funfetti cake from scratch!

I made my first ever kiddie’s birthday cake!  And not from a box of Pillsbury cake mix.  I’ve never actually had funfetti cake but it seemed like a cake fit for a 3 year old.  Basically it’s just a white cake with rainbow sprinkles added in.  I had ordered a Disney Frozen-themed cake topper almost 3 weeks ago off of Etsy and it finally arrived but instead of a 8 inch round cake topper, it came as a rectangle cake topper!  Oh well.  So I’m making a big fat double layer 13 x 9 inch oblong cake but you can always bake this as a round cake or whatever else instead.  For the cake itself, I just tweaked a white cake recipe that I got from my sister, doubled it (so if you don’t want to make a seriously massive cake, just split this recipe in half! Rock started laughing when he saw how huge the cake is but hey, it’s for a party!) and then added in sprinkles.  I also did some sprinkle research (yes, sprinkle research) and it turns out if you use the round ball sprinkles, the colour bleeds super quick so you have to use the traditional tube-shaped ones.  Anyway!  Here are the recipes for both the cake and the buttercream frosting that I used.

Cake (again, this will make a pretty hefty cake so feel free to be sensible/not be such a glutton and halve the recipe):

2 cups unsalted butter  (room temperature) /  1 cup vegetable shortening  /  5 cups granulated sugar  /  10 large eggs (room temperature)  /  6 cups all-purpose flour  /  4 tsp baking powder  /  1/2 tsp salt  /  2 cups homo (full-fat) milk  /  4 tsp vanilla extract  /  1 jar (113 grams) of rainbow sprinkles

Frosting:

2 cups unsalted butter (room temperature)  /  6 – 8 cups icing sugar  (just depends on how soft/stiff you want the frosting)  /  3 tsp vanilla extract

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For the cake:

Preheat the oven to 350F and line two 13 x 9 inch cake pans with parchment.  (I actually only have one cake pan so I had to bake one cake and then the second after which is kind of time consuming but if you’re cheap like me and don’t wanna bother buying another pan, you can do that too.)  In a mixer, cream together the butter and shortening until it’s kind of fluffy.  Gradually mix in one cup of sugar at a time.  Next, mix in 1 egg at a time.  Sift the flour, baking powder and salt together in a large bowl and then in a measuring cup, combine the milk with the vanilla.  Slowly mix into the butter mixture 1/3 of the flour mixture, then 1/2 of the milk mixture, then another 1/3 of the flour, then the rest of the milk, then the final 1/3 of the flour until everything is nice and smoothly combined.

Next, gently stir in the sprinkles and smooth the batter evenly into your cake pans.  (Or if you only have 1 cake pan, mix just half the sprinkles into half the batter in a separate bowl and bake that portion first.  I was just worried that if I left the sprinkles in the batter sitting out while the first cake is baking that it would turn into a giant rainbow mess!)  Bake the cakes for 35 to 40 minutes or until a toothpick/uncooked spaghetti noodle comes clean out of the centre and then let them cool on a cooling rack.  If you are using half the recipe and still making 2 layers or making round cakes, cupcakes or whatever, simply adjust the cooking time accordingly.

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While the cakes are cooling, whip up the super easy buttercream frosting.

For the frosting:  Using a mixer, cream the the room temperature butter by itself until it is smooth and a bit fluffy.  Then 1 cup at a time, mix in the icing sugar until you get your desired consistency.  Then just stir in the vanilla extract and that’s the frosting!

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To make a 2 layer cake, frost the top of one of the cakes first.  Then flip the second cake over it, top-down so that the top of the final cake will be flat on top.  I accidentally cracked my second cake (boo!) flopping it over so I decided to cut it in half and then fit them back together on top and that seemed to work well.  When both cakes are stacked up frost the whole damn thing and you can use a knife to smooth out the frosting if you want.  Then decorate if you want, however you want!  By the way, Rock and I were both losing our minds over peeling the cake topper icing sheet off it’s backing paper.  I don’t know what we were doing wrong but after a ripped corner and both putting a blow dryer to it and sticking it in the freezer, it finally worked but at the expense of my sanity.  At least it worked in the end!

The cake turned out very well and everyone seemed to like it so if you ever want a funfetti cake, skip the box mix and just make it from scratch.  Or if you’re just looking for a nice white cake with buttercream, omit the sprinkles and there you go!

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