A girl and her flamingo

Somehow it's possible that I have a 10 year old. To be honest - I can't figure out how those 10 years flew by so fast and yet - it's hard to remember life without her. Bronwyn turned 10 on June 19 - after much back and forth - she opted for a flamingo cake. We looked at a few different types - but we landed on this style. Thankfully I had all the candy melts and we made the head and feathers together. She loved swooping and making the feathers - so fun to play with candy. She picked funfetti and helped bake the cake layers. We all sampled the frosting - I may have been piping it directly into Nicholas' mouth... and yet that child still refused to eat any cake. Thankfully this girl is easy to please and putting the cake together was a breeze, the weather turned out amazing! During the week we had 98-101 temps with terrible humidity - the day of her party we had 70's and a cool breeze - perfect for a hot dog roast. Thankful for this sweet tender hearted girl.

Funfetti Cake
2/3 Cup Sour Cream
3/4 Cup Buttermilk
1 Tablespoon Vanilla
4 Egg Whites
1/3 Cup Vegetable Oil
1 White Cake Mix
1/2 cup rainbow jimmies

Preheat oven to 350 degrees.
In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
Sift in the white cake mix. Stir until just combined (don't overmix!), stir in jimmies, then divide between prepared cake pans.
Bake for 25-27 minutes until a toothpick comes out clean.

Vanilla Buttercream Frosting
1 1/2 cups butter, at room temperature (3 sticks)
4 1/2 cups powdered sugar
3 - 4 Tbsp heavy cream
1 1/2 tsp vanilla extract

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.