About Me

My photo
I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Saturday, March 17, 2012

Funfetti Cake

So when I made this cake, I made the full recipe but baked half the batter as cupcakes for cake pops, and the other half for a 2 layer 6 " cake.  This cake was a nice whimsical cake, with really good flavor. The not butter buttercream is really good- reminiscent of oreo stuff!  Although rainbow cake is always the favorite, I think we are going to have to do sprinkle cake for birthdays too!

Funfetti Cake
Adapted from Sweetapolita

1 cup whole milk (237 mL/8 liquid ounces)

6 large egg whites (6 ounces/175 grams)

2 teaspoons (10 mL) pure vanilla extract

1/4 teaspoon (1.25 mL) almond extract

2 3/4 cups (11 oz/315 g) cake flour

1 1/2 cups sugar (10.5 ounces/300 grams)

1 tablespoon + 1 teaspoon baking powder (19.5 grams)

3/4 teaspoon salt (5 grams)

12 tablespoons (6 ounces/170 grams) unsalted butter, at room temperature and cut into cubes

~1/2 cup Rainbow Sprinkles

 Preheat oven to 350°F (180°C). Grease, line with parchment, and spray with baker's joy two round 8-inch pans.  In a medium bowl or measuring cup, stir the egg whites, 1/4 cup of milk, vanilla and the almond extract.  In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for under a minute. 

Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just wet. Turn to medium  and mix for about 2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Gently stir in the rainbow sprinkles to distribute evenly.

Divide the batter in two, spreading it evenly with a small offset palette knife. 

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center/ top springs back. An overbaked cake is a dry cake.  Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Frost as desired. For a 6 inch cake, use 1 cup in between layers, for a 9 inch cake, use 1 1/2 cups.  Top with sprinkles, disco dust, and confetti quins.  Frosting tip: cut pieces of wax paper and put them under cake to keep the plate clean!

Not butter crusting Buttercream
Adapted from I am Baker

2 lbs powder sugar (two pounds or about eight cups)
1 cup shortening 
1 tsp vanilla extract 
1/2 cup milk

Cream shortening and vanilla in mixer for a few minutes. Add in powder sugar, and milk and beat slowly with paddle attachment.

No comments:

Post a Comment