How to Make Funfetti Cake
How to Make Funfetti Cake
Click here for the full start to finish video with baking instructions:
Here's my completed and now eaten funfetti cake! Why are confetti sprinkles so cute but so hard to find???? I had to manually remove all of the chocolate jimmies from a bag to make this cake according to plan #dedication. In the end it was worth it though, I love the color scheme and am glad I decided to go for four layers not too short, not too tall, just right.
Cake:
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter (room temperature)
3 egg whites
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1/3 - 1/2 cup sprinkles
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Transfer the three batters into four 6″ cake pans, which have been buttered and floured.
Bake at 330 for about 25-30 minutes or until the centers are springy to the touch.
Ganache:
1 cup white chocolate
1/2 cup heavy cream
1/3 cup butter
Italian Buttercream:
4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract
1/4 cup confetti sprinkles for base
Beat the egg whites until soft peaks form.
In a medium saucepan add the sugar and water then place on low heat. Stir constantly until sugar melts and becomes clear. Fair to medium high heat stirring until temperature reads 240F. Drizzle the sugar into the mixer. Run mixer until meringue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
Funfetti Cake Tutorial
Funfetti cake recipe that is light, fluffy and speckled with beautiful colors! This is my go-to recipe for birthday cakes for friends and families. Change up the color of the drip or the frosting and done!
Recipe:
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It Was A Big Hit! Confetti Cake Recipe - Funfetti Birthday Cake Recipe - Glen And Friends Cooking
Confetti Cake Recipe - Happy New Year 2021!!! How to make a confetti cake from scratch (or how to make a funfetti cake from scratch) is a great celebratory birthday cake recipe with a marshmallow buttercream icing. The marshmallow buttercream frosting is our Glen And Friends Cooking take on an Italian buttercream icing recipe made with marshmallow cream from scratch.
Ingredients:
675 mL (2¾ cups) cake flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) salt
225g (250 mL / 1 cup) butter, at room temperature
375 mL (1 1/2 cup) granulated sugar
15 mL (1 Tbsp) pure vanilla extract
4 large eggs plus 1 large egg yolk
250 mL (1 cup) milk
125 mL (½ cup) sour cream
250 mL (1 cup) rainbow sprinkles
For The Buttercream:Ingredients:
175 mL (¾ cup) water
2 packets plain gelatine
6 large egg whites, at room temperature
375 mL (1½ cups) granulated sugar
500g (2 cups) butter, at room temperature
5 mL (1 tsp) pure vanilla extract
Method:
Preheat oven to 180ºC (350ºF).
Grease and flour three 8” round cake pans; line with parchment paper.
Combine the flour, baking powder, and salt.
Combine the milk and sour cream.
Cream the butter and sugar, until the mixture is light and fluffy.
Add the eggs one at a time and beat on high until completely incorporated, and the batter is perfectly smooth.
Scrape down the sides of the bowl, as needed.
Add the vanilla and beat until completely combined.
Mix in the flour and milk in alternating additions.
After each addition, mix on low speed just long enough to barely incorporate.
Gently stir the sprinkles into the batter, just enough to evenly distribute them.
Divide the batter evenly between the cake pans, and bake for 30 – 35 minutes, or until a cake tester comes out clean.
Remove from the oven and let cool for 5 minutes on wire racks; then turn them out to cool completely.
Make the Marshmallow Buttercream:
In the bowl of a stand mixer: place ¼ cup water, gelatine and egg whites and let stand 5 minutes.
Combine the water and sugar in a small saucepan and stir once or twice just to moisten the sugar.
Bring to a boil over medium high heat and continue to cook until it reaches a 250ºF.
Whisk the egg whites at medium speed until stiff, peaks form.
When the syrup is ready; pour the hot syrup in a thin, steady stream into the meringue with the mixer set to medium-high.
Continue to whisk the meringue at medium-high speed, until the temp drops to around room-ish.
With the mixer running at medium speed, add 2 or 3 tablespoons of the butter at a time.
Whisk until each addition of the butter is incorporate before adding more.
0:00 How to make a confetti cake
0:20 How to make a funfetti cake
4:00 Folding sprinkles Jimmies into a butter cake
5:43 How to make a Marshmallow buttercream frosting for a cake
6:00 Difference between Marshmallow buttercream frosting and Italian buttercream frosting
11:17 Tasting a confetti cake / funfetti cake from scratch
#LeGourmetTV #GlenAndFriendsCooking
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Making Funfetti Box Cake Taste Better • JonnyCakes
This week Jonny shows you his hacks for making box Funfetti cake taste homemade! The Pillsbury Dough Boy never tasted so good.
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Funfetti Birthday Sheet Cake - Sally's Birthday Cake! |Cupcake Jemma
There are 2 birthdays in the Cupcake Jemma team this week - Sally & Sam are both celebrating so OBVIOUSLY a cake was needed, and sometimes, a single layer of deliciously moist vanilla funfetti cake, topped with silky swiss meringue buttercream does the trick!
Lucky for you guys, Sally's showing you just how to make it (we promise we did offer to make her a cake, but she insisted on doing her own HAHA!).
Enjoy!
FUNFETTI MADEIRA SPONGE
270g Soft Unsalted Butter
270g Caster Sugar
4 Eggs
255g Plain Flour
55g Self Raising Flour
1tbsp Whole Milk
1/2tsp Vanilla Extract
75g Rainbow Sprinkles
SWISS MERINGUE BUTTERCREAM
110g Egg Whites
225g Caster Sugar
310g Soft Unsalted Butter
1/2tsp Vanilla Extract
Pinch Fine Sea Salt
Oil or Gel-based Food Colouring
You can grab the sprinkles used here:
Piping nozzles:
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