Happy Mean Girls Day! The unofficial holiday falls on Wednesday, October 3, and if anything can make “fetch” happen it’s this cake made of rainbows and smiles from The Burn Cookbook.
Dubbed an “unofficial, unauthorized cookbook for Mean Girls fans,” this new release, which went on sale on Tuesday, October 2, is cowritten by Jonathan Bennett – AKA Aaron Samuels – and features a forward penned by Lacey Chabert, who played Gretchen Wieners in the hit 2004 film.
According to the recipe, which was shared exclusively with Us Weekly, “This cake will leave you wanting to fall into a mosh pit of girls.”
In true Mean Girls fashion the confection is “simply gorgeous” thanks to being covered in homemade bright pink frosting and rainbow sprinkles. Apparently, “That’s what makes it Plastic. And delicious.”
Cake Made of Rainbows and Smiles
Makes 10 servings
INGREDIENTS:
For the cake
• Nonstick cooking spray
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• Whites of 3 large eggs, separated
• 1 large egg (white and yolk)
• 2 1/4 tbsps vanilla extract
• 5 tbsps vegetable oil
• 2 1/2 cups cake flour
• 2 1/4 tsps baking powder
• 3/4 tsp salt
• 1 cup whole milk
• 1 cup sprinkles
For the frosting
• 2 cups (4 sticks) unsalted butter, at room temperature
• 3 1/2 cups powdered sugar
• 3 tsps vanilla extract
• 1 pinch salt
• Pink food coloring
INSTRUCTIONS:
- Preheat oven to 350 degrees. Spray two 8-inch cake pans with nonstick spray.
- In a standing mixer, beat the butter and sugar until it’s nice and fluffy.
- Add in the egg whites one at a time, then crack the last egg and add it whole. Mix in the vanilla and vegetable oil.
- In a separate medium-size bowl, whisk flour, baking powder and salt until combined. Slowly add this dry mix into your wet ingredients in small batches, while running the mixer at low speed. Take your time with this step — each batch of dry ingredients should be incorporated fully before you dump in the next batch.
- Then slowly incorporate the milk. Once everything is mixed and smoothed out, toss in your sprinkles and mix those in by hand.
- Divide the batter evenly between the cake pans and bake until a toothpick comes out clean if you stick it in the center. Start checking at around 23 to 25 minutes so you don’t overbake the cake. Once done, let cakes cool in their pans on a wire rack.
- While the cakes are cooling, make your frosting. Beat all of the frosting ingredients (except food coloring) in a standing mixer. While mixing, add in a couple of drops of food coloring at a time to determine which shade of Plastic Pink will best suit the cake. Taste as you go, adding more sugar if needed to keep a spreadable frosting consistency. Once frosting is smooth and pink, set aside.
- Carefully remove cooled cakes from the pans. Using a long, serrated knife, cut each in half lengthwise, so you have 4 cake rounds to stack up and layer in your final cake.
- Add a layer of frosting to the top of 3 rounds and stack them up on your prettiest of cake stands. Add the final round to the top of the pile and evenly frost the outside of all the layers. Decorate as you please!
