER
(okay that’s slightly dramatic,
at least save them for a lazy day).
These cupcakes are perfectly moist
with a beautiful golden hue (thanks,
butter and eggs) and the sweet,
creamy buttercream is the icing on
the cake. Literally. And if you’re like
my kids, you will eat all the frosting
first and then attack the rest.
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 1/2 cups whole milk
1 teaspoon vanilla extract
VANILLA BUTTERCREAM
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 (2-pound) package powdered sugar
3⁄4 cup heavy cream
Rainbow candy sprinkles
(optional)
Preheat the oven to 350°F. Beat the
butter in a stand mixer on medium
speed until creamy, about 1 minute.
Gradually add the sugar, and beat until
light and fluffy, 1 to 2 minutes. Add the
eggs, one at a time, beating well after
each addition.
Stir together the flour, baking
powder, and salt. Add to the butter
mixture alternately with the milk,
beginning and ending with the flour
mixture. Beat until blended after
each addition. Stir in the vanilla.
Line 2 (12-cup) standard-sized
muffin pans with paper baking cups,
and lightly coat with cooking spray.
Spoon the batter into the prepared
pans, filling two-thirds full.
Bake until a wooden pick inserted
in the center comes out clean, 15 to 20
minutes. Cool the pans on wire racks
for 5 minutes. Remove the cupcakes
from the pans to wire racks, and cool
completely, about 30 minutes.
Meanwhile, make the vanilla
buttercream: Beat the butter with
an electric mixer on medium speed
until creamy, about 1 minute. Gradually
add the vanilla, salt, and 1 cup
of the powdered sugar, and beat on
low speed until combined. Gradually
add the remaining powdered sugar
alternately with the cream, beating
on low speed until blended after each
addition. Beat on high speed until
light and fluffy, 1 to 2 minutes. Pipe
or spread the vanilla buttercream
over the cupcakes. If desired, top
with candy sprinkles.
Siri Daly is a Today show tastemaker
and author of Siriously
Delicious: 100 Nutritious (and Not So
Nutritious) Simple Recipes for the
Real Home Cook.
Excerpted from Siriously Delicious
by Siri Daly. Copyright © 2018 Oxmoor
House. Reprinted with permission
from Time Inc. Books, a division
of Meredith Corporation. New York,
NY. All rights reserved.