Hiya everyone! Hope isolation is treating you well and that, with restrictions lifting in many places, you're still being safe and continuing to social distance where you can. Over the weekend it was Mother's Day, and so to help bring a little fun to the day, I decided to bake my mum a layered Funfetti Cake! And what's more, I thought it was about time I shared another cooking post, so get your bowls and measuring spoons out and get ready to bake this super delicious and pretty easy cake! I don't know about you, but I've always associated Funfetti Cakes with US birthday parties - I don't really think it's ever been a big thing here in Australia, which is why it's taken me so long to actually get around to making it. Turns out, it's a pretty damn easy cake to make, tastes delicious and looks very cool! And don't be put off by its three layers - it really easy to put together if you take your time, so no matter what baking skill level you're at, this is a cake you'll easily be able to add to your repertoire and impress friends and family with! What you'll need:
The cake itself is a pretty basic butter cake, just in overdrive since you're making three cakes! No doubt you have all the necessary ingredients already in your pantry - the only thing you probably need to purchase is the sprinkles! I've actually used a mix of sprinkles. Traditionally, the recipe calls for the flat confetti sprinkles. However, I also use some 100s & 1000s, as well as the traditional sprinkles. You can stick with tradition, mix and match, or try all sprinkle varieties to see which you like best - just know that you can use whatever type of sprinkle you have access to. Start off by preheating your oven to 350°F/180°C, making sure you have the wracks arranged for three cake pans. Grease and line three round 9-inch cake pans and set them aside. Next, you'll want to combine all your dry ingredients, minus sugar, in a medium bowl, sifting them together. Set this aside as well - making this cake is made so much easier if you prep all your ingredients beforehand! Now for some actual mixing! Soften your butter and add, using an electric beater, cream the butter and sugar until light and fluffy. Add in the eggs one at a time, beating them in well before the next addition. Finally, add in the vanilla extract. Now it's time to grab that bowl of dry ingredients! You'll want to mix it in, alternating with the buttermilk. Make sure you start with the dry mix and end with the dry mix. Don't overmix either! Time for the sprinkles! Fold them in, and again, make sure you don't overmix. If you're using 100s & 1000s, you won't want to mix too much as the colours will slowly begin to bleed into the cake mix - you want a nice white/yellow cake and not a blue/green/grey one! And while you shouldn't overmix, do make sure that the sprinkles are evenly dispersed, otherwise you'll end up with unsprinkleified cake mix at the bottom of the bowl! Divide the mix evenly among the three cake pans. It doesn't have to be precise, so just eyeball it - as long as they're pretty similar, you'll be fine. However, if you want to be more precise, use your kitchen scales to weigh how much mix is in each pan. Bake for 25-30 minutes or until a skewer comes out clean from each cake. Let them cool before turning them out of the pans, and make sure they cool completely before you begin assembly. I actually ended up putting them in the fridge overnight before assembly - it's a super moist cake and can be really easy to break if you're not careful! Definitely put the layers in the fridge for an hour or two to make assembly that bit easier. When they're cool or almost cool, you'll also want to trim where cakes have risen too much, making sure that each layer is flat and able to stack well - this is where you can end up with a perfect cake or the Leaning Tower of Pisa! Again, it doesn't have to be perfect and you don't actually have to bust out the spirit level, but make them as flat as possible and enjoy snacking on the off-cuts. Assembling and Icing
Soften butter and beat ingredients together until smooth - pretty easy, huh! If you have a go-to frosting recipe, feel free to use that, but just make sure you have enough! This is where you'll want to take your time. It might be pretty easy to assemble the cake, but rushing will certainly not help you. If you've not assembled a layered cake before, taking your time is your friend - you'll be a pro in no time! Start with your first cake layer and apply a generous amount of icing, spreading it out all the way too the edges - don't worry if it goes over because you'll use it to ice the sides. Place the second layer of cake on top, pressing down a little to help secure it and even our the icing. Repeat for the final layer of cake. To ensure the sides of the cake are even, start by first filling any gaps with icing before spreading and evening it out. You can do a crumb coat, or just ice the top and sides as normal. Keep some cake exposed for a rustic look, or keep working until everything is covered and smooth for a more pristine look. Then you can decorate however you want! The real treat for this cake is the funfetti inside, so you don't necessarily have to decorate the cake, or go crazy with the decorations. I ended up colouring some melted white chocolate and scraped on the top and around the sides, adding a nice pop of colour. You can keep it simple with some sprinkles, pipe some fun and intricate designs, drizzle chocolate, or leave it untouched! It's really up to you and the occasion you're making the cake for. Because this cake it butter galore, you're going to need to store it in the fridge, so make sure you have shelf space!
All that's left to do now is cut the cake and showcase the fun hidden inside. This simple cake it sure to impress friends and family, and even though it can take a while to make and assemble, it's a simple cake to make with its basic ingredients. So whether you're making this for a birthday, Mother's/Father's Day, Easter, Christmas, or a Thursday, this funfetti cake is the perfect cake to bake! If you make the cake following this recipe, be sure to share a photo with me! Happy Baking! Victoria :) |
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