How To make Jelly Bean Confetti Cake
2 c All-purpose flour
3/4 c Miniature jelly beans, cut
In Half (not licorice) 1 c Sugar
1 c Butter or margarine,
Softened 1 pk 8 oz. cream cheese,
Softened 1 ts Vanilla
3 Eggs
1 1/2 ts Baking powder
1/4 ts Salt
Confectioners' sugar
Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel cake pan. Lightly
spoon flour into measuring cup. Level off. In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side. In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter. Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean. Cool upright in pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with confectioner s' sugar.
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How To make Jelly Bean Confetti Cake's Videos
Jellybean Funfetti Cupcakes by Lucy
4th grade student dreaming of her own cooking show! She walks you through how to make funfetti cupcakes from scratch filled with jelly beans and topped with buttercream icing and marshmallow flowers!
How to make a Funfetti cake
How to make a Funfetti cake from a box mix.
It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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Surprise Jellybean CAKE! ????
surprise cake pan
Jelly Bean Surprise Cupcakes
Fluffy homemade cupcakes filled with jelly beans.
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Ingredients for Buttercream Frosting
1/2 cup butter, softened
2-3 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
jelly beans
INSTRUCTIONS
Preheat oven to 350 F. Line a 12 cup muffin pan with cupcake liners. In a large bowl, whisk together flour, sugar, salt, and baking powder. Add in milk, vegetable oil, eggs, and vanilla extract, whisk until smooth.
Evenly divide cupcake batter between the prepared cupcake liners. Bake for 15-18 minutes. Let cool completely.
Beat softened butter with powdered sugar, milk, and vanilla extract until smooth.
Cut the middle out of each cupcake, and place jelly beans into the center of each cupcake, place the top back onto the cupcakes. Pipe frosting onto cupcakes and decorate.
Easy Homemade Confetti Cake
A basic confetti cake I made for my sister's birthday. It took me 30 minutes to shop ingredients, 2 hrs to prep and bake and 5 minutes to finish it ????