But Pansexual Pride Cake sounds better, doesn’t it? Anyways, as promised I’ll give you the recipe of this fabulously gorgeous and tastefully delicious cake. And I’ll also stop with the cockiness!!! But before you tie your aprons, one thing. My cake turned out to bear the colors of pansexuality*; it wasn’t exactly intended. The theme to my 25th birthday party was ‘Colorful’ (I think it’s funny to keep throwing theme parties when there are only four guests -and two of them wore black- but whatever!) So I wanted to make that Rainbow Cake I saw on Martha Stewart’s website. Only, being 7 to eat it and not owning super-large dessert plates; I thought three layers would be enough. And when I found myself with the blue, yellow and pink layers is when I realized I could make my birthday cake a pansexual pride one. And it was Pride Week after all. But how you choose to color your layers is obviously up to you.

Now the recipe. Proceed this way for each layer, depending on if you want a sky-high cake or not.

Preheat the oven to 350°F. Spray a 9” pan with cooking spray and flour.             Whisk 3 tablespoons butter (at room temperature) with 4 tablespoons sugar. Add two eggs and 1 teaspoon vanilla extract and whisk until blended. Mix 8 tablespoons all purpose flour and 1 teaspoon baking powder. Stir the floor mixture into the batter, one spoon at a time until well-blended. Add food coloring of your choice and stir until blended.                                                                        

Bake for 15 minutes or until a cake tester comes out clean. Allow to cool for five minutes. Remove from cake pan and let itcool completely on a cooling rack. 

Now you should have at least to layers. We’ll proceed with the cream cheese filling.

Beat 8 ounces low-fat or non-fat cream cheese with 1 cup butter (both at room temperature), 1 tablespoon vanilla extract and 4 to 5 cups powdered sugar, until light and fluffy. Spread between the cake layers. 

Now, the final touch: the frosting. This is Swiss Meringue buttercream.

Cook 5 egg whites and 1 cup sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.                                                                              

Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in 1 teaspoon vanilla extract. Frost your cake and be utterly proud of it. I know I was!

*Pansexuality is defined as the attraction to all sexes and genders. It is often said that pansexuals are gender-blind. And this is where the difference would stand with bisexuals. The truth is I’ve known for a long time now, that I’m equally attracted to men and women, the same way I’m equally attracted to white or black or Asian people. The same way I’m equally attracted to Jews or atheists. The same I’m attracted to blonde dudes or brunette girls. What matters to me is the content of their character. As long as you make me laugh, and I can have long and passionate conversations with you, ‘it doesn’t matter if you’re black or white; if you’re a boy or a girl’! So, I guess I’ve been a pansexual all along, without knowing there was a word for it. But then again, you know how I feel about labels…