Friday, August 3, 2012

Rebecca's Recipes: Funfetti Cake

Who doesn't like a reason for a birthday cake, a sprinkle filled confetti cake that is! Since I was a little girl I always loved the boxed Pillsbury Funfetti Cake, it was a favorite at birthday parties. The fluffy white cake mixed in with colored spots and creamy white icing was a favorite among many of my friends too. Well, here we are, in our thirties and still loving the cake. One of my best girlfriends actually had a Funfetti cake for her husbands grooms cake because he loved it so much. I decided since their is so much to celebrate this month that I was going to bake a bit of my nostalgic memories of Funfetti, but this time from scratch and not the box. August started with the celebration for Floridian Weddings first birthday, my adorable godson's first birthday, my bestie's birthday, my parent's 40th wedding anniversary and the list goes on! 

The cake is...omg... 100 times more delicious made from all natural homemade goodness, sorry Pillsbury I loved yours, but this recipe tops it! 

 Pink frosting in the inside and yellow frosting on the outside called for a party! 

I think one of the KEY things to do while frosting the cake is too add the thin layer of frosting first to decorum the cake, place it in the refrigerator and then take it out when ready to frost it entirely. I used the recipe from Sweet Tarte's blog and it was easy and oh so gooooood! Happy Birthday and celebrating to all of my loves out there! I wish we could have a slice of cake together! 

Recipe: For the Cake
2 cups all purpose flour*
1 tablespoon baking powder
1/2 teaspoon salt 
1  1/4 cups buttermilk
4 egg whites
1 1/2 cups sugar
1 stick unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/3 cup multi-colored sprinkles

*edited to note: The original recipe for the Perfect Party Cake calls for 2 1/4 cups cake flour. Since I didn't have any cake flour on hand, I substituted with a lesser amount of all-purpose flour. I haven't tested this version with cake flour, but it will likely produce a lighter cake with a more delicate crumb. If that's what you're after, it may be worth using 2 1/4 cups cake flour here instead of 2 cups of all-purpose.

Recipe: For the Frosting 
3 sticks unsalted butter, at room temperature
4 cups powdered sugar
1/2 teaspoon vanilla extractpinch of salt (optional)
Food coloring gels

Preheat the oven to 350.  Butter three 9-inch round cake pans and line the bottoms with parchment paper. Sift the flour, baking powder and salt into a bowl and set aside. In a separate bowl, stir together the egg whites and buttermilk and set aside as well.  In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy,about three minutes. Beat in the vanilla extract.  With the mixer running, add in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Continue alternating the flour and milk, adding another 1/3 of the flour mixture, the remaining buttermilk, and then the rest of the flour. Scrape down the sides of the bowl if necessary, and then beat the batter on medium for about a minute to make sure it's well incorporated. Turn off the mixer, and gently stir in the sprinkles. Divide the batter between the prepared pans, and bake for about 30-35 minutes, or until the cake is golden, springy to the touch, and a tester inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then run a knife around the edges, invert onto wire racks, and peel off parchment paper. Allow the cakes to finish cooling completely. 

To make the buttercream icing, beat the butter on medium speed for about 30 seconds, or until light and soft. Slowly beat in the powdered sugar.  Once all of  the sugar has been incorporated, add the vanilla extract, and a pinch of salt if desired. Beat on medium speed for another minute, or until the frosting is light and fluffy.

To assemble the cake, place one layer on a plate or cake board. Spread a thin layer of buttercream over the top of the cake. Place another cake layer on top, and repeat with another thin layer of frosting and the remaining cake layer. Working with an offset spatula if you have one, spread a very thin layer of icing over the top and sides of the cake, using a thicker coating of icing where needed to fill in any holes or gaps in the cake. This is your crumb coating--a very thin layer of icing in which all of the crumbs are suspended so that they're not visible in the finished cake. Once you have applied your crumb coating, pop the cake in the refrigerator or freezer for about 20 minutes to harden.  Remove the cake from the refrigerator, and spread the rest of the icing in an even layer over the top and sides of the cake. Decorate with more sprinkles, if desired. 

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