Categories
Birthday Cake Pie
Back to Recipes & MoreInstructions
For the crust:
- Prepare ½ recipe Redpath Perfect Pie Crust 101 according to instructions.
- Transfer chilled dough to a lightly floured surface. Sprinkle with flour and roll dough into a 14 inch (36 centimetre) circle.
- Gently press the dough into a 9 inch (23 centimetre) pie dish.
- Trim the edge of the overhanging dough so it is about ½ inch (1 centimetre) beyond the edge of the pie dish. Fold under the overhanging dough and flute edges as desired.
- Prick the dough all over with a fork and return to the refrigerator to chill for 30 minutes.
- Preheat oven to 375°F (180°C) and set rack in the lower third of the oven.
- Line the chilled crust with a large piece of foil or parchment paper and fill with pie weights or dried beans.
- Bake in oven for 15 minutes, then remove the foil and pie weights. Return to oven and bake until bottom of crust appears dry; about 6 to 8 minutes.
- Set crust aside to cool while preparing the cake batter.
For the cake:
- Reduce oven temperature to 350°F (180°C)
- In a large bowl, whisk together the flours, baking powder and salt.
- In a separate bowl, with an electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter on medium speed until smooth. Slowly add the Redpath® Granulated Sugar and beat until light and fluffy; 5 minutes.
- Beat in the egg and yolks one at a time, mixing each until fully combined. Beat in the vanilla.
- On low speed, alternate beating in ⅓ of the dry ingredients with ½ of the milk until all ingredients are combined.
- Using a rubber spatula, fold in the sprinkles.
- Transfer the batter to the par-baked pie shell.
- Bake until cake is golden and a skewer inserted in the centre emerges clean; 35 to 40 minutes.
- Remove cake and set on a rack to cool completely.
For the frosting:
- Fill a large pot with 1 inch (2.5 centimetres) of water and bring to a gentle simmer over medium-low heat.
- Place the egg whites, Redpath® Granulated Sugar and salt in a heatproof bowl. Set over the simmering water and whisk continuously until sugar is fully dissolved and mixture reaches 160°F (70°C) on an instant read thermometer.
- Remove from heat and using an electric mixer, or a stand mixer fitted with the whisk attachment, beat the egg white mixture on medium-high speed until the bowl is cool to the touch; about 10 minutes.
- Reduce speed to medium-low and beat in the butter a couple pieces at a time, followed by the vanilla.
- Reduce speed to low and beat in the chocolate until just-combined.
- Spread the frosting over the cooled cake and decorate with more sprinkles and whipped cream as desired.
- Cake may be stored in the refrigerator for up to two days.
CHEF'S TIPS
*For vanilla frosting, omit the chocolate and increase vanilla extract to 2 teaspoons (10 milliliters).
